Normally for the holiday’s I make chocolate covered popcorn. This is popcorn that is mixed with pretzels, peanuts, and M&M’s (I try and find the seasonal bags), and all of it is coated in white chocolate and drizzled with milk (or dark) chocolate. It is so good!
However, for St. Patrick’sDay, I did something a little different. How about some Leprechaun Crunch? It’s just as good as the popcorn, and it’s easy to add in whatever you prefer!
This starts with mint cookies. I used a box of Andes Creme’ de Menthe cookies, but you could use Thin Mints (if you bought extra during Girl Scout cookie season!) or Grasshopper cookies (made by Keebler). I added chopped up Andes mints, pretzel pieces, and green M&M’s (I just used regular milk chocolate M&M’s, but you could use whatever flavor M&M’s you want, as long as it’s green!). All of this is covered in dark chocolate and drizzled with white chocolate. A few shamrock sprinkles for good measure, and you have a fun St. Patrick’s Day candy!
1 box Andes Creme’ de Menthe cookies, roughly chopped
2 cups mini pretzels, lightly broken
15 Andes mint candies, finely chopped
1 cup green M&M’s
1 pound dark melting chocolate
1/4 pound white melting chocolate
Shamrock sprinkles (optional)
Line a 10 1/2 x 15 1/2 inch pan with wax paper. Place the cookies, pretzels, mint candies, and M&M’s on the wax paper. Spread everything out so it is an even layer. Melt the dark chocolate according to your favorite method, then pour it evenly over everything. Melt the white chocolate and drizzle that over the dark chocolate. Sprinkle on the shamrock sprinkles (if using). Refrigerate for 15-20 minutes, or until the chocolate has set. Remove the pan from the refrigerator and break the candy into pieces. Enjoy!
Made with love, not calories!