Last winter Pampered Chef shared several fabulous Popcorn Crunch Bark recipes. The peppermint and peanut butter versions quickly became my go to for gifts and quick treats for work. Inspired by these recipes I decided to make a spring time version that is a perfect recipe for this time of year.
Spring Popcorn Crunch Bark
8 cups lightly salted, unbuttered popcorn (1 bag)
1 cup mini pretzels
12 oz vanilla flavored almond bark
1 cup lightly salted, dry roasted peanuts
1 cup Easter egg chocolate pieces or spring colored M&Ms
Sprinkles or other fun extra toppings (if desired)
1. Spray bottom of Large Sheet Pan with nonstick cooking spray. Pop popcorn according to package directions.
2. Put popcorn in large mixing bowl (take out unpopped kernels!!). Crunch up pretzels into the popcorn.
4. Pour melted bark over popcorn mixture. Mix gently with until evenly coated. Add remaining mix-ins and mix gently.
5. Pour popcorn mixture onto pan, spreading evenly. Refrigerate 5–10 minutes or until set. Break into pieces and serve. Store at room temperature in airtight container for up to 5 days.