1/2 cup popcorn kernels - popped
1 1/2 cup pretzel pieces, broken into large pieces
about 2 cups white chocolate melting wafers
1 bag Easter m&m's
First pop your popcorn - it's better to use a popcorn without oils, butter or salt. I popped my popcorn in Paperchef parchment paper cooking bags. It was seriously so easy, I just put 1/4 cup popcorn at a time into the bag, folded over the top and used the "popcorn" setting on my microwave. It popped up nice and fluffy with no oils at all. I think you could also use another type of microwave popcorn.
Get a large cookie sheet ready by lining it with parchment paper. Break up the pretzels and toss them into the popcorn. Melt the chocolate wafers in the microwave. Give them 30 second intervals, stirring in between, until smoothly melted. Pour the chocolate over the popcorn & pretzels and stir together. Don't spend too much time stirring, because you want the sprinkles to stick to the chocolate before it cools. Turn the mix out onto a parchment paper lined baking sheet and add the sprinkles, then the m&m's.
Recipe adapted from: Bake at 350. Thank you Pinterest!