These easy marshmallow popcorn treats are sweet, chewy and packed with sprinkles! A no-bake treat made with just 5 ingredients in 25 minutes.
Table of Contents
Step aside, Rice Krispies. Your role in classic marshmallow treats has been reassigned to an equally as puffy alternative, popcorn. Light, fluffy, a little salty, and totally snackable, popcorn is the perfect match for gooey melted marshmallows. Toss in some rainbow sprinkles for extra pizzazz and you have the latest, stickiest sweet to steal the dessert spotlight: Funfetti Marshmallow Popcorn Treats.
Much like the traditional version, marshmallow popcorn treats are as quick and easy to make as they are to eat. You’ll only need five ingredients and one pot to brighten up birthdays (just add candles!) and special occasions with funfetti at its finest.
Best of all, the addition of lightly salted popcorn ushers this snack onto the list of top-ranking sweet and salty desserts, possibly even better than the original. (Yeah, I said it.)
- Popcorn: You can use microwave popcorn (plain or lightly salted) or pop your own. Avoid buttered varieties—they’ll make the bars greasy and prevent the marshmallow coating from sticking. If popping your own, start with about ½ cup kernels.
- Butter: For that signature buttery flavor.
- Vanilla extract: For flavor.
- Marshmallows: You’ll need a 10-ounce bag for this recipe—or about 5 cups of mini marshmallows.
- Rainbow sprinkles: The real decision to make here is the type of sprinkles. Will you go for more dainty nonpareils? The more classic jimmies? The big, bold and crunchy beauties I’ve used? The options are endless, and the choice is yours and yours alone!
See the recipe card for full information on ingredients and quantities.
Step away from the oven — you won’t need it here! These bars come together in a single pot and a single pan.
- Grease your baking dish. A 13×9-inch pan works best. Give it a good spray so your bars don’t stick.
- Melt the butter. In a large stock pot over medium-low heat, melt the butter, then stir in the vanilla extract. (Heads up: it might sizzle!)
- Stir in the marshmallows. Keep stirring gently until everything is smooth and gooey, about 5 minutes.
- Add the popcorn and sprinkles. Remove from the heat and gently fold in the popcorn and half the sprinkles. Work quickly — the mixture sets fast!
- Press into the pan. Dump it into your greased baking dish and press it into an even layer. Use the back of a spatula or clean hands (greased with a little oil or butter) to avoid sticking.
- Top with more sprinkles. Press them in gently so they stick.
- After about 20 minutes, slice the marshmallow popcorn into squares or bars. Then dig in!
Fun Topping Ideas
I kept things classic with rainbow sprinkles, but you can dress these marshmallow popcorn bars up (or down!) however your sweet tooth sees fit. Here are some of my favorite ways to take them to the next level:
- Chocolate drizzle: Melt dark, milk, or white chocolate and drizzle it over the top like I do with my Cheerio peanut butter bars.
- Mini M&Ms or chopped candy bars
- Crushed freeze-dried strawberries
- Crushed pretzels
- Toasted coconut flakes
Storage Instructions
These are best the day you make them—when the popcorn is still light and crispy and the marshmallow coating is gooey and fresh. That said, leftovers will keep just fine for a few days. Store them in an airtight container at room temp (not the fridge!) and expect the texture to shift a bit. The popcorn will be slightly chewier the next day because it absorbs some of the moisture from the marshmallow mixture, but they’ll still taste great. If you’re making them ahead for a party or lunchbox treat, aim for the day-of or the night before, if you can.
Ingredients
- 10 cups plain popcorn (See Kelly’s Notes)
- 2 Tablespoons unsalted butter
- 1 Tablespoon vanilla extract
- 1 (10-oz.) bag marshmallows
- 1/2 cup rainbow sprinkles, divided
Instructions
- Grease a 13×9-inch baking pan with cooking spray.
- Add the butter to a large stock pot set over medium low heat. Once the butter has melted, stir in the vanilla extract (it will spatter), then add the marshmallows and cook, stirring, until smooth, about 5 minutes. Stir in the popcorn and ¼ cup of sprinkles until the popcorn is well coated, then immediately pour the mixture into the prepared baking dish pressing it firmly into an even layer. Sprinkle the remaining ¼ cup of sprinkles on top.
- Let the mixture sit for 20 minutes then slice it into squares or bars and serve.
Kelly’s Notes
- You can use microwave popcorn (plain or lightly salted, but not buttered), or pop your own. You’ll need about ½ cup kernels to yield 10 cups of popcorn. Lightly salted works best in terms of flavor.
- To store: These treats are best the day they’re made, when the popcorn is light and crispy, but leftovers keep well for a few days. Store in an airtight container at room temp (not the fridge!). The texture softens slightly over time, but they’ll still taste great. For parties or lunchboxes, make them the day of or the night before, if possible.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Chewy and kind of soggy texture, not good. Stick to rice crispies.
Sorry you didn’t enjoy them!
These were super fun and a great change from rice krispies. We used a few different types of sprinkles and may have had a heavy hand with them! Loved the chewiness of the popcorn! Will definitely make again!
I’m thrilled you enjoyed the recipe, Nicholas!
How long will these keep? I find rice krispie treats start to taste stale and lose their texture by the next day, are these best to eat in day one?
Hi Bryn! These are definitely best the day they are made but they will keep for up to a few days in an airtight container. The popcorn will be slightly chewier the next day because it absorbs some of the moisture from the marshmallow mixture but it still tastes good.
My kids went crazy for these salty sweet bars!
What about buttersalt popcorn from kernels? That’s not to buttery…
That should work!
How many bags of microwave popcorn?
Hi Arlene! Every bag of microwave pop yields varying amounts, which is why I provide the cup measurement.
Why is buttered popcorn not good to use.
It prevents the marshmallow coating from sticking!
What a fun and cute twist on a classic…been on a popcorn kick lately so I’ll be tricking this out for the kiddos!
Thanks, Brittany!
What fun little bars! Popcorn sounds like a great alternative to rice krispies :)
Absolutely, June! Love that sweet-salty combo!