Easter Popcorn is a sweet and salty mix of popcorn, pretzels, pastel M&M’s, and creamy white chocolate that’s bright, festive, and seriously hard to stop snacking on!
Author’s Note
The Cutest Easter Treat You Can Make In Less Than 20 Minutes
Popcorn mixes are kind of my thing. I’ve made a version for just about every holiday, and they’re always the first treat to disappear. My kids love helping toss everything together, and it’s become one of those little traditions I look forward to each season.
So, with Easter coming up, I had to make a fun, pastel Spring version!
This Easter popcorn has it all. Lightly salted popcorn, creamy white chocolate, crunchy pretzels, sweet M&M’s, and colorful sprinkles. It’s such a fun treat to make and share.
Easter Popcorn Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Popcorn | Use freshly popped or bagged pre-popped popcorn and remove any un-popped kernels. |
| Pretzels | Break into smaller pieces so you get a little in every bite. |
| Pastel M&M’s | Regular M&M’s work great in this Easter popcorn if you can’t find the pastel version. |
| White chocolate & oil | Melt slowly and stir often so the chocolate stays smooth and doesn’t burn. |
| Sprinkles | Add right after coating so they stick before the chocolate sets. |
Quick Tip
Avoid un-popped kernels by placing the popcorn in a bowl, covering it with a cooling rack, inverting, and shaking over a plate.
Chelsea’s Top Tips
Melting Chocolate In The Microwave
- Keep everything dry: Even a drop of water can make the chocolate seize.
- Use a microwave-safe bowl: Glass works best.
- Heat in short bursts: Microwave in 30-second rounds, stirring well after each.
- Stop early: When most of the chocolate is melted, stir to melt the rest.
My Top Easter Popcorn Tips
- Fresh popcorn: Pop it right before using for the best flavor and crunch.
- Large bowl: Use a very large bowl so everything mixes easily without spilling.
- Line the pan: Line the sheet pan with parchment or a silicone mat for easy cleanup.
- Fun sprinkles: Use Easter or pastel sprinkles to add even more fun!
Storage
Chocolate-coated popcorn softens over time since popcorn absorbs moisture. Starting with fully cooled popcorn helps, but still, it’s best enjoyed soon after making.
For longer storage, keep Easter Popcorn in an airtight container in the freezer for up to 3 months and enjoy straight from the freezer or lightly thawed.
More Fun Easter Treats:
Easter Popcorn
Video
Equipment
- Large sheet pan (15" x 21")
- Parchment paper or aluminum foil or a silicone baking mat
Ingredients
- 8 cups plain popped popcorn see note 1
- 2 cups mini pretzel twists broken in half
- 1-1/3 cups pastel M&M’s 10-ounce bag
- 2 cups white chocolate chips 11 to 12-ounce bag
- 1-1/2 teaspoons coconut oil or vegetable/canola oil
- 2 tablespoons spring sprinkles optional
Instructions
- Line an extra-large sheet pan with parchment paper, foil, or a silicone liner. Set aside.
- Add popped popcorn to a very large bowl, making sure no un-popped kernels are included (see Note 2). Add broken pretzels and M&M’s. Gently toss to combine.
- Add white chocolate chips and oil to a microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until melted and smooth. Do not overheat. Immediately pour melted chocolate over the popcorn mixture. Using a spatula, gently toss until everything is evenly coated.
- Spread mixture onto prepared pan in an even layer. Sprinkle with spring sprinkles right away, if using.
- Allow to harden at room temperature or refrigerate until completely set. Once firm, break into pieces and enjoy.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We made this for an Easter egg hunt we were doing with family and it was such a hit! So easy and the kids loved making it
So happy to hear! Thanks Olivia!