Easter Popcorn
A festive, no-bake Easter snack mix featuring salty popcorn, pretzels, and nuts coated in smooth white chocolate and topped with pastel M&Ms and sprinkles.
Servings: 12 servings
Ingredients
- 8 cups lightly salted popped popcorn
- 1 cup pretzel twists broken into pieces
- ½ cup roasted and salted peanuts or cashews
- 1 (11-oz) bag white candy melts or white chocolate chips (candy melts are easier to melt, Ghirardelli is a little spendy but so good)
- 1 (8-oz) bag bunny shaped marshmallows (or regular mini marshmallows if bunnies are not available)
- 1 (10-oz) bag pastel blend M&Ms
- ½ cup pink candy melts
- Easter sprinkles as needed (I use 2-3 tablespoons)
Instructions
- Mix dry ingredients:Add the popcorn, pretzels and nuts to a very large mixing bowl. If you popped the popcorn fresh, let it cool completely before using in the recipe. Line a baking sheet with parchment paper and spray with cooking spray.8 cups lightly salted popped popcorn, 1 cup pretzel twists, ½ cup roasted and salted peanuts or cashews
- Melt chocolate:Melt the white candy melts according to package directions. If you’re using the microwave, be sure to stir after every 20 seconds so the chocolate doesn’t burn or turn grainy.1 (11-oz) bag white candy melts or white chocolate chips
- Toss:Once melted, pour the chocolate over the popcorn mix and use two wooden spoons to mix it (kind of like a salad, ha!).Stir in the marshmallows and ¾ of the M&Ms.1 (8-oz) bag bunny shaped marshmallows, 1 (10-oz) bag pastel blend M&Ms
- Spread on pan:Spread the popcorn on the prepared sheet pan.
- Decorate:Melt the pink candy melts. Using a pastry bag, squeeze bottle or a spoon, drizzle the pink candy melts over the popcorn.Immediately sprinkle with the remaining M&Ms and the Valentine’s Day sprinkles.½ cup pink candy melts, Easter sprinkles
- Set:Let the popcorn cool and set completely, then break into pieces and serve right away for the freshest taste.