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Vanilla Crunch


  • 1 quart popped corn
  • 2 cups very small bow-knot pretzels
  • 1 cup peanuts
  • 12 ounces vanilla bark or white chocolate, chopped fine*

* One 12 ounce bag semisweet chocolate chips may be substituted.


  1. In a large bowl, combine popcorn, pretzels and peanuts.
  2. Place bark in a 1-quart glass measuring cup. Microwave on HIGH for 1 minute; stir.
  3. Continue to cook on HIGH for another minute; stir again.
  4. Cook on HIGH for an additional 15 seconds and pour over popcorn mixture. Stir to coat evenly.
  5. Spread mixture on a large baking sheet lined with aluminum foil.
  6. Place in refrigerator for 15 to 20 minutes, until chilled and chocolate is set.
  7. Break into small clusters.
  8. Store in an airtight container for up to 1 week.

Makes about 2 quarts.

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