Bunny Bait

It’s been way too long since I’ve made a new popcorn creation, and after I saw the idea of “bunny bait” floating around online, I knew it would make the perfect treat to put together for Easter week. Anytime schools are closed our office is extremely busy, and I figured my staff could use some extra fuel to power through the next few days of April break. Plus, I always love how quickly these popcorn treats come together, but how ridiculously delicious and cute the end result turns out. Some adorable bunny and chick props don’t hurt the cuteness factor either!

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This is my first time adding pretzel sticks to a white chocolate popcorn creation, and I loved the addition. The extra crunch and saltiness goes perfectly with the sweetness of all the white chocolate. I used both regular and white chocolate pastel M&M’s to add some color, and obviously even more chocolate to the mix too. Pastel sprinkles and a drizzle of pink chocolate melts help make this Bunny Bait particularly decked out for Easter and ready for any springtime party.

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Anytime I make one of these popcorn treats (funfetti popcorn, cookies and cream popcorn, strawberry shortcake popcorn), it’s always a miracle any popcorn remains once I’m done baking, styling, and shooting them. It is just so freakin’ addicting, I usually can’t keep my hands off! Good thing this recipe makes such a large batch, you can snack as you make it AND have plenty to share with your family, friends, and of course, the Easter Bunny too. Happy Spring/Easter/Passover/FinallyNotWinter everyone!!

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Bunny Bait

Recipe adapted from Life in the Lofthouse

Ingredients:

1/3 cup popcorn kernels*
3 tbsp coconut oil (or canola oil)
2 cups white candy melts
2 cups pretzel sticks, broken in half
1 small bag milk chocolate M&M's, pastel colored
1 small bag white chocolate M&M's, pastel colored
3/4 cup pink candy melts
Pastel sprinkles

*If you don't want to use kernels, pop 2 bags of microwave popcorn instead

Directions:

Place the oil in a medium-large pot with a lid and pour in the popcorn kernels. Turn on the heat to medium-high and allow the oil and kernels to heat. When the popcorn starts popping, start to gently shake the pan back and forth. Try to keep the lid slightly off to allow some of the steam to release. Once the popping slows down, remove the pot from heat and transfer popcorn to a large bowl.

Cover a large cookie sheet with wax paper and set aside. Place the white candy melts in a microwave-safe bowl and microwave in 30 second intervals, stirring well between each interval, until completely smooth. Pour the white chocolate over the popcorn in a large bowl and use clean hands or a rubber spatula to spread the chocolate around so that it is evenly distributed on the popcorn. Add the pretzels and M&M's and keep stirring until all mixed in.

Spread the coated popcorn onto the prepared cookie sheet so that it is almost in a single layer. Melt the pink candy melts the same way the white ones were melted, and drizzle over the popcorn mixture. Add sprinkles while melted candy is still warm and then allow candy coating to dry completely (you can also put it in the fridge for 10 minutes to speed up the process). Once dry, use your fingers to break up the single layer into bite-sized pieces if necessary. Store popcorn in an airtight container for up to one week at room temperature.

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