Your favorite new popcorn flavor: cake batter popcorn!! This birthday cake popcorn uses cake mix and white chocolate (and sprinkles!) to make a delicious and EASY sweet treat for any movie night or just because you have a sweet tooth like me.

I love popcorn as a nighttime snack! I like to keep my mouth and hands busy while we watch TV, so I often use popcorn as a dessert, plus it’s a great snack or as a party favor or dessert for a party dessert table. This Birthday Cake Popcorn is so simple to make with just 4 ingredients PLUS it’s fun and festive (and delicious). It’s the perfect treat for a birthday party with colorful sprinkles and tons of birthday cake goodness. It’s one of my favorite flavors and the whole family loves it.

How to make Birthday Cake Popcorn

1. You’ll want popcorn, of course. You can use already popped popcorn (like Smart Pop or something similar) or you can pop your own. You need a total of about 9 cups of popped popcorn, which is about 5 tablespoons of unpopped kernels or about 2-3 bags of microwave popcorn. Be sure to sift through the popcorn and remove any unpopped kernels.
2. The coating is a mixture of melted white chocolate and dry cake mix. I usually use yellow cake mix, but white cake mix or funfetti cake mix are fine too (or really, any flavor). Just the dry powder; you don’t need to make the batter.
3. I don’t recommend using white chocolate chips for this – they don’t melt very easily. I always use melting wafers or almond bark (my favorite brand is Ghirardelli, they taste the best).
4. While some cake batter recipes I make use cake batter extract (or vanilla extract) I don’t recommend that in this recipe. Melting chocolate is very finicky and can seize when adding extract if it has too much water in it. The cake mix makes this perfectly birthday cake-flavored!
5. I always add rainbow sprinkles for a color pop – jimmies (the long rods) are my favorite but you can use any colors.
6. When melting the candy melts, be sure to use a microwave-safe bowl and work on 50% power in 30 second increments. This will ensure your chocolate doesn’t get too hot and seize. Melts are formulated for melting, but if you’re having trouble, add a tiny bit of vegetable oil to help it along.

Dorothy’s Expert Tips

• Toss the white chocolate mixture with the popcorn in a large bowl – you may need to use your hands.
• If you want to dye the popcorn a different color, you can use a colored cake mix (like strawberry for pink) or make sure to use candy food coloring (not water based) so your chocolate doesn’t seize.
• I like popping my own popcorn either using an air popper or a silicone microwave container (or a glass one; I’ve tried both and they both work). Microwaves can be finicky so it might take some trial and error not to burn it.

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Birthday Cake Popcorn Recipe

Birthday Cake Popcorn is the easiest popcorn snack ever – a sweet popcorn mix with white chocolate and cake mix and cake flavor – and sprinkles. It's so good you won't want to stop eating it.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 8 servings

Calories 266kcal

Author Dorothy Kern

Cost $5

Ingredients

• 9 cups (49g) popped popcorn
• 8 ounces (228g) white chocolate melts
• ½ cup (33g) dry yellow cake mix
• 2 tablespoons (20g) sprinkles

Instructions

• Place popcorn in a very large bowl. Remove any un-popped kernels.
• Line a large cookie sheet with parchment paper.
• Place white chocolate in a microwave-safe bowl and heat on 50% power for 1 minute; stir.
• Continue heating on 50% power in 30 second increments, stirring between each, until melted and smooth.
• Stir cake mix into the white chocolate.
• Pour mixture over the popcorn and stir/toss with your hands to coat.
• Spread popcorn mixture out onto the prepared cookie sheet and sprinkle with sprinkles while still wet. Allow to dry.
• Once dry, break into pieces. Store in an airtight container at room temperature for several days.

Video

Notes

If you’re popping your own popcorn, you’ll need approximately 5 tablespoons of kernels.

It’s best to use candy melts (i.e. Ghirardelli White Chocolate Melts), not white chocolate chips. They’ll melt better, are less likely to seize when adding the cake mix and are made for coating.

Nutrition

Serving: 1serving | Calories: 266kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 134mg | Potassium: 129mg | Fiber: 2g | Sugar: 26g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1mg

Favorite Popcorn Recipes

Snacks

Chocolate Peanut Butter Popcorn

Snacks

Easy Popcorn Balls Recipe

Fall

Pumpkin Spice Popcorn

Snacks

Zebra Popcorn Copycat

Puppy Chow (AKA Muddy Buddies) is a sweet Chex mix with chocolate and peanut butter – this easy homemade recipe is easy to make with only 5 simple ingredients! It’s that classic treat you love – but made with extra peanut butter (no butter!) It’s the very best sweet and salty snack – the easiest dessert ever.

If you’re looking for a snack you won’t be able to stop eating, Puppy Chow is what you’re craving. I’ve been making this recipe for years – it’s so easy – and whenever I make it I cannot stop eating it. In fact, this batch was gone in about 3 days between Jordan and I (don’t judge).

