- 4 Cups Popped Popcorn
- 2 Scoops PBC
- 3 TBSP Butter
- 3 Cups Marshmallows
- 2 TBSP Almond Milk
Spread popped popcorn across parchment covered cookie sheet.
In a pan over medium heat, melt butter and marshmallows.
Once melted, mix in protein powder and milk.
Drizzle over popcorn and top with sprinkles.
Store in fridge for one hour before serving.