White Chocolate Popcorn Balls

1. 1

   Line 2 12-muffin muffin pans by placing a sheet of plastic wrap over the pan and pushing down into the cups slightly.

2. 2

   Over barely simmering water melt the chopped chocolate, stirring occasionally.

3. 3

   Remove from the heat and carefully stir in the popcorn carefully to coat it evenly with melted chocolate.

4. 4

   Working quickly, take off large spoonfuls of coated popcorn and form into a loose ball the size of a golf ball.

5. 5

   Place it in the cup of the lined muffin pans to rest and sprinkle with the colored sprinkles.

6. 6

   Insert a lollipop stick in the bottom and let it set up.

7. 7

   To hasten the set-up, place them in the refrigerator.

8. 8

   These can be wrapped in colored cellophane with twisted ends.

9. 9

   Store at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.