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(makes approximately 8 hearts)
(approx. 1 bag)
1-1/2 cups dried tart cherries
1 (1-pound) bag mini marshmallows
1 cup white chocolate chips or chopped vanilla candy coating
¼ cup butter
Red food color
Long lollipop sticks or thick bamboo skewers (optional)
1 cup semi-sweet chocolate chips or dark chocolate morsels
Mix popcorn and cherries in a large bowl.
Place marshmallows, white chocolate, and butter in a large saucepan. Cook over low heat until melted and smooth.
Stir in a few drops of red food color to tint the mixture pink.
Pour marshmallow mixture over popcorn; toss gently until well coated.
With wet or buttered hands, press mixture into a 3-1/2 to 4-inch heart-shaped cookie cutter (place cutter on a foil or parchment-lined baking sheet; press in popcorn, then lift cutter off).
Insert a lollipop stick in the base of each heart (this is optional if you want to make them into a heart bouquet).
Allow popcorn hearts to cool completely. Meanwhile, melt the dark chocolate. Drizzle over hearts. Allow to harden. **If you want to add sprinkles like we did add them immediately after drizzling with the chocolate so they can stick to the chocolate, OR add them into the mixture as you’re mixing your popcorn and marshmallow mixture.
Wrap hearts in cellophane and tie with ribbon; stand them up in a vase or jar as a centerpiece or gift. You can also do as we did and put them on a platter and serve as a snack. They are adorable for gift giving as a bouquet OR just a heart treat.
(couple of tips – 1 – remove the kernels before adding the cherries to the popcorn. 2 – watch the marshmallow mixture to popcorn ratio, I didn’t add it all at once and ended up with a bit left over at the end and thought I had plenty of mixture on the popcorn. 3 – you don’t need to add the chocolate, cherries, or sprinkles to have a delicious treat!)