Ingredients:

  • 6 cups buttery popcorn (approx. 50g)
  • 3 cups Rice or Corn Chex cereal (approx. 110g)
  • 2 cups mini pretzel twists (approx. 150g)
  • 1 cup white chocolate melting wafers (approx. 175g)
  • 0.5 tsp coconut oil
  • 1 cup candy corn and pumpkin mellowcremes (approx. 180g)
  • 1 cup Reese’s Pieces (approx. 200g)
  • 0.5 cup dark chocolate M&Ms (approx. 90g)
  • 2 tbsp Halloween-themed sprinkles (approx. 25g)

Instructions:

  1. Line a large rimmed baking sheet with parchment paper or a silicone mat. Sift through the popcorn to remove any unpopped kernels.
  2. In an extra-large mixing bowl, combine the popcorn, Chex cereal, and mini pretzels. Toss gently by hand to distribute evenly.
  3. Place white chocolate wafers and coconut oil in a microwave-safe glass bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is velvety and fluid.
  4. Drizzle the melted white chocolate over the crunchy base in the bowl. Use a rubber spatula to gently fold the mixture, creating the 'Spiderweb' binding effect that seals the dry ingredients.
  5. Immediately add the candy corn, Reese's Pieces, dark chocolate M&Ms, and sprinkles while the chocolate is still tacky.
  6. Spread the mixture onto the prepared baking sheet in a single layer. Use the 'Flash Cool' method by letting it sit in a cool area for 10 minutes until the chocolate has set completely.