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Rocky Road Popcorn Truffles
1 cup popped popcorn
1 cup miniature marshmallows
1 cup salted peanuts
1 pound semisweet baking chocolate
Spray 12 mini-muffin pans with pan spray to coat lightly.
Divide a mix of popcorn, marshmallows and peanuts equally among the mini-muffin cups.
In a microwavable container, melt chocolate in microwave on HIGH for 45 seconds; stir chocolate. Repeat microwaving and stirring, 15 seconds at a time, until chocolate is melted and smooth.
Divide chocolate among muffin cups by pouring carefully into the center of each cup, filling each to the top. Gently tap muffin tin on counter to eliminate air bubbles.
Place in refrigerator and cool until chocolate is fully set, then unmold.
Makes 12 truffles.
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