Popcorn tossed with melted chocolate and mixed with small candies, chopped candy bars and salty pretzels.
Remove any unpopped kernels so no one chips a tooth. Add the candy bars after the chocolate has cooled a bit so they don't melt into the mix.
Keeps 3 days airtight at room temperature. Skip the extra salt if your pretzels are heavily salted.
Ingredients
Scale
Measurement units
- 12 cup popped popcorn
- 1 cup semisweet chocolate chips
- 1 tsp coconut oil
- 1 cup pretzels
- 1 cup chopped candy bars
- ½ cup small candies
- ¼ tsp salt
Ingredients
Scale
Measurement units
- 12 cup popped popcorn
- 1 cup semisweet chocolate chips
- 1 tsp coconut oil
- 1 cup pretzels
- 1 cup chopped candy bars
- ½ cup small candies
- ¼ tsp salt
Instructions
Prep
Line a rimmed baking sheet with parchment.
Put popped popcorn (12 cup) and pretzels (1 cup) in a large mixing bowl, picking out any unpopped kernels.
Equipment: large mixing bowl, rimmed baking sheet, microwave-safe bowl
Coat the popcorn
Microwave semisweet chocolate chips (1 cup) with coconut oil (1 tsp) in 30-second bursts, stirring between each, until smooth.
Pour the melted chocolate over the popcorn and toss gently with salt (¼ tsp) until evenly coated.
Spread the mix on the baking sheet.
Equipment: rimmed baking sheet, microwave-safe bowl
Add the candy
Let the chocolate cool for 2 minutes, until tacky but not runny.
Scatter chopped candy bars (1 cup) and small candies (½ cup) over the mix and toss lightly.
Set
Refrigerate about 20 minutes, until the chocolate is firm, then break into clusters.
Before you cook
Cook notes
- • Remove any unpopped kernels so no one chips a tooth.
- • Add the candy bars after the chocolate has cooled a bit so they don't melt into the mix.
- • Skip the extra salt if your pretzels are heavily salted.
- • Keeps 3 days airtight at room temperature.
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