Why You’ll Love This Recipe
I adore how this recipe takes just a few simple pantry ingredients and transforms them into something irresistibly fun. The combination of fluffy marshmallow, crunchy popcorn, and joyful funfetti sprinkles is nostalgic, crowd‑pleasing, and endlessly customizable. It’s also a no‑bake, one‑pot wonder that delivers big smiles with minimal effort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 7 cups popped popcorn (plain or lightly salted)
• 3 tablespoons butter
• 50 regular‑size marshmallows (or 10 oz mini ones)
• 1 teaspoon vanilla extract
• Funfetti sprinkles (about 3–4 tablespoons)
This version is based on the Homemade Funfetti Marshmallow Popcorn Treats from Basics With Bails , along with classic ingredient combos from Just a Taste.
directions
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Line a 9×13‑inch pan with parchment or grease it lightly.
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In a large pot over medium‑low heat, melt the butter. Add marshmallows and vanilla; stir until completely melted and smooth.
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Remove from heat and immediately fold in the popcorn and about half of the sprinkles, working quickly before it sets.
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Transfer the mixture to the prepared pan and press gently into an even layer.
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Sprinkle remaining funfetti on top, pressing lightly so they stick.
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Let the mixture cool and set for about 20–30 minutes at room temperature.
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Once set, cut into squares or bars and enjoy!
Adapted from the method described by Just a Taste, this approach ensures chewy, colorful bars with minimal effort.
Servings and timing
I get around 12 bars (or more if cut smaller). Prep takes 10–15 minutes, plus about 20–30 minutes resting time, so total time is roughly 30–45 minutes.
Variations
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White chocolate drizzle: Melt white chocolate and drizzle over the top.
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Add-ins: Stir in mini M&Ms, chopped candy, toasted coconut, or crushed pretzels.
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Flavor boost: Substitute half the popcorn with Rice Krispies cereal, per Bad Batch Baking’s funfetti‑cake‑batter popcorn version .
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Popcorn type: Use movie‑style buttery popcorn for richness or plain popcorn for better marshmallow adherence.
storage/reheating
I store leftover bars in an airtight container at room temperature for up to 2 days—they’re best the day they’re made. After that, the popcorn softens slightly as it absorbs moisture, but they’re still tasty.
FAQs
.How do I keep the popcorn from getting soggy?
I serve them the same day or next day. The bars are crispest right after they set; over time they soften, which is normal.
Can I skip parchment and just grease the pan?
Yes—greasing works fine, though parchment makes removal and cleanup easier.
Are these gluten‑free?
Yes—as long as your marshmallows and sprinkles don’t contain gluten. They’re naturally gluten‑free unless any mix‑ins include gluten ingredients.
Can kids help make these?
Absolutely! It’s a one‑bowl, no‑bake recipe that’s easy and fun for little hands—just supervise the hot marshmallow step.
Any safety concerns with raw cake mix?
This version doesn’t use cake mix. If using funfetti cake batter powder, ensure it’s heat‑treated to 165 °F to eliminate pathogens—experts warn against raw flour in trends .
I’m completely smitten by how easy and joyful these Funfetti Marshmallow Popcorn Treats are. They’re no‑bake, colorful, and endlessly adaptable—ideal for celebrations, family snack time, or whenever I want something cheerful and sweet. I hope they become a fun staple in your recipe collection too!
PrintFunfetti Marshmallow Popcorn Treats
A rich, buttery cake base topped with a gooey cream cheese and coconut filling. This Southern-inspired dessert is sweet, soft, and totally irresistible.
- Prep Time: 10–15 minutes
- Total Time: 30–45 minutes
- Yield: 12 bars
- Category: Dessert / Snack
- Method: No-bake / Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
7 cups popped popcorn (plain or lightly salted)
3 tablespoons butter
50 regular-size marshmallows (or 10 oz mini marshmallows)
1 teaspoon vanilla extract
3–4 tablespoons funfetti sprinkles (divided)
Instructions
Line a 9×13-inch pan with parchment paper or lightly grease.
In a large pot over medium-low heat, melt the butter.
Add marshmallows and vanilla, stirring constantly until melted and smooth.
Remove from heat. Quickly fold in the popcorn and half the sprinkles until fully coated.
Transfer mixture to the prepared pan. Gently press into an even layer.
Top with the remaining sprinkles, pressing them lightly into the surface.
Let cool for 20–30 minutes at room temperature.
Once set, slice into bars and enjoy!
Notes
Best Fresh: These are most crispy and chewy the day they’re made.
Add-Ins: Try mini M&Ms, toasted coconut, or crushed pretzels for fun mix-ins.
Drizzle Option: Melted white chocolate adds an extra festive touch.
Pan Tips: Parchment helps with easy cleanup, but greasing works too.
Storage: Keep in an airtight container at room temperature for up to 2 days.
