1-1/2 cups white chocolate morsels, divided
12 chocolate sandwich cookies
2 bags (78 g each) ACT II® Llama Microwave Popcorn
5 cups large marshmallows, divided
1/4 cup butter
PAM® Original No-Stick Cooking Spray
1/4 cup rainbow nonpareils
tube (4.25 oz each) black gel decorator icing
Llama Popcorn Balls
|% Daily Value|
|Total Fat||17 g||25%|
|Saturated Fat||9 g||44%|
|Dietary Fiber||2 g||9%|
|Vitamin A||177 iu||4%|
Pour 1 cup white chocolate chips into a medium microwave safe bowl. Microwave 30 seconds; stir. Continue microwaving in 15 second increments until melted; stir until smooth. Line your work surface with waxed or parchment paper. Dip one side of the cookies in melted white chocolate and place on waxed paper to dry.
Microwave popcorn, one bag at a time according to directions and remove any upnopped kernels. Melt butter in a large non-stick sauce pan over medium heat. Stir in 4 cups of marshmallows and remaining 1/2 cup white chocolate. Stir frequently until melted and smooth. Remove from heat.
Spray large bowl and mixing spoon with cooking spray. Pour popcorn into bowl and stir in marshmallow mixture and sprinkles until well blended.
While still warm, but cool enough to touch, spray hands with cooking spray and create 12 popcorn balls. Place on waxed paper. Repeat spray as necessary. Flatten each ball slightly into a 5-inch oval.
Cut remaining marshmallows in half and place on the lower half of the popcorn ball. Use gel icing to create the nose, mouth, and eyes. Cut cooled cookies in half and stick into the popcorn balls for ears. Store in an airtight container on the counter for up to 2 days.
Llama Popcorn Balls
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