Ingredients

  • 21 ounces, weight Indiana Popcorn (2 Bags 10.5oz Each)
  • 10- 1/2 ounces, weight Bag Mini Marshmallows
  • 10- 1/2 ounces, weight Box Golden Grahams
  • 11- 1/2 ounces, weight Melted Chocolate Chips
  • 7 ounces, weight Melted Caramel Sauce
  • 8 ounces, weight Mini Teddy Grahams
  • 11- 1/2 ounces, weight Bag Chocolate Chips
  • 1 pound Bag Of Blue Sixlets Candies
  • 1 container 20 Count Treat Baggies

Method

  • First, spread popcorn and marshmallows over as many cookie sheets as you have, mixing the two together to combine.
  • I had to do this a couple of times because of my lack of cookie sheets I only have two.
  • Take the melted chocolate and drizzle over the popcorn and marshmallows using as much as you think you need and follow with a drizzling of caramel sauce/melted caramel.
  • Now you are going to put the cookie sheets into the freezer until the chocolate is not melty anymore.
  • Just a few minutes is all it will take.
  • While that mix is in the freezer find the biggest bowl you have.
  • Im talking huge the stainless steel kind.
  • If not you will have to do this in shifts too.
  • So into your huge bowl combine everything else (Teddy Grahams, Chocolate Chips and Sixlets candies).
  • By this time your chocolate should be solid again so you can get the cookie sheets out from the freezer and start to break the mixture apart.
  • Then throw the broken up popcorn into the bowl as well.
  • Mix it all together gently.
  • And then start bagging it up in treat bags.
  • If you have a canning funnel now is the time to bust that baby out.
  • It will be extremely helpful because the caramel will stay somewhat sticky and make it really hard to get into the bags.
  • If you dont have one you can always leave the caramel out.