This Marshmallow Popcorn in the shape of hearts are one of the easiest Valentine’s Day recipes you'll ever make. And they taste amazing, too! Drizzled with pink and white chocolate, they are one of the best popcorn snacks that both kids and adults will love!
If you like popcorn balls, then you are going to love this marshmallow popcorn! They are simple to make and are the perfect sweet popcorn treat, especially for Valentine's Day! And just like with my chocolate torte recipe, my chocolate amaretto truffles, and this homemade red velvet cake with cream cheese frosting recipe, you can't go wrong with adding this marshmallow popcorn recipe to your holiday list of sweet treats to make!
The sweetness comes from the marshmallows and the melted white chocolate drizzled on top. And they are so fun to make, especially when you mold them into the shape of hearts! These sweet treats are one of the tastiest snacks and you'll love the flavor in every bite!
🛒 Ingredients You'll Need
- Popcorn - do not use butter flavored. It will completely change the flavor...and not in a good way. Salted or plain popcorn works best.
- Marshmallows - use mini marshmallows for quicker melting. Large marshmallows can be used, but they take much longer to melt compared to mini marshmallows.
- Butter - use salted butter. The subtle addition of salt cuts some of the sweetness.
- White chocolate - when melting white chocolate, it's best to use a high-quality brand that is designed for melting. Lindt and Guittard are the best brands for melting because they contain cocoa butter, which helps the chocolate melt smoothly. Avoid using white chocolate chips because they don't melt or drizzle well.
- Red food coloring - when mixed with melted white chocolate, the color turns pink, which is a festive color to drizzle over these marshmallow popcorn hearts!
See the recipe card below for a full list of ingredients and measurements.
- This is the perfect recipe for making popcorn balls! If you don't want to mold them into a heart shape, simply roll the popcorn mixture into a small ball and press and pack it tightly in your hands. Place the balls onto wax paper and let them cool before eating.
- Use different shape cookie cutters to celebrate different holidays or occasions.
- To cut down on some of the sweetness, leave off the white chocolate drizzle.
- Instead of using white chocolate to drizzle, try using caramel like I do in this caramel popcorn recipe. You can also use milk chocolate or dark chocolate.
- Add in extra ingredients such as chopped nuts, sprinkles, M&Ms, or mini chocolate chips! I'm always adding in different types of candies when I make my Halloween candy crack and my Christmas cracker candy. And this recipe is no different. The options are truly endless!
🔪 Step-By-Step Recipe Instructions
Step 1: Get out a large cookie sheet and place it on the counter. Cut a piece of wax paper and ensure it fits the size of the cookie sheet. Set aside.
Step 2: Pop the popcorn. Once done, set aside. To prepare the marshmallow mixture, place the butter and mini marshmallows in a large microwaveable bowl.
Step 3: Microwave on high for 30 seconds, then remove the bowl and stir with a rubber spatula.
Step 4: Repeat this process 2 more times until the butter and marshmallows are completely melted and the texture is smooth.
Step 5: Slowly add the microwave popcorn into the bowl with the melted marshmallow mixture, being careful not to add in any unpopped kernels. Stir with the spatula until the popcorn is coated with the marshmallow mixture.
Step 6: Now it's time to get out your heart-shaped cookie cutter and grease it with butter. Do the same with your hands. This will prevent the marshmallow popcorn from sticking to your hands.
Step 7: Place the cookie cutter on the wax paper and then take a chunk of popcorn and mold it into the cookie cutter. Press the popcorn together firmly, as this will help form the shape.
Step 8: Once the cookie cutter is full, gently remove the cookie cutter from the popcorn and continue the process until all the popcorn is used.
🥄 Preparing The Drizzle
Step 9: After the hearts are shaped, take a small microwaveable bowl and melt the white chocolate. Start with 30 seconds on high in the microwave, then stir with a spoon. Microwave again for 30 seconds and stir. If it hasn't completely melted, microwave for 10 more seconds until the white chocolate is in liquid form and has a relatively thin consistency.
