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- Snack Pack
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Hands On: 20 minutes
Total: 50 minutes
Makes: 20 servings (1 popcorn ball each)Ingredients
1 99g bag Orville Redenbacher's® Buttery Gourmet® Popping Corn
1 cup (237 mL) candy-coated chocolate pieces
1/2 cup (118 mL) honey roasted peanuts (optional)
1 250 g package miniature marshmallows
3 tbsp. (45 mL) butter or margarine
PAM® Original or Baking No-Stick Cooking Spray
1 cup (237 mL) semisweet or milk chocolate chips
1 tbsp. (15 mL) vegetable oilDirections
- 1.
- Prepare popcorn according to package directions. Remove all unpopped kernels. Combine popped corn, candies and peanuts (optional) in large bowl.
- 2.
- Place marshmallows in 8-cup glass measure bowl; add butter or margarine. Microwave on HIGH 1 1/2 minutes or until marshmallows are melted when stirred. Pour over popcorn mixture and toss gently to coat evenly.
- 3.
- Spray hands with PAM® Original or Baking No-Stick Cooking Spray; form popcorn mixture into 1 1/2 inch balls.
- 4.
- Combine chips and oil in microwave-safe bowl or 2-cup glass measure; microwave on HIGH 1 to 2 minutes or until smooth when stirred. Dip half of each popcorn ball in melted chocolate. Place on waxed paper and let stand until chocolate sets or refrigerate 30 minutes to set chocolate. Wrap each ball in plastic wrap and tie with coloured ribbons to match the occasion.
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Hands On: 10 minutes
Total: 30 minutes
Makes: 12 servings (1 muffin each)Ingredients
PAM® Original or Baking No-Stick Cooking Spray
3 cups (711 ml) All-Purpose Flour
1/3 (80 ml) cup granulated sugar
2 tbsp. (30 ml) baking powder
1 cup (237 ml) margarine
1 1/4 cups (290 ml) reduced fat (2%) milk
1/2 cup (118 ml) milk chocolate morsels
1/2 cup (118 ml) dark chocolate morsels
1/2 cup (118 ml) semisweet chocolate morselsDirections
- 1.
- Preheat oven to 400°F. Spray 12-cup regular muffin pan with PAM® Original or Baking No-Stick Cooking Spray. Combine flour, sugar and baking powder in large mixing bowl.
- 2.
- Cut in margarine with pastry cutter until mixture resembles coarse crumbs. Stir in milk until just moistened. Do not over mix.
- 3.
- Fold in chocolate morsels. Spoon mixture evenly into prepared muffin cups. Mixture will be mounded and completely fill each cup.
- 4.
- Bake 20 minutes or until golden brown. Remove from pan and transfer to wire rack to cool.
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Hands On: 15 minutes
Makes: approx. 24 squaresIngredients
1/4 (50 mL) cup butter or margarine
1 250 g package (about 40) regular marshmallows or 5 cups miniature
1/2 tsp. (2 mL) vanilla extract (optional)
6 cups (1.5 L ) rice cereal
PAM® Original or Baking No-Stick Cooking SprayDirections
- 1.
- Melt butter or margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- 2.
- Stir in vanilla. Stir in rice cereal until well coated. Spray spatula and 3.5 L (13 x 9") pan with PAM® Original or Baking No-Stick Cooking Spray . Using spatula, press cereal mixture into pan.
- 3.
- Allow mixture to cool. Cut into bars. Best if served same day.