Spring entertaining is one of the best parts of the season. As the weather warms up and Easter approaches, it is the perfect time to gather friends and family around the table for light bites, colorful treats and simple recipes that celebrate the season. This Easy Easter Popcorn Snack Mix is the perfect addition to your spring table. It is festive, colorful and easy to make ahead, making it ideal for Easter brunch or for filling little treat bowls for guests to enjoy throughout the day.

If you are planning your Easter menu, another delicious recipe that pairs perfectly with this sweet snack mix is The Best Ever Deviled Eggs. This classic appetizer is made with simple ingredients that create the perfect balance of creamy and tangy flavors. Deviled eggs are always a favorite and make a beautiful traditional addition to your Easter table alongside this fun and festive popcorn mix.

Ingredient Notes

Popcorn
Freshly popped popcorn creates the light and crunchy base of this snack mix. Air-popped popcorn works great as well but stay away from heavily buttered popcorn.

Pretzels
Mini pretzel twists add the perfect salty balance to the sweet ingredients. Their crunch also gives the mix a great texture. If you can find seasonal shaped pretzels, that works great as well!

White Chocolate Melting Wafers
Melting wafers are ideal because they melt smoothly and harden quickly, coating the popcorn and pretzels in a sweet white chocolate flavor.

Pastel M&M's
These colorful chocolate candies add sweetness and a fun pop of color throughout the mix.

Mini Cadbury Eggs
Mini cadbury eggs brings that classic Easter flavor and a perfect crunch to snack mix.

Pastel Sprinkles
A handful of pastel sprinkles finish the mix with festive color and a little extra sweetness.

How To Make Easy Easter Popcorn Snack Mix

Step 1: Prepare the Base
Place the popped popcorn and pretzels in a large mixing bowl. Gently toss to combine.

Step 2: Melt the Chocolate
In a microwave safe bowl, melt the white chocolate melting wafter in 30 second increments, stirring in between, until smooth and fully melted.

Step 3: Coat and Mix
Pour the melted white chocolate over the popcorn and pretzels. Gently stir until everything is evenly coated.

Step 4: Add the Candy
Add the m&m and Cadbury eggs into the coated popcorn and gently toss until candy is mixed throughout.

Step 5: Spread and Let it Set
Spread the mixture onto a parchment lined baking sheet and sprinkle with the pastel sprinkles over the top so they stick to the melted chocolate. Allow the snack mix to set at room temperature for 10-15 minutes or until chocolate is fully dry.

Step 6: Serve
Once the chocolate has hardened pour into a serving bowl or divide up into cute packaging to gift.

This Easy Easter Popcorn Snack Mix is perfect for filling easter baskets, serving at a spring gathering or packaging in little treat bags for friends and neighbors. It is festive, colorful and guaranteed to disappear quickly!

More Easter Recipes You Will Love

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Easy Easter Popcorn Snack Mix

If you are looking for a festive, sweet and salty treat to celebrate spring, the Easy Easter Popcorn Snack Mix is the perfect recipe. It is colorful, crunchy and comes together in just minutes, making it ideal for Easter baskets, spring parties or an afternoon snack for the kids. Light, buttery popcorn mixed with salty pretzels, coated in creamy white chocolate and finished with pastel candies and sprinkles for the ultimate holiday treat.

Course Desserts, Snack

Prep Time 5 minutes minutes

Dry Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 people

Calories 723kcal

Author Kristen Massad

Ingredients

• 4 Cups Popped Popcorn
• 2 Cups Pretzels Optional: Easter Pretzels
• 1 Cup White Chocolate Melting Wafers
• 1 Cups Pastel M&M and Mini Cadbury Eggs Mixed
• ¼ Cup Pastel Sprinkles

Instructions

• Place the popped popcorn and pretzels in a large mixing bowl. Gently toss to combine.
• In a microwave safe bowl, melt the white chocolate melting wafer in 30 second increments, stirring in between, until smooth and fully melted.
• Pour the melted chocolate over the popcorn and pretzels and gently stir until everything is evenly coated.
• Add the m&m and cadbury eggs and gently stir until evenly mixed throughout.
• Spread the mixture onto the parchment lined baking sheet and immediately sprinkle the pastel sprinkles over the top so that they stick to the melted chocolate.
• Allow the snack mix to sit at room temperature for 10-15 minutes or until the chocolate is fully set.
• Once the chocolate is set, pour the mixture into a serving bowl or package into cute bags or boxes for gifting.
• Store in an airtight container or ziplock bag if you are not enjoying the snack mix the same day.

Nutrition

Serving: 1Serving | Calories: 723kcal | Carbohydrates: 121g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 301mg | Potassium: 334mg | Fiber: 12g | Sugar: 43g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 4mg

Oatmeal Chocolate Chip Bars are a delicious fuss-free dessert that you can whip up in no time. The chewy texture, rich flavor and ease of preparation make them a go-to recipe for any occasion. These have become a staple in our kitchen and our whole family enjoys them all week long.

Why You Will Love Oatmeal Chocolate Chip Bars

Easy to Make- No need to scoop individual cookies! Just mix in one bow and spread on a baking sheet!

Chewy and Soft- The oats add texture while the melted butter and brown sugar keep these bars super soft and delicious!

Customizable- Add nuts, dried fruit, or even peanut butter chips for a flavor twist!

Great for All Occasions- Perfect for a lunch box, dessert table or a weekend baking project with kids. These will stay on your counter in an airtight container for 5-6 days so you can enjoy them all week long.

Ingredients Notes

Old-Fashioned Oats-The star of the recipe. The oats adds a wonderful chewy texture to this bar. If you choose to use quick oats, the texture will be much softer and less structure to the bar.

