Popcorn S’more Clusters

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Another fun and delicious way to use popcorn! These easy s’more clusters are without a doubt a treat, but the popcorn base does add a dose of healthy fiber and fuel for summer play.

Popcorn S’more Clusters - an easy, fun treat with lots of options

Special Diet Notes & Options: Popcorn S’more Clusters

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, and soy-free (with dairy-free, soy-free margarine, such as select varieties of Earth Balance).

However, you will want to choose your graham cookies wisely for these s’more clusters. Teddy grahams do appear to be dairy-free, but I’m not in love with the ingredients. A better option might be Annie’s Bunny Grahams (available in chocolate, but also in a variety of flavors). They are equally cute, but are made without high fructose corn syrup, hydrogenated oils, artificial ingredients and GMOs. Annie’s Bunny Grahams are also made with organic ingredients.

For vegan popcorn s’more clusters, those chocolate bunny grahams will do, and you can substitute Dandies vegan marshmallows for the traditional marshmallows.

For gluten-free and dairy-free popcorn s’more clusters, break up some tasty gluten-free graham crackers or use Annie’s Gluten-Free Bunnies.

Popcorn S’more Clusters
 
Prep time
Cook time
Total time
 
Serves: 20 pieces
Ingredients
  • 1 cup firmly packed light brown sugar
  • ½ cup (1 stick) dairy-free margarine
  • ½ cup corn syrup
  • ½ teaspoon baking soda
  • 10 cups freshly popped popcorn
  • 1 package (10½ ounces) miniature marshmallows
  • 2 cups mini graham cookies (see post above for gluten-free and vegan options)
  • 1 cup dairy-free chocolate chips
Instructions
  1. Combine the brown sugar, margarine and corn syrup in a medium saucepan. Cook over high heat for five minutes; remove from heat and stir in the baking soda.
  2. Combine the popcorn and marshmallows in large bowl. Pour the sugar mixture over the popcorn and stir to coat.
  3. Gently stir in the graham cookies and chocolate chips.
  4. Spread the mixture evenly into a greased 15-by-10-inch pan. Let cool completely, then break into pieces. Store in airtight container.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: Sweet Peanut Butter Popcorn Bars Recipe - Go Dairy Free

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