Striped Chocolate Popcorn
Mary Schmittinger writes from Colgate, Wisconsin, “For a bake sale last year, I wanted to try something different. I’d seen chocolate popcorn in a candy shop and thought I’d try making it. This recipe was a great success.”
SERVINGS
|
17
|
CATEGORY
|
Appetizer
|
METHOD
|
Microwave
|
PREP |
10 min. |
COOK
|
5 min.
|
TOTAL
|
15 min.
|
INGREDIENTS
- 12 cups popped popcorn
- 2 cups miniature pretzels
- 1 cup pecan halves, toasted
- 1/4 cup butter, melted
- 4 ounces white candy coating, coarsely chopped
- 2 ounces milk chocolate candy coating, coarsely chopped
DIRECTIONS
In a large bowl, combine the popcorn, pretzels and pecans. Drizzle with butter and toss. Place white candy coating in a microwave-safe bowl. Microwave, uncovered, at 50% power for 2-3 minutes or until melted. Drizzle over popcorn mixture; toss to coat. Spread on foil-lined baking sheets.
In another microwave-safe bowl, heat milk chocolate coating, uncovered, at 50% power for 1-2 minutes. Drizzle over popcorn mixture. Let stand in a cool place until chocolate is set. Store in an airtight container. Yield: 17 cups.