Cookies N Cream Jack O Lantern Popcorn Balls Recipes

COOKIES 'N CREAM JACK-O'-LANTERN POPCORN BALLS

Steps:

• Chop 11 cookies; toss with popcorn and raisins in large bowl.
• Cook marshmallows and butter in saucepan on low heat until marshmallows are melted and mixture is blended, stirring constantly. Pour over popcorn mixture; toss to coat.
• Shape into 10 (2-1/2-inch) balls. Cut remaining cookies in half. Insert 1 cookie half into top of each ball to make a "stem." Serve in cupcake liners if desired.

MARSHMALLOW POPCORN BALLS

Steps:

• Grease a 9x13 inch baking dish. Set aside.
• Add vegetable oil to a 4 quart saucepan, and heat over high heat. When oil is hot, add popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Put popcorn in prepared pan.
• Melt butter In a medium saucepan over low heat. Stir in marshmallows and cook until melted, stirring constantly. Pour marshmallow mixture over popcorn and mix with spoon to coat evenly.
• Let mixture cool slightly. Smear butter on your hands or spray with non-stick cooking spray. Mix popcorn with your hands so that it is evenly coated.
• Form popcorn into 8 balls.

POPCORN JACK-O'-LANTERNS

Steps:

• Place popcorn in large bowl.
• In a large microwave-safe bowl, heat butter and marshmallows on high for 1 1/2 to 2 minutes or until melted.
• Stir in gelatin powder until dissolved.
• Pour over popcorn and toss to coat.
• With lightly buttered hands, quickly shape mixture into twelve 3-inch balls, flattening one side slightly.
• For each stem, insert a green Dots candy at the top of pumpkin, attaching with marshmallow creme.
• Decorate jack o'lantern faces as desired with fruit roll and licorice, attaching with marshmallow creme if necessary.

COOKIES 'N CREAM JACK-O'-LANTERN POPCORN BALLS

Steps:

• CHOP 11 of the cookies; toss with popcorn and raisins in large bowl.
• PLACE marshmallows and butter in saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring constantly.
• Pour over popcorn mixture; toss to coat.
• SHAPE popcorn mixture into 10 (2-1/2-inch) balls.
• Cut remaining 5 cookies in half.
• Insert 1 cookie half into top of each ball to make a "stem.".
• Serve in cupcake liners.