Here is the recipe for the popcorn cake featured in my last post:

2 tsp plus 1/4 cup vegetable oil

12 cups popped popcorn, unbuttered and unsalted

2 cups assortment of M&M's (we used mini's), Reese's Pieces, candy sprinkles, etc

1 C lightly salted cocktail peanuts

1 stick (1/2 C) unsalted butter

16 oz marshmallows (this is more than a large bag - they are only 10 oz)

Chocolate syrup

Grease 10" bundt pan or 12 C tube pan with the 2 tsp oil.  In a large bowl, combine the popped popcorn with the candy and peanuts.

In a saucepan, melt the butter, remaining 1/4 C of oil, and the marshmallows over medium low heat, stirring constantly.  When melted, pour over the popcorn mixture and stir well.  Pour into prepared cake pan, pressing to fit (this is done very easily with wax paper).  Cover with foil to keep moist, and let rest until set, 3-4 hours.  To serve, invert cake pan over large platter.  Shake gently to release.  Drizzle chocolate syrup over the top.  Serve at room temp.

I was right -- the kids loved this, and the grown-ups went for the ice cream!  My daughter solved the problem of left-overs by cutting the remaining cake into pieces, storing in zip-lock baggies, and distributing the pieces of her "birthday cake" to her friends at church. Whew. 

 I am thinking this would be really good if you made it with about 10 cups of rice krispies, and the old-fashioned sugar/corn syrup/peanut butter recipe for rice krispie bars... but then the syrup would melt the colors off the M&M's....?  YOU try it, and let me know how it works! (I'd be happy to pass along the pb syrup recipe..!)