Rocky Road Popcorn
Prep: 15 min
Cook: 5 min
Total: 20 min
Serves: 8
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Take the ice cream parlour favourite and reimagine it as something you can grab by the handful. Crisp popcorn gets tangled with melted semi-sweet chocolate, pillowy mini marshmallows, and toasty almonds, then dusted with flaky salt to keep the sweetness in check. It clusters into snackable chunks as the chocolate sets, making it a fun treat for movie nights or gift tins.
Ingredients
Ingredients
- 10 Cups Popped Popcorn
- 1 Cup Semi-Sweet Chocolate Chips
- 1 Tbsp Coconut Oil (or Optional)
- 1 Cup Mini Marshmallows
- 3/4 Cup Almond - Roasted or Chopped
- 1/4 Tsp Sea Salt
Directions
Directions
- Line a large baking sheet or tray with parchment paper.
- Spread the popped popcorn evenly over the tray and remove any unpopped kernels.
- Sprinkle the mini marshmallows and chopped almonds evenly over the popcorn.
- Melt the chocolate chips with the coconut oil in 20-second intervals in the microwave, stirring until smooth.
- Drizzle the melted chocolate over the popcorn mixture.
- Gently toss just enough to lightly coat everything while leaving streaks of chocolate throughout.
- Sprinkle with flaky sea salt, if using.
- Let the popcorn sit for 20–30 minutes until the chocolate hardens.
- Break into clusters and serve or store in an airtight container for up to 3 days.
Nutrition
Per serving · 8 servingsCalories
290
Fat
16 g
Saturated fat
7 g
Carbohydrates
34 g
Sugar
15 g
Fiber
3 g
Protein
4 g
Sodium
150 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 10 Cups Popped Popcorn
- 1 Cup Semi-Sweet Chocolate Chips
- 1 Tbsp Coconut Oil (or Optional)
- 1 Cup Mini Marshmallows
- 3/4 Cup Almond - Roasted or Chopped
- 1/4 Tsp Sea Salt
Recipe Related Shopping
Cookie Sheets, Good Cook Set of 3 Non-Stick
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Food Storage Containers
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Parchment Paper
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