Ingredients

2 tbsp butter

3 1/2 cups miniature marshmallows, divided

1 tsp vanilla extract

8 cups popped popcorn

1 1/2 cups candy-coated miniature eggs

2 tbsp pastel-colored sprinkles

Directions

1. Melt butter in large saucepan set over medium-low heat; stir in 3 cups marshmallows, and vanilla until melted. Remove from heat. Immediately stir in popcorn until well coated.
2. Press into parchment paper–lined and greased 13- x 9-inch baking pan; smooth top with greased spatula. Immediately sprinkle with remaining marshmallows, miniature eggs and sprinkles; press toppings lightly to adhere to popcorn layer. Let stand for about 30 minutes or until set.
3. Cut into bars. Store in airtight container.

Tips:

1. Use colored mini marshmallows, if preferred.

2. Chocolate lovers can drizzle melted dark, milk or white chocolate over top.