I didn’t realize it was called Puppy Chow (I’m from the west coast; we call it muddy buddies) until I started blogging but no matter what you call it it’s the most delicious snack you’ll ever eat. Crunchy Chex cereal coated with peanut butter and chocolate then all dusted with a healthy dose of powdered sugar. I’ve made this so many ways with different flavors – and I realized I’d never shared my classic go-to recipe! I don’t know where it got it’s name – it doesn’t look like dog food to me – but it’s 100% human chow – the best muddy buddies recipe you’ll ever eat.

How to Make Puppy Chow Tips

1. I skip butter in my recipe – why bother adding butter when more peanut butter does the trick? You can use creamy peanut butter or crunchy.
2. I usually use Rice Chex Cereal, but you can use corn Chex or wheat or even one of the flavors, like Honey Nut Chex.
3. When it comes to semi-sweet chocolate chips, use your favorite – or use milk chocolate chips or dark chocolate chips.
4. See below for my favorite variations of this recipe!
5. I like to melt my chocolate and peanut butter in a large microwave-safe bowl in the microwave. Heat it for a minute, then stir, then in 30 second increments (stirring between each) until it’s all melted and smooth.
6. Carefully coat the cereal with the melted chocolate mixture in a large bowl.
7. It’s easiest to shake the cereal in a ziplock bag – sometimes I like to use two resealable bags so there’s room to shake the cereal mixture in the confectioners’ sugar.
8. Once it’s all coated with powdered sugar, turn the puppy chow mix out onto a baking sheet covered with wax paper or parchment paper to set.

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Puppy Chow (Muddy Buddies) Recipe

This classic puppy chow (AKA Muddy Buddies) is a crunchy, chocolatey mix of Chex cereal coated in peanut butter, melted chocolate, and powdered sugar. Sweet, addicting, and easy to make, it’s the perfect no-bake treat. Great for snacking, parties, or gifting!

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Setting time 20 minutes minutes

Total Time 30 minutes minutes

Servings 18 servings

Calories 261kcal

Author Dorothy Kern

Cost $5

Ingredients

• 9 cups Chex cereal
• 1 cup chocolate chips
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 ½ cups (170g) powdered sugar

Instructions

• Measure out cereal and add to a very large bowl. Add powdered sugar to a gallon size bag or large container. Line a large cookie sheet with parchment paper.
• Microwave instructions: Add chocolate chips and peanut butter to a microwave safe bowl. Heat for 1 minute; stir. Continue heating in 30 second increments, stirring between each, until melted and smooth. Stir in vanilla. Pour chocolate mixture over cereal and stir to coat.
• Stovetop instructions: Add chocolate chips and peanut butter to a large pot and place over medium-low heat. Stir constantly until melted and smooth then remove from heat and stir in vanilla; add cereal and stir to coat.
• Carefully transfer cereal mixture to the bag of powdered sugar. Seal and shake to coat.
• Turn the cereal out onto the cookie sheet and let sit to harden.
• Store in an airtight container for several days.

Video

Notes

It might be easier to split the powdered sugar into 2 gallon-size bags and divide the cereal mixture in half. I find it hard to fit all the cereal mixture into one bag and have it still be able to easily shake to coat.

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 45g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 230mg | Potassium: 176mg | Fiber: 5g | Sugar: 20g | Vitamin A: 352IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 10mg

Step-by-Step Photos

Favorite Chex Mix Recipes

Holidays

Homemade Chex Mix Recipe

Snacks

Caramel Chex Mix

Holidays

Valentine Chex Mix

Snacks

Peanut Butter Pretzel Muddy Buddies

Valentine Chex Mix is an easy snack mix recipe – no bake and only 6 ingredients! It takes just minutes to make and is super festive for Valentine’s Day. I call it Cupid Crunch and it’s the perfect treat for a Valentine’s Day party.

I love snack mix, and I love love, so Valentine’s Day Snack Mix is the perfect treat for me! In all honesty, skip giving me chocolate, I want Chex Mix. Salty and sweet and crunchy, this Cupid Crunch version of my Bunny Bait recipe has white chocolate coated cereal, pretzels, and nuts all topped with Valentine candy. It’s the perfect sweet treat!

Expert Tips

• Use your favorite candy for this! Any flavor M&Ms or even other little candies would be perfect.
• For extra decoration, drizzle the top with more melted chocolate.

