• 20servings
  • 15minutes
  • 70calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B3, B6, D, E
MineralsSelenium, Fluorine, Chromium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups popped light butter-flavor microwave popcorn

  2. 4 cups Wheat, Corn or Rice Chex® cereal

  3. 1 jar (7 ounces) marshmallow creme

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°. Spray cookie sheet with cooking spray. Mix popcorn and cereal in large bowl; set aside.

  2. Microwave marshmallow creme in medium microwavable bowl uncovered on High 1 minute; stir. Microwave about 1 minute longer or until melted; stir. Pour over popcorn mixture, stirring until evenly coated. Spread mixture on cookie sheet.

  3. Bake 5 minutes; stir. Bake about 5 minutes longer or until coating is light golden brown. Spread on waxed paper or aluminum foil to cool. Store in tightly covered container up to 2 weeks.


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