A fun Easter treat kids can decorate with sweet dried fruit – free of artificial dyes – or jelly beans. This Easter Bunny Popcorn Cake will make them smile.
Non-stick cooking spray
2 quarts air-popped or microwave popcorn (about 1/3 cup unpopped popcorn kernals)
1 cup pistachios
1 cup dried cranberries
3 tablespoons butter
10 ounce package marshmallows
(Optional)1/4 teaspoon fine sea salt
(Optional) Additional dried fruit for decorations or jelly beans
To make a serving platter, flip a large baking tray upside down. Cover with 2 large sheets of aluminum foil.
Coat a large mixing bowl with non-stick cooking spray (to make sticky marshmallow clean-up easier.) In the bowl, mix together popcorn, pistachios and cranberries. Set aside.
Coat a saucepan with cooking spray; heat butter over medium heat just until melted and stir in marshmallows. Turn down to low and stir until marshmallows are melted. (I find the stove method produces molten marshmallows that are easier to work with and don’t harden as quickly as the microwaved marshmallows. But if you need them, here are instructions for the microwave: Cook marshmallows with butter on 70-80% power in microwave until butter is melted, about 2-3 minutes, stirring halfway through.)
Immediately pour marshmallow mixture over popcorn mixture. Sprinkle with optional sea salt and stir quickly. Working quickly, spray your hands with non-stick cooking spray and scoop up popcorn mixture and place on overturned baking sheet and shape into a bunny head. (See photo below) Decorate with dried fruit or jelly beans.