Easter Popcorn Pretzel Slice
Every Easter, I like to have at least one “no-fuss” treat on the table. Something I can throw together quickly without turning the kitchen upside down. This Easter popcorn pretzel slice has become one of those go-to recipes.
It’s the kind of thing you make “just for fun”… and then suddenly everyone is hovering around the plate picking up pieces and before you know it, you are left with popcorn crumbs. 🤭
This easy, no-bake treat comes together in minutes but disappears even faster. With crunchy popcorn, salty pretzels and smooth melted chocolate, it’s the perfect sweet and salty combo for Easter entertaining.
If you’re looking for more easy Easter ideas, don’t forget to check out my Easter treats collection. Full of simple, family-friendly recipes that take the stress out of holiday baking. This one is especially perfect when you need something quick, budget-friendly and completely kid-approved.
Easter Popcorn Pretzel Slice
A quick and easy no-bake Easter treat made with popcorn, pretzels and chocolate. Sweet, salty and perfect for sharing.
Ingredients
- 1 large bag popcorn
- OR
- ¼ cup popcorn kernels
- 2 tbsp oil (for popping)
- ½ tsp salt (or to taste)
- 2 small bags pretzels, roughly broken
- 1 bag milk chocolate melts
- 1-2 tsp coconut oil
- Speckled M&M’s Easter eggs
Instructions
- Line a 33 x 24cm baking tray with baking paper.
- Place a large saucepan over medium heat and add enough oil to coat the base.
- Add 3 popcorn kernels and cover with a lid. Once they pop, the oil is ready.
- Remove the test kernels, then add the rest of the popcorn. Sprinkle with salt and gently shake to coat in oil.
- Cover with a lid. Shake occasionally to prevent burning.
- When the popping slows to a few seconds between pops, remove from heat and let sit for 30 seconds.
- Spread the popcorn (store-bought or homemade) evenly over the prepared tray. Add the broken pretzels.
- Melt the chocolate melts with the coconut oil until smooth.
- Drizzle the melted chocolate over the popcorn and pretzels.
- Sprinkle over the speckled Easter eggs. Tap tray on the bench lightly.
- Place in the fridge for 1 hour, or until set.
- Break into chunks and serve.
Notes
Top Tips:
- Use fresh popcorn: Freshly popped or newly opened popcorn gives the best crunch.
- Let popcorn cool: If making your own, allow it to cool before assembling so it stays crisp.
- Don’t overheat chocolate: Melt gently to keep it smooth and glossy. In a microwave, melt for 1 minute on medium heat, stir. Then continue 30 second intervals until just melted.
- Press lightly: Gently press the mixture so it holds together once set. Gently tap and shake the tray on the bench to ensure even chocolate distribution to the bottom layers.
- Work quickly: Add toppings before the chocolate sets so everything sticks.
Nutrition Facts
Calories
84Fat
3 gSat. Fat
1 gCarbs
13 gFiber
2 gNet carbs
11 gSugar
0 gProtein
2 gSodium
76 mgCholesterol
0 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