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Valentine Chex Mix (Snack Mix) Recipe

Make Cupid Crunch! This Valentine Chex Mix uses white chocolate, cereal, and conversation hearts to make the cutest and most delicious snack mix recipe.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Calories 295kcal

Author Dorothy Kern

Cost $5

Ingredients

• 3 cups Rice Chex
• 3 cups cheerios
• 2 cups pretzel sticks or twists
• 1 cup peanuts or almonds
• 16 ounces vanilla candy melts (or almond bark)
• 1 (10 ounce) bag Conversation Hearts or M&Ms (or both)

Instructions

• Line a cookie sheet with parchment paper.
• Add Chex, Cheerios, Pretzels, and nuts to a large bowl.
  3 cups Rice Chex, 3 cups cheerios, 2 cups pretzel sticks or twists, 1 cup peanuts or almonds
• Add candy melts to a microwave safe bowl and heat on 50% power for 1 minute. Stir, then continue heating on 50% power in 30 second increments, stirring between each, until melted and smooth.
  16 ounces vanilla candy melts
• Pour chocolate over cereal mix and toss to coat. Spread on cookie sheet and allow to harden.
• Break apart the pieces and toss with conversation hearts and/or M&Ms.
  1 (10 ounce) bag Conversation Hearts
• Store in an airtight container for several days at room temperature. I don't recommend freezing.

Video

Notes

• You can use milk or dark chocolate in place of white, if you prefer.
• The best tasting melting wafers are Ghirardelli, sold in the baking aisle.

Nutrition

Serving: 1serving | Calories: 295kcal | Carbohydrates: 39g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Sodium: 153mg | Potassium: 233mg | Fiber: 3g | Sugar: 13g | Vitamin A: 358IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 6mg

Favorite Valentine's Day Treats

Cookies

Valentine Cookies

Candy

Valentine Oreo Bark

valentine's day

Valentine’s Day Frosting Board

Brownies & Bars

Easy Valentine Blondies

Chocolate Dipped Pretzels are a fast and easy dessert. They’re so fun and great for giving, quick snacks, or dessert tables. Chocolate with pretzel rods and nuts or sprinkles for topping – the salty sweet combination is fabulous – everyone loves these from kids to adults.

Expert Tips

• I think that these make a great gift idea! Once you dip pretzels into the melted chocolate, put them on wax paper to firm up, and then add them to a cute food gift box! 
• How to store dipped pretzels: As long as you store these pretzels in an airtight container, you can store them for up to 2 weeks in the refrigerator!
• Can you freeze dipped pretzels? I don’t recommend freezing them because they’re really simple and quick to make. As long as you have about 15 minutes of time, you can make them fresh. They might not thaw very well either, the pretzels will get soggy.
• Use any toppings – not just nuts. You can sprinkle these with sprinkles or mini chocolate chips or candy!

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Chocolate Dipped Pretzels Recipe

These Dark Chocolate Almond Dipped Pretzels are so easy to make! This recipe has only 3 ingredients and is perfect for snacking, parties, or gifts!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 12 Pretzel Rods

Calories 145kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 cup (270g) chocolate chips (any flavor – see note about using almond bark)
• 1 teaspoon vegetable oil
• ½ cup chopped nuts (any kind)
• 12 Pretzel Rods

Instructions

• Line a cookie sheet with wax paper. Place chopped nuts in a bowl and gather pretzel rods.
• Stir chocolate chips and oil in a microwave safe bowl. (I like to use Dixie paper bowls for this because it’s easy clean up.) Heat on high power in 30 second increments, stirring between each, until chocolate is melted and smooth.
• Dip each pretzel rod in the chocolate as for as you can in the bowl you’re using. If you want the chocolate to come further up the rod than the bowl allows, use as spoon to paint it up the rod. Tap off the excess chocolate, then place the rod on the prepared cookie sheet. Sprinkle with chopped almonds. Repeat until chocolate is gone. Chill to set.
• Store in an airtight container in the refrigerator for up to 2 weeks.

Video

Notes

• To use almond bark or candy melts – use about 10 ounces and omit the oil. Melt according to package directions.
• Swap the nuts out for sprinkles or any other toppings you like!

Nutrition

Serving: 1pretzel rod | Calories: 145kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Sodium: 98mg | Fiber: 2g | Sugar: 4g

Easy Chocolate Dipped Pretzels are a great snack or dessert – or a great gift for the holidays! Sprinkle them with nuts or candy or sprinkles – the perfect recipe!

Favorite Pretzel Recipes

Recipes

Easy Soft Pretzel Bites

No Bake

Strawberry Pretzel Salad Dip

Candy

Chocolate Dipped Pretzels

Snacks

Cinnamon Sugar Snack Mix

These Soft Pretzel Bites have the best pretzel flavor with that golden brown outside and chewy soft texture. Homemade soft pretzels are really easy to make from scratch – and these little bites are so easy to eat!

Homemade Soft Pretzel Bites

I absolutely love the taste of these mall-style pretzels. You no longer need to drive to get them because you can make them right at home! Pretzels seem complicated, but this recipe is the easiest one you’ll find. I love making these as an appetizer for sporting events, or to just snack on during the day. Never leave the house for pretzel bites again once you try this recipe!

