Popcorn Peanut Chip Cake

14 cups popped popcorn
1/2 cup butter
6 ounces chocolate chips
1/2 cup peanut butter
1 cup peanuts, broken in half
10 1/2 ounces miniature marshmallows

Line a 12-cup Bundt pan or 10-inch tube pan with aluminum foil.

In 6-quart container or 2 large bowls, combine popcorn, chocolate chips and peanuts; set aside.

In medium saucepan, melt butter. Stir in peanut butter and marshmallows. Cook over low heat until marshmallows are melted, stirring constantly. Pour marshmallow mixture over popcorn mixture; stir to coat. Press mixture firmly into prepared pan. Cool completely; remove from pan. Cut into slices to serve.