October will soon be over, and I almost forgot that this is National Popcorn Poppin’ Month! So what better treat to make than some popcorn balls? I found this recipe at About.com and tried it with peanuts added in, since they had tasted so good in the Candy Corn “PayDay” Mix I had made awhile ago. Yum! These Candy Corn-Peanut Popcorn Balls are very easy to make, so this is a great recipe to start out with if you’ve never made popcorn balls before. It’s a great treat for kids and adults—who wouldn’t like munching on a fun popcorn ball like this? Continue reading
When I think of summer treats, I think of S’mores around a campfire. But when I looked through my review copy of The S’mores Cookbook by Susan Whetzel, I realized that you can enjoy the great taste of S’mores all year round in lots of different ways! This hardcover book is filled with lots of wonderful full-color photos of the many recipes you can make. And the publisher, Adams Media, has offered to send a giveaway copy directly to the winning commentor on this post! See the end of the post for details.
So S’mores are not just for summer anymore…you can make a great S’mores dessert whenever you crave it! And actually, S’mores are not just for dessert anymore, because this book also includes breakfast recipes, too! Some treats from this book that I’d like to try out are:
- S’mores Stuffed French Toast
- S’mores Popovers
- Mini Dark Chocolate S’mores Muffins
- S’mores Coffee Cake
- Dark Chocolate S’mores Pie
- S’mores Mousse Cups
- S’mores Dip
- S’mores Cupcakes
- S’mores Chocolate Chunksters
I decided to make the S’mores Popcorn first because it’s been really hot and humid lately, and I wanted to do a no-bake recipe. Plus, this is a great recipe to give as a food gift, packaged in a cellophane bag–and with Christmas just 4 months away, I’m on the lookout for some tasty and easy food gift ideas! 🙂 It’s really kind of addicting, so you’ll want to either have lots of people help you eat it up or share with your friends! The two kinds of chocolate mixed with the caramel corn and marshmallows make a really rich and yummy treat! It’s also a great snack to make in the fall if you’re having a tailgate party or watching the games at home. Store-bought caramel corn works great in this, or you can use homemade if you like.
When I melted the chocolate, I added just a little bit of coconut oil, about 1 teaspoon per cup, to make the chocolate a little smoother for drizzling. If you do this, the chocolate will take a little longer to dry or set, and it may not package as well since the chocolate will be a little gooier, so it’s definitely an optional thing. If you decide to add some oil when melting the chocolate and if you’ve used an extra large sheet pan to spread your popcorn mix on,* you can put your pan of S’mores popcorn in the fridge, after everything is mixed together, for at least a half hour or until chocolate is set.
Here’s the recipe…
S’MORES POPCORN BAGS from The S’mores Cookbook
Yields: 10 gift bags
Feel free to make your own caramel popcorn for this amazing treat, but store-bought works amazingly well and tends to hold up and look nicer in the gift bags. Either way, it’s a win-win situation!–Susan Whetzel
- 1 cup semi-sweet chocolate chips, melted (Note: I used an extra 1/4 cup later in the recipe)
- 1/2 cup crushed graham cracker crumbs
- 8 cups caramel popcorn
- 1/2 cup white chocolate chips, melted
- 2 cups mini marshmallows
- 10 cellophane gift bags
- Ribbon, to tie bags, as needed
Cover the counter with parchment paper (*I lined an extra large sheet pan with parchment paper instead). Drizzle the parchment with melted semisweet chocolate and immediately sprinkle with graham cracker crumbs and popcorn, making as even a layer as possible.
Drizzle the white chocolate over the popcorn; allow to dry. (NOTE: I melted an additional 1/4 cup semisweet chocolate chips and drizzled this over the popcorn, too, for an extra chocolatey taste). Once chocolate is dry, pour the popcorn from the parchment into a large bowl; add marshmallows.
Divide evenly into cellophane bags, and tie with decorative ribbon.
This makes a great game snack or food gift and it’s so easy to make, so keep it in mind for football season and gift- giving at the holidays!
Now for the Giveaway….if you’d like to enter to win a copy of The S’mores Cookbook, leave a comment on this blog post between now and Sunday, September 1, at midnight (CST)–the random drawing will be made from the comments on this post only! Winner will be chosen ramdomly via Random.org and announced on Monday, September 2. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.
First entry: Leave a comment on this post telling me if you make S’mores often or if you’ve made any S’mores-inspired recipes this summer.
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following!
Don’t worry if your comment doesn’t show up right away–because of spam, I need to approve all the comments before they show up! Hope you all have time to enter, and enjoy your Labor Day Weekend!
I recently made some Chocolate-Peanut Butter Cup Crispy Treats and still had quite a bit of rice cereal left over, so I decided to try another kind of crispy treat. I love peanuts and caramel, especially together…so I tried a version using these ingredients. What can I say but “Yum”? If you like peanuts and caramel too, you’ll have to try these out!
PEANUT CARAMEL CRISPY TREATS by NancyC
Makes a 9×13″ pan
- 5 Tablespoons butter
- 1 (10-ounce) package marshmallows
- 5 cups crisp rice cereal
- 1 1/2 cups salted peanuts
- 1 (11-ounce bag) Kraft® Caramel Bits
Grease a 13 x 9″ pan; set aside.
Melt butter in large microwaveable bowl on high for 45 seconds or until melted. Add marshmallows, tossing to coat. Microwave marshmallows 1 1/2 to 2 minutes or until marshmallows are completely melted and mixture is well blended, stirring after 45 seconds.
Add crispy cereal to melted marshmallow mixture, then stir in nuts and caramel bits. The mixture will get sticky quickly, so you have to work fast!
Press mixture onto bottom of greased 13 x 9″ pan. (Because the mixture is so sticky, you may want to use some waxed paper to help press the mixture in the pan. I used the waxed paper wrapper from a stick of butter that still had a smidgen of butter on it, and that worked great!) Cool completely before cutting into squares.
Stovetop Directions: Melt butter in a 3-qt. saucepan over low heat. Add marshmallows and stir until they are completely melted and mixture is well blended. Then follow the rest of the directions above, adding in the rice cereal, peanuts, and caramel bits.
Have you tried any unique add-ins for crispy treats?
Linked to Inspire Me Monday.