This week, Kristen Mitrakis of Rock Paper Scissors Custom Events shows Tina Redwine how to make Halloween-inspired treats. 

3 Tbsp. butter or margarine

9 large marshmallows

1/2 cup semi-sweet chocolate chips

4 cups popped popcorn, lightly salted

Decorations:

Candy eyes, large or small (or both)

Paper baking cups

In a large Dutch oven or saucepan over medium-low heat, melt butter, marshmallows and chocolate chips together. Stir until smooth.

Add popcorn and fold into the chocolate mixture until evenly covered.

On a tray covered in wax paper, drop six equal portions in mounds (approx. 1/2 c. each).

Let set in refrigerator for 20 minutes.

Place set monsters upside down in baking cups and add eyes. If needed, a dot of squeezable icing can be used to keep each eye in place.

Rachel Lampen

Kristen Mitrakis

Co-Founders

Rock Paper Scissors Custom Events