Double Peanut Chocolate Popcorn Cake
Double Peanut Chocolate Popcorn Cake recipe
Yield
16 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | cups |
popcorn, popped
popped |
|
| ½ | cup |
margarine
or butter |
|
| 6 | ounces |
chocolate chips
|
|
| ½ | cup |
peanut butter
|
|
| 1 | cup |
peanuts
broken in half |
|
| 10 ½ | ounces |
miniature marshmallows
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.3 | l |
popcorn, popped
popped |
|
| 118 | ml |
margarine
or butter |
|
| 173.4 | ml/g |
chocolate chips
|
|
| 118 | ml |
peanut butter
|
|
| 237 | ml |
peanuts
broken in half |
|
| 303.5 | ml/g |
miniature marshmallows
|
|
Directions
Line entire 12 cup bundt pan or 10 inch tube pan with foil.
In 6 quart container or 2 large bowls, combine popcorn, chocolate chips and peanuts; set aside.
In medium saucepan, melt margarine.
Stir in peanut butter and marshmallows.
Cook over low heat until marshmallows are melted, stirring constantly.
Pour marshmallow mixture over popocrn mix; stir to coat.
Press mixture frimly into prepared pan. Cool completely; remove from pan.
Cut into slices to serve.
