Monster Munch
  • ½ c. popcorn kernels
  • 1 lb. white almond bark
  • ¼ c. peanut butter
  • 1 c. candy corn
  • 1 c. reese's pieces
  • 2 c. pretzel sticks broken in half
  1. Pop the kernels in an air popper. Transfer to a large bowl making sure to remove all the un-popped kernels. Stir in the candy corn, reese's pieces & pretzels. Next, melt the almond bark in the microwave according to the package directions. Stir in the peanut butter till it's all nice and smooth. Pour the chocolate/peanut butter mixture over the popcorn and gently stir till all the popcorn is coated. Transfer to a baking sheet lined with parchment paper or foil. Once the chocolate is set, break up into pieces & serve.
  2. Store in a ziplock or air tight container. Can be put in the refrigerator to speed up the hardening process.
I like to use the almond bark that comes in a microwavable tray. So much easier and you just toss it when your done! Also, I always spray my measuring cup with cooking spray before I measure the peanut butter. It will come out much easier.
Recipe by Baked in AZ at