Step 10: Next, place one or two drops of red food coloring into the white chocolate so that it turns a light pink color. Mix thoroughly with the spoon.
Step 11: Use the spoon to gradually drizzle half of the white chocolate onto the popcorn hearts in whatever pattern you like.
Step 12: With the remaining half of the white chocolate, add another drop (or more) of the red food coloring to get a deeper pink or red color. Use the spoon to do the same gradual drizzle with the darker-colored chocolate on top of the lighter colored chocolate.
Step 13: Place the cookie sheet in the refrigerator to harden for 10 minutes. Once firm, take them it of the refrigerator and indulge!
This is one of the most festive and delicious desserts that everyone will enjoy!
🙋 Recipe FAQs
You can use a microwavable bag, a store bought bag of pre-popped popcorn (SkinnyPop), or make homemade popcorn by air popping corn kernels on the stovetop. All work great, but nothing beats the freshness of air popped popcorn.
💭 Expert Tips
- Marshmallow popcorn hearts taste best right after they are made.
- For an even more sweet and salty flavor, sprinkle on some additional salt.
- These can be stored either in the refrigerator or on the counter top.
- Store in a container with an air-tight lid.
- These have a shelf life of 3-4 days, regardless of how they are stored.
🧁 More Dessert Recipes You'll Love!
Marshmallow Popcorn Hearts
- sheet pan
- wax paper
- cookie cutter
- small and large bowl
- spatula and spoon
- 1 bag microwave popcorn salted, not buttered
- 5 ounces mini marshmallows
- ¼ cup salted butter, plus more for greasing cookie cutter and hands
- 2 ½ ounces white chocolate
- red food coloring
- Take a sheet pan and cut a piece of wax paper to fit on the pan. Set aside.
- Pop the microwave popcorn according to the package directions. Remove from the microwave and set aside.
- Put ¼ cup butter and 5 ounces of the mini marshmallow in a large microwavable bowl.
- Microwave on high for 30 seconds, then remove the bowl and stir together as much as you can with a rubber spatula. Repeat that process 2 more times until the butter and marshmallows are completely melted and can be stirred until thoroughly combined.
- Slowly add the popcorn into the bowl with the marshmallow mixture, being careful not to add any unpopped kernels in.
- Stir with the spatula until the popcorn is coated with the marshmallow mixture.
- Get the heart-shaped cookie cutter and grease it with butter. Do the same with your hands.
- Place the cookie cutter on the wax paper, then take a chunk of popcorn and mold it into the cookie cutter. Squish the popcorn together firmly, as this will help it hold its shape. If you don’t have enough popcorn, add some into the missing gaps, making sure to fill the cookie cutter completely full. If you don’t do this, the heart shape won’t be apparent.
- Once the cookie cutter is full, gently remove the cutter from the popcorn and continue the process until all the popcorn is used.
- After the hearts are shaped, take a small microwavable bowl and melt the 2 ½ ounces of white chocolate. Start with 30 seconds on high in the microwave, then stir with a spoon, then another 30 seconds and stir, then 10 more seconds if necessary, until the chocolate is a liquid and has a relatively thin consistency.
- Put one or two drops of food coloring into the chocolate to get a light pink color and mix thoroughly with the spoon. Use the spoon to gradually drizzle half of the white chocolate onto the popcorn hearts in whatever pattern you like.
- With the remaining half of the white chocolate, add another drop (or more) to get a deeper pink or red color. Use the spoon to do the same gradual drizzle the darker-colored chocolate on top of the lighter colored chocolate.
- Set in the fridge for at least 10 minutes to harden, then serve!
- After you pop the popcorn, it's important to remove all the kernels that were not popped so they are not mixed into the popcorn mixture.
- For an even more sweet and salty flavor, sprinkle on some additional salt.
- Store these in either the refrigerator or on the counter top. Store them in a container with an air-tight lid.
- These have a shelf life of 3-4 days regardless of how they are stored.
- They will taste best right after they are made.