Ingredients Needed

• Flour: I use all-purpose flour. You’ll need it in the pretzels, and to aid with kneading the dough.
• Baking Soda: Added into the water to make a baking soda bath that will give these pretzels the classic taste.
• Boiling Water: Used to boil the pretzel bite dough into the delicious bites.
• Yeast: Using instant yeast makes this recipe super easy!
• Butter: I use unsalted butter because the salt in the recipe is enough.
• Sugar: Just a little bit of sugar is the perfect amount to sweeten up these bites.
• Salt: Salt will go into the recipe, but coarse sea salt will go on top!

How to make Soft Pretzel Bites

1. Place 2 cups (248g) flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk to combine.

2. Place water and butter in a microwave safe measuring cup. Heat in 30 second increments on high power until it reaches 120-130°F (the butter may not totally melt).

3. Add warm water to the yeast mixture and run the mixer on low to combine. Add additional 2 cups (248g) flour and run the mixer until dough starts to come together, then switch to the dough hook and run the mixer on medium-low speed

4. The dough should come together in a ball in the center of the mixer, after about 2-4 minutes. It will be slightly sticky and may leave traces on the sides of the bowl.

5. Lightly flour a work surface and add the dough from the bowl. Sprinkle the top with a bit of flour and knead the dough a few times, up to 2 minutes, adding more flour as needed so it doesn’t stick to the board, until the dough comes together in a cohesive ball.

6. Roll each piece of dough into a long rope that is approximately 14-inches long.

7. To create the pretzel bites, cut the rope in half, then cut each piece in half, etc. until you have 1-inch bites (you can also make them larger, if you wish).

8. Place bites on prepared cookie sheets.

9. Make baking soda bath and make sure the water is boiling over medium-high heat and place 6-8 pretzel bites in the water at a time (depending on size of your pot; you don’t want to crowd them). Boil no longer than 20 seconds each and remove with a slotted spoon, draining excess water, and place back on cookie sheet. Sprinkle with coarse salt. Repeat until all pretzels have been boiled. Once boiled, place on baking sheet and bake until dark golden brown.

Expert Tips

• Read the entire recipe before starting for success.
• This recipe is written for Instant Yeast – so make sure to use the correct kind.
• There are so many different ways to serve these bites. I typically choose to serve them with a dip of some sort. Wether it is ranch, cheese sauce, or honey mustard, the choices are all delicious!

Storing

• Store cooled pretzel bites in an airtight container at room temperature. They might weep a little over time.
• You can freeze baked pretzel bites in an airtight container.
• Dough can be made and refrigerated for up to 24 hours or frozen for up to a month (thaw before making pretzels).
• Reheat pretzel bites in the air fryer!

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Soft Pretzel Bites Recipe

These soft pretzel bites are so easily made and they have a delicious flavor. Never be scared to make pretzel bites again with this simple recipe.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 84 pretzels

Calories 44kcal

Author Dorothy Kern

Cost $10

Ingredients

• 4 cups (492g) all-purpose flour(you'll start with 2 cups and add more when mixing)
• 1 envelope Instant Yeast (2¼ teaspoons)
• 1 tablespoon (13g) granulated sugar
• 1 ½ teaspoons salt
• 1 ⅓ cups (316ml) water
• 2 tablespoons (28g) unsalted butter, softened
• 10 cups water
• ¾ cup baking soda
• Sea Salt or Coarse Salt for topping

Instructions

• Place 2 cups (248g) flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk to combine.
• Place water and butter in a microwave safe measuring cup. Heat in 30 second increments on high power until it reaches 120-130°F (the butter may not totally melt).
• Add warm water to the yeast mixture and run the mixer on low to combine. Add additional 2 cups (248g) flour and run the mixer until dough starts to come together, then switch to the dough hook and run the mixer on medium-low speed until the dough comes together in a ball in the center of the mixer, about 2-4 minutes. It will be slightly sticky and may leave traces on the sides of the bowl.
• Lightly flour a work surface and add the dough from the bowl. Sprinkle the top with a bit of flour and knead the dough a few times, up to 2 minutes, adding more flour as needed so it doesn’t stick to the board, until the dough comes together in a cohesive ball. You know your dough is done kneading when it bounces back with 2 fingers when pressed.
• Cover and allow the dough to rest for 10 minutes. Line two baking sheets with parchment paper or silicone baking mats. Preheat oven to 400°F.
• Meanwhile, bring the water and baking soda to a boil in a large pot. Cover and keep it on a high simmer/low boil until you’re ready to boil the pretzels.
• After the dough has rested for 10 minutes, divide the dough into 12 equal pieces (approximately 70g each, but this will vary).
• Roll each piece of dough into a long rope that is approximately 14-inches long.
• To create the pretzel bites, cut the rope in half, then cut each piece in half, etc. until you have 1-inch bites (you can also make them larger, if you wish). Place bites on prepared cookie sheets.
• Make sure the water is boiling and place 6-8 pretzel bites in the water at a time (depending on size of your pot; you don’t want to crowd them). Boil no longer than 20 seconds each and remove with a slotted spoon, draining excess water, and place back on cookie sheet. Sprinkle with coarse salt. Repeat until all pretzels have been boiled.
• Bake pretzels for 8-15 minutes, or until dark golden brown on top. Be sure to check them halfway through baking to see if you need to rotate your pans.
• Cool slightly before eating. Serve warm or room temperature. Store in an airtight container for up to 2 days or freeze for up to one month.

