Ingredients:
• 4 quarts popped popcorn
• ½ cup candy-coated chocolate pieces
• 1 cup chopped nuts
• 1½ pounds mini marshmallows
• ¼ cup vegetable oil
• ½ cup butter
Preparation:
Combine popcorn, candy-coated chocolate pieces, and nuts in large bowl; mix well. In saucepan, combine marshmallows, oil, and butter. Cook until marshmallows and butter are melted, stirring constantly. Pour over popcorn mixture. Pat into greased Bundt pan. Turn upside down onto plate until cake releases.
This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p76'.
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