2 bags of microwave popcorn, popped with unpopped kernels removed
2 cups M&M’s
1 1/2 cups broken pretzel sticks
16 oz mini marshmallows (8 cups)
1/2 cup butter
Prepare a large tube or bundt pan by spraying with cooking spray.
You start with 2 bags of buttered microwave popcorn in a large bowl.
Pick out the kernels that didn’t pop.
Now mix in 2 cups of M&M’s and 1 1/2 cups broken pretzel sticks.
Now melt 1 stick of butter over low in a large saucepan or microwave.
When melted add in a 16 oz bag of mini marshmallows (8 cups)
Stir until melted and smooth and remove from the heat.
Allow it to cool for about 2 minutes, while stirring constantly and then pour it over your popcorn mixture.
Stir until all the ingredients are combined and then press into the prepared pan.
Cover with foil and let your cake set for at least an hour to cool.
When you are ready to serve the cake loosen sides of your cake from the pan by running a butter knife around the edges.
Flip your pan over onto your serving platter.
Your cake should come out pretty easily.
You want it to cool completely so it will cut easily.
Cover tightly and store for up to 1 day.
Notes:
store airtight for up to 2 days. Best if eaten same day as made.