Video

Notes

• If you want, you can skip salting before baking. Enjoy unsalted, or brush with melted butter and top with coarse salt after baking (like they do at the pretzel shop).
• You can also make the dough through the resting step or the twisted step ahead of time, up to 24 hours for refrigeration or one month in the freezer. I don’t recommend boiling then freezing.
• Thaw frozen dough or baked pretzels at room temperature.
• To reheat thawed baked pretzels, heat in the air fryer or microwave.

Nutrition

Serving: 1serving | Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 337mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 9IU | Calcium: 3mg | Iron: 1mg

This Zebra Popcorn is a fun and easy chocolate coated popcorn recipe that you can make at home with only 3 ingredients! It’s a copycat recipe of that expensive popcorn you find at the mall – but made at home anytime you want it.

The classic store-bought Zebra Popcorn is caramel corn that is then coated in stripes of regular and white chocolate. That is how is gets its name – because is looks like a zebra! Since I wanted a fast (and easy!) snack, I prepared this recipe a little differently: I used store bought sweet & salty popcorn so you don’t have to make caramel corn from scratch! The crunch of the kettle corn and sweetness of the chocolate – a bowl of homemade popcorn is a great snack or dessert any day of the week, but especially on movie night.

Ingredients Needed

• Popcorn: Use whatever popcorn you like best – if you can find a big bag of Kettle Corn (any brand) that’s best – but caramel corn works too.
• Candy Melts – While many recipes call for a combination of white chocolate chips and dark chocolate chips, I don’t recommend using them because they’ll melt faster in your hands when eating. Look for candy melts in the baking aisle – Ghirardelli is the best. Traditionally this gourmet popcorn uses two types of melted chocolate: white chocolate and semi-sweet or milk chocolate.

How to make Popcornopolis Zebra Popcorn

1. I like to cover my baking sheet with parchment paper for easy cleanup. Spread your popcorn evenly over the cookie sheet.
2. Melt both kinds of chocolate according to package directions (I like to do this in the microwave). Drizzle a ribbon of each chocolate over the top of the popcorn.
3. Once it sets you can break it up and eat it!

Expert Tips

• Be sure to check the popcorn and remove any unpopped kernels before coating with chocolate.
• I use a sandwich bag to drizzle my chocolate: All you need to do it cut the tip off of a corner of the bag and drizzle!
• Use the kinds of chocolate you like – mix and match your favorites.
• You could even add peanuts or any sort of candy or anything you like along with the popcorn.

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Zebra Popcorn Recipe

Easy DIY Zebra Popcorn has just 3 ingredients and starts with Kettle Corn for an easy treat!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Chill Time 20 minutes minutes

Servings 10 servings

Calories 232kcal

Author Dorothy Kern

Cost $8

Ingredients

• 6 ounces already popped popcorn (see note)
• 5 ounces white chocolate candy melts
• 5 ounces semi-sweet chocolate candy melts

Instructions

• Spread Kettle Corn on a large cookie sheet that's been covered with parchment paper.
• Melt both candy coating according to package directions. Place each in a small sandwich bag.
• Cut the tip off the white chocolate and drizzle all over the popcorn. Repeat with semi-sweet chocolate.
• Chill until set, about 20 minutes. Break up pieces and serve. Store in an airtight container for up to 3 days.

Notes

• You can make your own caramel corn for this if you prefer but starting with pre-popped is so much easier. Use your favorite brand and flavor of popcorn – either caramel corn or kettle corn.
• Be sure to store it in an airtight container.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 49mg | Potassium: 139mg | Fiber: 2g | Sugar: 23g | Vitamin A: 7IU | Calcium: 44mg | Iron: 1mg

Other Popcorn Recipes

Fall

Pumpkin Spice Popcorn

Snacks

Oreo Peanut Butter Popcorn

Snacks

Easy Popcorn Balls Recipe

Snacks

Chocolate Peanut Butter Popcorn

If you love Soft Pretzels then you MUST try this Soft Pretzel Recipe. They have the best pretzel flavor, are soft and chewy, and are easier to make than you think. You’re going to love these!

