1 (10 1/2 ounce) bag miniature marshmallows
1 cup vanilla milk chips
6 tablespoons butter
12 cups popped popcorn
1 cup salted peanuts
1 teaspoon vanilla extract
3/4 cup small gumdrops, sliced
Grease a 13 x 9-inch baking pan.
In a 5-quart Dutch oven, over low heat, cook marshmallows, vanilla milk chips and butter until melted and smooth. Remove from heat; stir in popcorn, peanuts and vanilla extract and mix until well blended. Press mixture firmly into prepared pan; sprinkle with gumdrops, gently pressing gumdrops into the popcorn mix. Let stand at room temperature for about 1 hour before cutting. Store in tightly covered container.