8 ounces white chocolate, chopped
4 cups popped popcorn
4 tablespoons rainbow colored sprinkles
24 lollipop sticks
Line two 12-cup muffin pans with sheet of plastic wrap placed over the pan and pushed down into the cups slightly. In a double boiler over barely simmering water, melt chocolate pieces, stirring occasionally. Remove from heat and carefully stir in popcorn until well coated. Working quickly, take large spoonfuls of coated popcorn and form into loose golf ball-sized balls. Place balls in lined muffin cups and dust with colored sprinkles. Insert lollipop sticks into balls and allow to set (placing in refrigerator will help them set faster). Wrap in colored cellophane with twisted ends. Store at room temperature. Makes 24 popcorn balls.