Marshmallow Popcorn Hearts

5 from 15 votes

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!

Prep Time30

Cook Time5

Cooling TIme10

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 190kcal

Author: Amanda Mason

Equipment

sheet pan
wax paper
cookie cutter
small and large bowl
spatula and spoon

Ingredients

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

Instructions

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!

Notes

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.

Nutrition