Striped Chocolate Popcorn 

This delightful snack brings together the irresistible contrast of salty and sweet, featuring crunchy popcorn, miniature pretzels, and toasted pecans drizzled with both white and milk chocolate. Originally created by Mary Schmittinger of Colgate, Wisconsin, it was a hit at a bake sale—and with good reason. The combination of textures and flavors is simple yet indulgent, making it a perfect treat for parties, movie nights, or gift-giving. It’s quick to make, requires just a few ingredients, and makes a generous 17–cup batch that’s hard to resist.

Ingredients

• 12 cups popped popcorn
  
  

• 2 cups miniature pretzels
  
  

• 1 cup pecan halves, toasted
  
  

• ¼ cup butter, melted
  
  

• 4 ounces white candy coating, coarsely chopped
  
  

• 2 ounces milk chocolate candy coating, coarsely chopped
  
  

Directions

1. In a large bowl, combine the popcorn, pretzels and toasted pecans. Drizzle with melted butter and toss to coat; set aside.
   
   

2. In the microwave, melt the white candy coating at 70% power for 1 minute; stir. Continue microwaving in additional 10– to 20–second intervals, stirring until smooth. Drizzle over the popcorn mixture, toss gently, and spread it on foil-lined baking sheets.
   
   

3. Melt the milk chocolate coating in the microwave, stirring until smooth. Drizzle it over the popcorn mixture. Let it stand in a cool place until the chocolate sets. Store in an airtight container.
   
   

Nutrients

Per 1-cup serving:
– Calories: 177 kcal
– Fat: 12 g (saturated fat: 5 g)
– Cholesterol: 7 mg
– Sodium: 170 mg
– Carbohydrates: 16 g (sugars: 7 g, fiber: 2 g)
– Protein: 2 g