Ingredients Needed

• Instant Yeast: Using Instant yeast (often called Rapid Rise) is the easiest and fastest way to make these pretzels. Be sure to take note of what kind of yeast you have – active dry yeast requires different steps.
• Granulated Sugar: Just a little bit helps activate the yeast.
• Salt: There is normal table salt in the dough, but you’ll want coarse salt or pretzel salt for topping.
• Baking Soda: Boiling pretzel dough in a baking soda solution is the key to the chewy texture and that signature pretzel taste.

How to make Soft Pretzels (step-by-step instructions)

1. Place water and butter in a microwave safe measuring cup. Heat in 30 second increments on high power until it reaches 120-130°F (the butter may not totally melt).

2. Mix dry ingredients, starting with just 2 cups flour, in a large mixing bowl or the bowl of a stand mixer. Whisk to combine, then add the liquid.

3. Mix until the dough comes together, adding more flour as you go. The dough will come to a ball in the center of the mixer.

4. Knead the dough a few times, up to 2 minutes, on a lightly floured surface, until the dough comes together in a ball and springs back when pressed with 2 fingers. At this point, let the dough rest 10 minutes.

How to Form Soft Pretzels

5. Divide the dough into 12 equal pieces. Roll each into a long rope, at least 14 inches long.

6. Fold the dough into a U shape and cross over 2 ends of the U.

7. Twist the ends of the U.

8. Fold the top twist down and stick to the bottom loop, forming the pretzel shape.

How to Boil and Bake Soft Pretzels

Bring a large pot of water to boil with the baking soda. Boil each pretzel in the water bath for no more than 20 seconds each. Remove with a slotted spoon to a prepared baking sheets (covered with parchment paper or silicone baking mats). Sprinkle with coarse sea salt or kosher salt and bake until golden brown.

Expert Tips

• Don’t crowd the pretzels in the baking soda water. Depending on the size of your pot, only boil 3-4 at a time.
• Don’t boil them longer than 20 seconds or the baking soda taste becomes too much.
• You can omit the salt on top if you don’t like salted pretzels.

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Soft Pretzel Recipe

These homemade pretzels taste just like the ones you would get at the mall! They are soft and fluffy with the perfect pretzel taste.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 12 pretzels

Calories 309kcal

Author Dorothy Kern

Cost $9

Ingredients

• 4 cups (492g) all-purpose flour (you'll start with 2 cups and add more when mixing)
• 1 envelope 2 ¼ teaspoons Instant Yeast
• 1 tablespoon (13g) granulated sugar
• 1 ½ teaspoons salt
• 1 ⅓ cups (316ml) water
• 2 tablespoons (28g) unsalted butter, softened
• 10 cups water
• ¾ cup baking soda
• Sea Salt or Coarse Salt for topping

Instructions

• Place 2 cups (248g) flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk to combine.
• Place water and butter in a microwave safe measuring cup. Heat in 30 second increments on high power until it reaches 120-130°F (the butter may not totally melt).
• Add warm water to the yeast mixture and run the mixer on low to combine.
• Add additional 2 cups (248g) flour and run the mixer until dough starts to come together, then switch to the dough hook and run the mixer on medium- low speed until the dough comes together in a ball in the center of the mixer, about 2-4 minutes. It will be slightly sticky and may leave traces on the sides of the bowl.
• Lightly flour a work surface and add the dough from the bowl. Sprinkle the top with a bit of flour and knead the dough a few times, up to 2 minutes, adding more flour as needed so it doesn’t stick to the board, until the dough comes together in a cohesive ball. You know your dough is done kneading when it bounces back with 2 fingers when pressed.
• Cover and allow the dough to rest for 10 minutes. Line two baking sheets with parchment paper or silicone baking mats. Preheat oven to 400°F.
• Meanwhile, bring the water and baking soda to a boil in a large pot. Cover and keep it on a high simmer/low boil until you’re ready to boil the pretzels.
• After the dough has rested for 10 minutes, divide the dough into 12 equal pieces (approximately 70g each, but this will vary).Roll each piece of dough into a long rope that is at least 14-inches long (can be longer if you wish).
• To create the pretzel shape: fold the rope into a U shape. Twist the two ends of the U and fold them back down to meet the bottom of the U. Repeat with remaining dough. Place each on prepared cookie sheets.
• Make sure the water is boiling and place 3-4 pretzels in the water at a time (depending on size of your pot; you don’t want to crowd them). Boil no longer than 20 seconds each and remove with a slotted spoon, draining excess water, and place back on cookie sheet. Sprinkle with coarse salt. Repeat until all pretzels have been boiled.
• Bake pretzels for 10-15 minutes, or until dark golden brown on top. Be sure to check them halfway through baking to see if you need to rotate your pans.
• Cool slightly before eating. Serve warm or room temperature. Store in an airtight container for up to 2 days or freeze for up to one month.

