1tablespoonfestive sprinklesEaster themed or pastel colors
Instructions
Line a large baking sheet with parchment paper and lightly spray with non-stick cooking spray. Set aside.
Add unsweetened coconut to a small skillet. Heat over low heat for 1 to 2 minutes, stirring continuously, until toasted and fragrant.
To a large bowl add plain popcorn, toasted O's cereal, mini pretzels, and half of the toasted unsweetened coconut. Lightly toss together and set aside.
Fill the bottom pot of double boiler with 1 to 2 inches of water. Add top pot with chopped white chocolate (almond bark). Heat over medium to low heat, stirring frequently, until fully melted and smooth.
Pour melted white chocolate (almond bark) over the popcorn snack mix. Combine until everything is thoroughly coated.
Spread coated popcorn snack mix onto the baking sheet. Immediately sprinkle with remaining toasted unsweetened coconut, chocolate candy eggs, and festive sprinkles.
Allow the chocolate to fully harden, about 15 minutes, before breaking apart into pieces and enjoying.
Notes
Storing and Make Ahead Information:
In an airtight container, or gallon bag, for up to 5 days. It should be kept in a dry, cool place that is out of direct sunlight.
Easily make it up to 3 days before you want to serve or gift it. Follow storing information as specified above.
Melting White Chocolate:
DIY Double Boiler: Simply fill a small saucepot with 1 to 2 inches of water and set a larger heat safe bowl over top (the bowl should not touch the water).