Every season I change up the ingredients in my popcorn cakes.
I can match the season with a simple tweak of ingredients and the popcorn cake is super versatile for every occasion, holiday, and gathering
Whether we are rooting on a sports team, or just visiting friends, popcorn cakes are crunch-a-licious!
One food that seems to be universally loved by most is popcorn.
After all, popcorn can be sweet and salty and satisfy the need to crunch.
Truly, I never considered publishing my recipe, it is just something I make and tote to parties and put out on holidays
Chocolate Trio popcorn cake offers 3 chocolates, popcorn, and a really good crunch!
Here’s my easy to follow recipe for chocolate Trio popcorn cake, get poppin’!
Chocolate Trio Popcorn Cake
Warning*** the popcorn cake I am about to share with you is addictive and will become ‘famous’ and probably the most requested recipe in your cooking repertoire.
Play with the ingredients or shoot me an email asking me for other options.
One thing I will tell you is that I am a change-up kind of gal.
Never do I settle with just one flavor, I have endless popcorn cake options!
Tips For Popcorn Cake
First, you want to know that you can use microwave popcorn and it takes just a bag that creates 6 cups.
Buttery and salted is better than plain (it really increases the taste of the popcorn cake)
Next, consider what flavors you like in ice cream.
Also always consider the season and holidays that are surrounding your creation of popcorn cake.
The holidays and seasons serve as inspiration on all levels for me, and they help me to be creative when creating popcorn cake flavors!
I NEVER use regular nonstick spray, I always use Coconut nonstick spray.
Just know that it does NOT alter the taste, it is far better when it comes to cooking (IMO).
You will need only about 10 minutes from start to finish when creating popcorn cake.
Recipe Chocolate Trio Popcorn Cake
7 Cups of Buttered Popped Popcorn (shaken through your hands to make sure there are NO kernels)
1/2 C of Reese’s already unwrapped chocolate cups
1/2 C of Heath Bar Crushed
1/4 C Coconut Oil ‘S’ formation on marshmallows
1/2 C of Butter
1/4 C Chocolate Morsels (melted)
Nonstick Coconut Spray
1 Bundt Pan (sprayed with nonstick spray)
Pound of mini marshmallows
Method
In a separate container/bowl, place Reese’s and Heath bar. Yes, mix them up very well, and don’t forget to snack as you go!
Pop popcorn and pour into a large bowl, reserving 1 cup. Do transfer to another bowl, handful by handful, in order that any loose kernels fall into the first bowl and are not in the popcorn mixture.
Set aside until marshmallow mixture is ready.
Mix together popcorn and Reese’s/Heath Bar mixture.
Place a deep pot on the stove, on medium heat, and add butter, marshmallows and then ‘s’ formation of coconut oil across top of marshmallows. Mix well, melt and do not allow to burn.
Once melted pour atop the popcorn and mix well. Then pour into prepared bundt pan. If it is too gooey from Marshmallows, then add additional cup of popcorn. However if the mixture is fine just refrigerate for about 2 hours until cool.
Remove from refrigerator once cooled, invert and release from pan. Now, melt the 1/4 C of Chocolate Morsels and swirl chocolate across the top of the popcorn cake. Serve!
Super easy and super delicious! Grab that popcorn and get ready to make this easy no bake cake! Yum! Time for a party!
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