Video

[adthrive-in-post-video-player video-id=”WC9Rpsok” upload-date=”2024-08-06T17:31:06.000Z” name=”Soft Pretzels – HL – Edit 1.mp4″ description=”If you love Soft Pretzels then you MUST try this Soft Pretzel Recipe. They have the best pretzel flavor, are soft and chewy, and are easier to make than you think. You’re going to love these! ” player-type=”default” override-embed=”default”]

Notes

• If you want, you can skip salting before baking. Enjoy unsalted, or brush
  with melted butter and top with coarse salt after baking (like they do at
  the pretzel shop).
•  You can also make the dough through the resting step or the twisted
  step ahead of time, up to 24 hours in the refrigerator or one month in the
  freezer. I don’t recommend boiling then freezing.
• Thaw frozen dough or baked pretzels at room temperature.
• To reheat thawed baked pretzels, heat in the air fryer or microwave.

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 61g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 2356mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Vitamin A: 62IU | Calcium: 19mg | Iron: 4mg

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These Mickey Mouse Rice Krispie Treats are the perfect recipe to make for any Disney lover! Not only are they cute, but they are so delicious: a classic Rice Krispie Treat with yummy chocolate and mini M&Ms on top shaped like Mickey Mouse!

Ingredients & Variations

• Mini Marshmallows: You can swap an equal amount of regular size if needed.
• Rice Krispie Treats Cereal: My recipe uses 9 cups of Rice Krispie cereal. You can use any brand of crisp rice cereal.
• Mini M&Ms: These are the perfect topping!
• Butter: Unsalted is best for this recipe but salted may be substituted.
• Candy Melts: I used chocolate melts, but you can also use chocolate chips or white candy melts.
• Extras: Instead of the mini M&M candies, you can use anything you like. Disneyland often has ones coated with colored sugars or sprinkles too!

How to make Mickey Treats

• Line two 9-inch baking pans with foil or parchment paper and spray with nonstick cooking spray. Melt the butter over medium low heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture and press into pans. Tip: spray wax paper with nonstick cooking spray so you can press the treat mixture without it sticking to your hands.
• Let set until firm. Remove the pressed mixture from pan using foil and remove foil from the bottoms. Use a mickey mouse shaped cookie cutter to cut shapes.
• Melt chocolate according to package directions (I like using a paper bowl and melting on 50% power in 30 second increments, stirring after each). Dip each treat in the chocolate and then cover with mini M&Ms, press to adhere. Place on a wax paper lined cookie sheet. Let harden. If you want you can drizzle them with additional chocolate.

Expert Tips

• It is important to remember to get fresh marshmallows because stale ones will not melt the same.
• To make them in the microwave, heat butter and marshmallows in a microwave safe bowl for 2 minutes. Stir, then continue heating approx. 1 more minute or until melted.
• I don’t add popsicle sticks to my treats, but you can if you want. I just find it easier to make them without – and easier is my jam. You can even make Minnie Mouse Rice Krispies treats by adding a candy bow or using white and red candy melts!
• You can use any flavor Rice Krispie treat for the base of this recipe – my peanut butter Rice Krispie treats would be perfect!

Storage

Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Print

Disney Mickey Mouse Rice Krispie Treats Recipe

These Rice Krispie Treats are the best homemade treats you will make! They are Mickey Mouse themed and have a delicious chocolate and M&M topping!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 14 servings

Calories 806kcal

Author Dorothy Kern

Cost $8

Ingredients

• 9 cups (237g) Rice Krispies Cereal
• 20 ounces (566g) mini marshmallows, divided
• 8 tablespoons (113g) unsalted butter
• 1 teaspoon (15ml) vanilla extract
• 8 ounces chocolate candy melts
• 1 16.9 ounce (family size) bag Mini M&Ms

Instructions

• Line two 9-inch pans with foil or parchment and spray with nonstick cooking spray.
• Measure out cereal and place in a large bowl.
• Melt the butter over medium heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Pour into prepared pans. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm. Remove from pan using foil and remove foil from the bottoms. Use a mickey mouse shaped cookie cutter to cut shapes.
• Melt chocolate according to package directions (I like using a paper bowl and melting on 50% power in 30 second increments, stirring after each). Dip each treat in the chocolate and then cover with mini M&Ms, press to adhere. Place on a wax paper lined cookie sheet. Let harden.
• Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Video

Notes

• Use any flavor Rice Krispies cereal.
• You can use any size marshmallows, just make sure you’re only using 15
  ounces in the actual mixture – you’ll want mini ones to mix in or you’ll have to
  slice large ones to fold in at the end.
• Only use FRESH marshmallows and not-stale cereal for best results.
• You can use any color candy melts, chocolate chips, or white chocolate for different designs, but I recommend Ghirardelli candy melts.
• You may have some M&Ms left over. My recipe made 14 but it will depend on the size of your cookie cutter.

