Strawberry Marshmallow Popcorn Treats

 
This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

I love popcorn so much. I'm not a movie person, but my husband is. And honestly, popcorn is the only reason I go to the movie theater. Usually we think about popcorn as a savory snack (my favorite is truffle powder and sea salt). But I love a sweet and salty treat, so I decided to make rice krispie treats but with popcorn.

This treat comes together quickly with just a handful of ingredients. I want to point out that I use popcorn kernels that I pop on the stove, not microwave popcorn. There is definitely a difference in taste between stovetop popcorn and microwave popcorn. I use a Whirley Pop (silly name, great device), but a pot with a lid works, too. Also, I use Challenge Salted Butter. I normally only bake with unsalted butter, but I like the salt here to contrast the sweetness.

I also added dehydrated strawberries for a fruity twist. And it makes them pink, which is perfect for Valentine's Day.

There is one important note I want to make before you jump ahead to the recipe. The marshmallow coating will soften the popcorn and make it slightly chewy. If you prefer the texture to be crispy and crunchy (like me), you can bake the popcorn bars at a low temperature to "dry" them out.

Strawberry marshmallow popcorn treats

Yield: 16 servings 

Time: About 45 minutes 

Ingredients 

• 1/2 cup popcorn kernels (or about 12 cups popped popcorn)
• 1 ounce dehydrated strawberries
• 4 Tablespoons Challenge salted butter 
• 10 ounces mini marshmallows 
• 1 teaspoon vanilla extract 
• 1/2 teaspoon kosher salt 
• 1/4 cup white chocolate, melted 

Directions

1. Coat 9x13-inch baking dish in nonstick spray. Set aside. 
2. Pop kernels on stovetop (or desired method). Sort through popcorn and make sure there are no unpopped kernels. Set popcorn aside.
3. Pulverize dehydrated strawberries in food processor until it resembles a powder. Set aside.
4. In large pot over medium-low heat, melt butter. 
5. Add marshmallows to pot and stir until melted. 
6. Pour in dehydrated strawberry powder, vanilla extract, and salt. Stir until combined. 
7. Add popcorn to pot and mix with spatula or wooden spoon until combined. 
8. Dump popcorn mixture into prepared baking dish and lightly press down. 
9. Drizzle white chocolate on top. 
10. Allow mixture to harden for 30 minutes before cutting into bars and serving. 
11. Optional: If you prefer crunchier popcorn texture, after drizzling with white chocolate, place baking pan into oven preheated to 250 degrees Fahrenheit for 10 minutes. Then allow to cool before cutting and serving. 
12. Popcorn bars are best eaten same day they’re made. Store leftovers in airtight container at room temperature.