Ingredients:

  • 12cup popped popcorn
  • 3cup Golden Grahams cereal
  • 1.5cup mini marshmallows
  • 12oz semi-sweet chocolate chips
  • 1tbsp coconut oil
  • 0.5tsp flaky sea salt

Instructions:

  1. Line a large baking sheet with parchment paper. In a large mixing bowl, gently toss the popped popcorn and Golden Grahams cereal until evenly distributed, then spread the mixture across the prepared baking sheet in a single, even layer.
  2. Place the semi-sweet chocolate chips and coconut oil in a microwave-safe glass bowl. Microwave in 30-second intervals, stirring vigorously between each, until the chocolate is approximately 90% melted. Let the residual heat melt the remaining lumps until the mixture is smooth.
  3. While the chocolate is fluid, use a spoon or whisk to drizzle it in a zig-zag pattern over the popcorn and cereal. Immediately scatter the mini marshmallows over the wet chocolate so they adhere, then finish with a light dusting of flaky sea salt.
  4. Allow the chocolate to set at room temperature (or chill briefly in the refrigerator) until firm before breaking into clusters and serving.