Nutrition

Serving: 1serving | Calories: 806kcal | Carbohydrates: 167g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 842mg | Potassium: 195mg | Fiber: 1g | Sugar: 43g | Vitamin A: 10328IU | Vitamin C: 96mg | Calcium: 11mg | Iron: 46mg

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Lucky Charms Rice Krispie Treats are like a classic Rice Krispie treat with Lucky Charms cereal! These are an easy, gooey, crunchy no-bake treat perfect for Lucky Charms lovers or for St. Patrick’s Day!

Lucky Charm Marshmallow Treats (AKA cereal bars) are some of my favorites to make because I’m obsessed with the cereal. A box of Lucky Charms hates to see me coming. Rice Krispie Treats are a classic, but they can be made with just about any cereal, like my favorite marshmallow filled one!

These treats are perfect for kids and adults for any time of the year, but especially during the St. Patties Day season! They’re easy to make, no bake, with a gooey crunchy texture – you’re going to love them!

Ingredient Notes

• Marshmallows: You can use mini marshmallows (a 10 oz bag) or regular size (a 12 ounce bag).
• Lucky Charms Cereal: Those lucky charms marshmallows get me every time.
• Vanilla: I love using pure vanilla extract
• Butter: You can use unsalted or salted butter. It’s helpful if it’s room temperature, but not required.

How to make Lucky Charm Rice Crispy Treats

1. I like to cook my melted butter and marshmallows in a large pot over medium-low heat, stirring until they’re melted. You can also do this in the microwave but be sure to stir every 30 seconds or so.
2. Measure out your cereal before you start so it’s ready to add to the hot marshmallow mixture. Also be sure to grease your baking dish (or line with foil and spray with nonstick cooking spray).
3. Press the lucky charms treats into the prepared pan and allow to cool. I like to press them down with a spatula.

Expert Tips

• You can use mini marshmallows if that is what you have on hand. Check out the recipe notes to see how much you will need.
• Spray wax paper or parchment paper with nonstick cooking spray so you can press without it sticking to your hands.

Print

Lucky Charms Marshmallow Treats Recipe

These Rice Krispie Treats are like the classic treat, but made with lucky charms. Make these marshmallow Krispie treats for St. Patricks Day and you will not be disappointed!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Setting Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 585kcal

Author Dorothy Kern

Cost $8

Ingredients

• 6 cups (246g) Lucky Charms cereal
• 12 ounces (340g) marshmallows
• 5 tablespoons (71g) unsalted butter
• 1 teaspoon vanilla extract

Instructions

• Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
• Melt the butter in a large pot over medium low heat. Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Pour into pan. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days.

Video

Notes

• Regular size marshmallows come in 12 ounce bags. Mini marshmallows come in 10 ounce bags.
• You can use 1 (10 ounce) bag of mini marshmallows in place of the 12-ounce bag of normal sized ones without altering the outcome.

Nutrition

Serving: 1serving | Calories: 585kcal | Carbohydrates: 119g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 790mg | Potassium: 266mg | Fiber: 6g | Sugar: 59g | Vitamin A: 3493IU | Vitamin C: 31mg | Calcium: 516mg | Iron: 26mg

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These Apple Nachos are one of the easiest fall recipes out there. They are perfect for using up any leftover apples from apple picking. If you ever need a simple ready to go snack–this is for you!

Expert Tips

• Core the apples before slicing to give the best results. 
• Theme this recipe for any event or holiday for putting the apples in a fun shape, as opposed to just laying them out. 
• Sprinkles would be a fun way to dress these up too.

Can you make Apple Nachos ahead?

I don’t recommend making these ahead of time. They don’t store well either. Apples brown as soon as you cut them so it’s best just to make and assemble and eat immediately.

Print

Caramel Apple Nachos Recipe

An easy snack or dessert, these caramel apple nachos are infused with hazelnut flavor using coffee creamer!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Calories 168kcal

Author Dorothy Kern

Cost $5

Ingredients

• 3 apples your favorite, cored and sliced into wedges
• 2 tablespoons caramel sauce
• 2 tablespoons chocolate sauce
• Chopped hazelnuts, nuts and/or mini chocolate chips for garnish

Instructions

• Core apples and slice into wedges. Arrange on cutting board.
• Drizzle with caramel and chocolate sauces. Sprinkle with nuts. Serve immediately.

Video

[adthrive-in-post-video-player video-id=”DWrobLUG” upload-date=”2023-11-14T22:38:06.000Z” name=”Apple Nachos” description=”The easiest fall snack – Caramel Apple Nachos with your favorite toppings – make these as a nacho bar – the kids love it.” player-type=”default” override-embed=”default”]

Notes

• You can use any toppings you like – shredded coconut, mini chocolate chips, chopped candy, other fruit, sprinkles – use what you like.

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 41g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 91mg | Potassium: 240mg | Fiber: 5g | Sugar: 31g | Vitamin A: 111IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 0.4mg

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