Ingredients

Nonstick cooking spray
1 bag (93 g) lightly salted, unbuttered microwave popcorn (about 8 cups/2L popped)
1 cup (250 mL) mini pretzel twists
12 oz (350 g) vanilla- or chocolate- flavored almond bark or candy melts (see cook's tip)

Variation	Mix-Ins
Choco-Peanut Butter	1 cup (250 mL) lightly salted, dry roasted peanuts 1 cup (250 mL) peanut butter morsels
Chocolate Chunk Cookie	8 chocolate chunk cookies, coarsely crushed 1 cup (250 mL) semi-sweet chocolate morsels
Granola Candy	1 cup (250 mL) granola cereal 1 cup (250 mL) raisins ½ cup (125 mL) candy coated chocolate pieces
Cranberry Pistachio*	1 cup (250 mL) salted, roasted shelled pistachios 1 cup (250 mL) dried cranberries 1 tsp (5 mL) Korintje Cinnamon

Directions

Choose a variation. Spray bottom of Large Sheet Pan with nonstick cooking spray. Pop popcorn according to package directions.
Place popcorn in large Stainless Steel Mixing Bowl, being careful not to add unpopped kernels. Place pretzels in small resealable plastic bag; seal. Using hands, break up into smaller pieces and add to mixing bowl.
Place almond bark in large Silicone Prep Bowl. Microwave, uncovered, on HIGH 1½ minutes; stir. Continue microwaving 1–1½ minutes, stirring every 30 seconds until melted and smooth. (*If preparing Cranberry Pistachio Variation, stir cinnamon into melted bark).
Pour melted bark over popcorn mixture. Mix gently with Small Mix ‘N Scraper® until evenly coated. Add remaining mix-ins and mix gently.
Pour popcorn mixture onto pan, spreading evenly. Refrigerate, uncovered, 5–10 minutes or until set. Break into pieces and serve. Store at room temperature in airtight container for up to 5 days.