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.

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