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–+ servings

Popcorn Cake

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A quick and easy no-bake popcorn cake coated in marshmallow, studded with chocolate chips and your favorite candies or nuts, perfect for parties and gatherings.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 bag popcorn (plain or lightly salted; microwave or stovetop)
  • 1 cup marshmallows (mini or regular)
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup chocolate chips (semisweet or milk)
  • 1 cup mixed candy or nuts (M&M’s, chopped peanuts, pretzels, toffee bits, etc.)

Method
 

Preparation
  1. Pop the popcorn according to package directions. Immediately transfer it to a large bowl. Pick out any unpopped kernels.
  2. In a medium saucepan over low heat, melt the butter. Add the marshmallows and stir constantly until the mixture is completely smooth and glossy. Keep the heat low to avoid burning.
  3. Pour the melted marshmallow-butter over the popcorn. Use a spatula to toss and fold so the popcorn is evenly coated.
  4. Add the chocolate chips and mixed candy or nuts, folding gently so they distribute without melting.
  5. Grease a cake pan (8×8 or similar) or line it with parchment. Press the popcorn mixture into the pan evenly — use a piece of parchment or lightly buttered hands to avoid sticking.
Setting
  1. Let the cake cool at room temperature until set, about 20–30 minutes. For a firmer set, chill in the refrigerator for 10–15 minutes. Cut into squares and serve.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g

Notes

For a vegan version, use vegan marshmallows and a plant-based butter; choose dairy-free chocolate chips. To add some variation, consider swapping candies, nuts, or chocolate to suit your preferences.
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