Popcorn cake #1
Yield: 16 Servings MM
Ingredients:
- 14 c Popped popcorn
- 6 oz Chocolate chips *
- 1 c Peanuts; broken in half
- 1/2 c Margarine or butter
- 1/2 c Peanut butter
- 10 1/2 oz Mini marshmallows **
Instructions:
PERSONAL NOTES From Ursula -Tyalor for use by diabetics *Why not use 6 oz. of a -diabetic candy bar and -grate it or chop it up. **Make your own SugarFRee -marshmallows and use them. Line entire 12 cup bundt pan or 10" 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.
