Mexican Chocolate Popcorn Treats
Chile powder and cinnamon add some kick to these sweet and spicy no-bake Mexican chocolate popcorn and pretzel treats.
Salty-spicy-sweet no-bake Sonoran-style Mexican chocolate popcorn treats made with popcorn, pretzels, cashews, Sriracha sesame seeds combined with a cinnamon and red chile spiced chocolate marshmallow cream.
Ingredients
Ingredients
¼ cup popcorn kernels
1 ounce mini pretzels about 1 cup, plus more for garnish
½ cup chocolate chips divided
2.5 ounces cashew halves and pieces about ½ cup
1 tablespoon sesame seeds, preferably Sriracha seasoned
½ teaspoon kosher salt
6 tablespoons butter
½ teaspoon ground cinnamon
¼ teaspoon red chile powder hot or mild
3 cups mini marshmallows
¼ cup chocolate jimmies for garnish optional
Instructions
Fill a Microwave Popcorn Maker with unpopped kernels to the lower fill line indicated inside the popper and secure the lid.
Microwave for 3 to 4 minutes or until there is a 5 second delay between popping sounds. Discard any unpopped kernels.
Transfer 4 cups of popped corn to a large mixing bowl, saving the rest for another use or for snacking on while cooking. Stir in the mini pretzels, half of the chocolate chips (1/4 cup), cashew pieces and sesame seeds.
Melt the butter in a large saucepan over low heat. Using a silicone spatula, add the cinnamon and chile powder and stir until combined. Add the mini marshmallows and remaining ¼ cup of chocolate chips and continue stirring until melted and the thickness and consistency of chocolate frosting. Pour the chocolate marshmallow mixture over the popcorn mixture. Wearing food-safe gloves, stir with your hands to coat.
Press firmly but gently into eight rectangular baking cups and garnish with additional pretzels if desired.
Cover and refrigerate for about 1 hour before unmolding from the baking cups and serving.
The post Mexican Chocolate Popcorn Treats appeared first on Recipes | Jackie Alpers.