Holiday Desserts That Pop!

Staff Writer
Baystateparent Magazine
Discovered in the Americas nifty things

Jingle Balls

Yield: 12 Cups


• 12 cups popped popcorn

• 6 tablespoons butter or margarine

• 3 cups mini marshmallows


1. Spray large mixing bowl lightly with cooking spray. Add popcorn.

2. Spread plastic wrap on cookie sheet; set aside.

3. In medium saucepan, melt butter and marshmallows; stir until mixture is smooth. Stir in peppermint extract. Pour over popcorn, mixing until well  coated. Let cool 2 minutes.

4. Spray hands with cooking spray and form popcorn mixture into 3-inch balls. 5. Gently press colored sugar onto balls. Let sit on prepared cookie sheet until cool and set.

Holiday Wreath Popcorn Treats

Yield: Serves 8 (5-inch wreaths)


• 3 quarts popped popcorn

• 4 tablespoons (1/2 stick) butter or 


• 3 cups miniature marshmallows

• 3 tablespoons (1/2 of a 3-ounce 

   box) lime gelatin dessert mix

• Decorations: small red candies, 

   jellybeans, red fruit leather, etc.


1. Spray a large mixing bowl lightly with cooking spray and place popcorn inside.

2. In a medium saucepan, melt butter over low heat.  Stir in marshmallows and gelatin dessert powder until marshmal-lows are melted and mixture is   smooth.  Pour over popcorn and  mix well until coated.

3. Spray hands with cooking spray and press firmly to form into 9-inch logs and then bend to form ‘wreaths’. 

4.Place ‘wreaths’ on wax paper.  Press candy decorations onto wreath to decorate; add a ‘ribbon’ cut from fruit leather.  Serve imme-diately or wrap individually in plastic wrap for storage.  Add a ribbon tie to plastic wrap as a decorative closure.

Clean-up tip: Soak saucepan before cleaning.

Recipes courtesy of