1 (6 ounce) package chocolate chips
12 marshmallows, quartered (or 48 mini-marshmallows)
4 Tablespoons (1/2 stick) butter
1 Tablespoon milk
8 to 10 cups popped corn, unsalted
Preheat oven to 300ºF.
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.