Whenever I have company for a holiday celebration, I always like to have some kind of homemade gift for our guests to take home. Generally, that’s some kind of cookie or individual cake, but my tasmanian devils often preclude me from just taking a shower! Obviously, finding time to bake something gets moved so far down the list of priorities that I’d have to walk down the street three houses to find its place. Nevertheless, it is important to me, so I have to find a way to make it work.
My answer? Bunny Food aka Bunny Bait.
I made a variation of this for Halloween with candy corn and black & orange sprinkles. Candy corn. Do I need to say more? Nah, didn’t think so.
For Easter, I’ll be whipping up this nut free confection on Saturday and making pretty take home bags tied with pink satin ribbon for my guests. It’s so easy to pull together. If you’re pressed for time and would like to do something special, give this a try. The supplies are very inexpensive….well, for us anyway. ;)
Bunny Food (Nut-Free)
2 Bag Orville Redenbacher Tender Popcorn (microwave)
1 – 12oz Hershey’s White Chocolate Chips* (*see bottom of post)
OR 2 – 6oz packages of Bakers White Chocolate*
1 & 1/2 cup Pretzel Pieces (coarsely broken whole pretzels)
2 – 5oz bag Easter Sixlets*
Pastel nonpareils or jimmies/sprinkles
- Line a 13×18 jelly roll pan with wax paper. If you don’t have a jelly roll pan, you can just use a cookie sheet.
- Pop popcorn according to package directions and pour into large bowl removing all unpopped kernels. Add pretzel pieces.
- If you’re using Baker’s White Chocolate, cut it into smaller pieces before melting to hasten the process.
- From here, I generally melt either the chips or chunked chocolate in the microwave in 30 second intervals, stirring after each cycle, until almost melted. Small unmelted pieces throughout are fine. They will melt with the residual heat in the bowl.
- Drizzle half of the melted chocolate over the popcorn/pretzel mixture and fold it into the popcorn until coated.
- Add Sixlets and fold again.
- Drizzle the remaining melted chocolate over the popcorn and fold until the popcorn is fully coated. Don’t over mix because you don’t want the color coating on the Sixlets to start running.
- Pour evenly onto jelly roll pan in a single layer.
- Coat evenly with Easter sprinkles.
- Allow to cool and harden. Break into pieces.
*Note: This recipe is nut free for my son, but you can use Easter M&M’s in yours if you don’t have sensitivities in your home. Also, feel free to swap out the white chocolate chips for candy melts.
Recipe adapted Cooking Classy