Ingredients:

  • 6 Tablespoons unsalted butter (or 85g)
  • 10 oz bag large marshmallows (about 40 standard or 283g)
  • 1 Teaspoon pure vanilla extract
  • 1/4 Teaspoon fine sea salt
  • 10 Cups plain puffed corn (popcorn, air-popped)
  • 3/4 Cup rainbow sprinkles (jimmies, or 120g)
  • 1/2 Cup white chocolate chips (optional, for drizzling)

Instructions:

  1. Lightly grease a 9x13 inch baking pan and line it with parchment paper, ensuring an overhang on two sides for easy removal later.
  2. Ensure the 10 cups of popcorn are ready and placed in a very large bowl.
  3. Melt the butter in a large, heavy-bottomed saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn amber and the butter smells nutty (browning the butter).
  4. Reduce heat to low. Add the entire bag of marshmallows to the browned butter and stir constantly until completely melted and smooth. Do not allow the mixture to boil.
  5. Remove the pan from the heat immediately. Stir in the vanilla extract and salt until just combined.
  6. Gently fold in the rainbow sprinkles first, ensuring they are evenly distributed in the marshmallow mixture.
  7. Pour the melted marshmallow mixture over the prepared popcorn in the large bowl. Working quickly but gently with a greased spatula, fold until every piece of popcorn is fully coated.
  8. Transfer the mixture immediately into the prepared 9x13 pan. Lightly grease your hands or spatula and gently press the mixture evenly into the pan without packing it down too tightly.
  9. Allow the treats to cool completely at room temperature for a minimum of 1 hour.
  10. Optional: Melt the white chocolate chips in the microwave in 30-second intervals. Drizzle decoratively over the cooled treats and let the chocolate set for about 15 minutes.
  11. Lift the treats using the parchment overhang and cut them into even squares using a sharp knife.