I came across this recipe some time ago and knew I would have to give them a try. I have a shoe-box sized tub of dried blueberries, and knew this was the snack for us!
They are awesome and loved by the whole family. Daniel loved them because it was popcorn. I loved them because they were low fat. Randall loved them because they have marshmallow, and are sweet, but not too sweet.
I can’t wait to make them again!
Lowfat Blueberry Popcorn Bars
adapted from CD Kitchen
- 1 1/2 c. dried blueberries
- 10 cups air-popped popcorn, picked of un-popped and partially popped kernels
- 1 (10 1/2-oz.) pkg. miniature marshmallows
- 1/2 c. white chocolate chips
- 1 tbsp. lite butter-like spread, melted
Spray 13×9-inch pan and large bowl with nonstick cooking spray. In sprayed large bowl, combine dried blueberries and popcorn; mix well. Set aside.
In medium microwave-safe bowl, combine marshmallows, chips and spread. Microwave on HIGH for 1 minute. Stir
microwave on HIGH for an additional 1 to 3 minutes or until all marshmallows and chips can be stirred smooth, stirring occasionally. Add marshmallow mixture to popcorn mixture; mix until evenly coated. (Mixture will be sticky.)
Spray hands or large rubber scraper with nonstick cooking spray. With sprayed hands, press popcorn mixture in sprayed pan. Place in freezer for 10 minutes or until set.
Cut into bars with serrated knife. Store in tightly covered container or wrap individually in plastic wrap for easy packing.
If desired, marshmallows, chips and margarine can be melted over medium heat, stirring constantly until smooth.
