CHOCOLATE POPCORN

1 (6 ounce) package chocolate chips
12 marshmallows, quartered
4 tablespoons (1/2 stick) butter
1 tablespoon milk
8 to 10 cups popped corn, unsalted

Preheat oven to 300 degrees F.

In a heavy saucepan over low heat, melt chocolate chips, marshmallows and butter. When ingredients have melted and a thick syrup has formed, add milk to thin.

Toss with popcorn in a large bowl until evenly coated. Spread on 2 baking sheets.

Bake 5 minutes, stir to separate kernels and bake 5 more minutes. Cool on baking sheets, then toss to separate.

Makes 2 quarts
From: Mimi Kerr, a Houston-based children's cooking instructor.
Source: Houston Chronicle