Peanut Butter and Chocolate Hazelnut Popcorn Macaroon

Yield: About 18 cookies (1 1/2 inches)


The Flavors of France

  • 6 cups popped popcorn, unpopped kernels removed
  • 3 tablespoons butter or margarine
  • 1/2 cup peanut butter
  • 1/2 teaspoon ground cinnamon (optional)
  • 4 cups mini marshmallows (or 40 regular)
  • 1/2 cup chocolate hazelnut spread
  1. Place popcorn in a large bowl; set aside.
  2. Melt butter in a medium saucepan over medium heat.  Stir in peanut butter and cinnamon (if desired) until butter is melted and mixture is blended.  Stir marshmallows into mixture until melted and well blended.
  3. Pour over popcorn and stir until evenly coated.  With buttered hands, shape popcorn into about 18 small popcorn balls (1 1/2inches); place onto parchment lined baking sheet.
  4. Flatten each ball slightly.  With a serrated bread knife, carefully cut each cookie in half horizontally.  Spoon about 1 teaspoon of hazelnut spread onto cut side of one half.  Top with 2nd half; repeat with remaining popcorn balls.
  5. Serve immediately or store in an airtight container.