All Purpose Flour- Combined with the oats, the flour will keep these bars together.

Sugar- Light brown sugar and granulated sugar are mixed into this recipe. The light brown sugar provides a caramel like sweetness and a chewy texture, while the granulated sugar adds more sweetness and provides structure for the bars.

Baking Soda-Gives the bar a slight lift and prevents them from being too dense. Do not replace this with baking powder.

Cinnamon- Adding a hint of warmth and flavor, cinnamon is a great addition to this bar.

Butter- Melted butter will keep these delicious bars super soft and add a rich flavor. Unsalted butter is the best so you can control the salt amount.

Eggs- The two eggs will bind all the ingredients together.

Chocolate Chips-Semi-sweet or milk chocolate chips are best!

Step-by-Step Instructions

Preheat the Oven-Set your oven to 350 degrees F and grease and line a 9x13 baking pan with parchment paper.

Mix Dry Ingredients- In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, baking soda, salt and cinnamon; mix until combined.

Add the Wet Ingredients- Add the egg, melted butter and vanilla extract to the dry ingredients and mix until fully combined.

Chocolate Chips- Fold the chocolate chips into the bar batter.

Bake- Spread the dough evenly on the prepared baking sheet. Bake for 18-20 minutes or until the top is a light golden brown color and set in the middle.

Sprinkle with Salt, Cool and Slice- Once the bars are out of the oven, sprinkle the top with course sea salt. Allow the bars to cool completely before cutting them into squares. Enjoy!

Tips for the Best Oatmeal Chocolate Chip Bars

Use Old-Fashioned Oats- These provide the best chewy texture. Quick oats will work, but the bars will be slightly softer.

Don't Over Bake the Bars- The bars should be a light golden color but still slightly soft in the middle. You do not want to over bake these or they will be dry.

Customize- Add chopped nuts, dried cranberries or any of your other favorite ingredients to make these perfect for your family.

Storage- These bars will keep will in an airtight container for up to a week or you can freeze them for longer storage.

More Bar Recipes You Will Love

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Oatmeal Chocolate Chip Bars

The perfect dessert, both hearty and sweet, Oatmeal Chocolate Chip Bars. These bars combine the chewiness of oats with the indulgence of chocolate chips and a sprinkle of sea salt, making them a crowd-pleaser for any occasion.

Course Bars, Chocolate, Cookies, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 38 minutes minutes

Servings 24 Bars

Calories 261kcal

Author Kristen Massad

Ingredients

• 2 ½ Cups Old-Fashioned Oats
• 2 Cup All Purpose Flour
• 1 Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cinnamon
• 1 Cup Unsalted Butter Melted
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 1 ½ Cups Semi Sweet Chocolate Chips

Instructions

• Preheat Oven- Set your oven to 350 degrees F and grease and line a 9x13 baking pan with parchment paper.
• Mix Together Dry Ingredients- In a medium bowl, combine the oats, flour, light brown sugar, granulated sugar, baking soda, salt and cinnamon; mix to combine.
• Add in the Wet Ingredients- Add the melted butter, eggs and vanilla extract to the dry ingredients and mix until all ingredients are fully combined.
• Add the Chocolate Chips- Fold the chocolate chips into the batter
• Bake- Spread the dough evenly into the prepared baking pan. Bake for 18-20 minutes or until the bars are a light golden color and set in the middle.
• Sprinkle with Salt, Cool and Slice- Once the bars come out of the oven, sprinkle the top of the bars with course sea salt. Allow the bars to cool completely before cutting into square. Serve and enjoy!

Nutrition

Serving: 1Bar | Calories: 261kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 126mg | Fiber: 2g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 0.003mg | Calcium: 26mg | Iron: 2mg

There is nothing better than walking into a neighborhood bakery and enjoying the smell of fresh baked cookies and even better chocolate chip cookies.  When I owned a bakery,  it was always the chocolate chip cookies that sold out every day and without fail something everybody loved.  There is something so special about the flavor, texture and childhood memories this cookie provides.  There is a lot of pressure to have the best chocolate chip cookie and why not make it in your own home.  Bakery Style Chocolate Chip Cookies are freshly baked, thick, super soft, a beautiful golden edge and loaded with chocolate chips.  Take these cookies to the next level by sprinkling sea salt on top of each cookie right when they come out of the oven!

Ingredients Notes

The quality of your ingredients and the temperature of your ingredients are going to be the key to your success when making these Bakery Style Chocolate Chip Cookies.  There are so many chocolate chip cookies out in the world, so you want to serve the best of the best.  Make sure to use high quality ingredients and set them out to be used at room temperature.

All Purpose Flour-Unbleached All Purpose Flour is the base to making these cookies great.  Make sure to measure the flour and level the top to provide the exact amount that you need.

Baking Soda-Using baking soda will ensure that your cookie will puff up and will give a perfect soft texture

Corn Starch-The addition of corn starch is not in every cookie recipe, but I promise this will keep your cookies extra soft

Salt-I love the addition of salt to enhance the flavor of your cookie

Light Brown Sugar-Combining light brown sugar with granulated sugar give the cookie more depth in the flavor and provides a softer texture

Granulated Sugar-The perfect amount of sugar will make the cookie sweet but not to sweet.  You want to be able to enjoy every bite without having sugar overload

Eggs-eggs will allow the cookies to spread and create a beautifully thick center that will be super soft

Vanilla Extract-Add vanilla extract for an extra touch of flavor

Semisweet Chocolate Chips-there is not chocolate chip cookie without the chocolate chips, so this is ingredient has the spotlight.  I love semi sweet chocolate chips because they are not as sweet as other chocolate chips.  If you prefer another type of chocolate, you can customize this to your liking

Step-by-Step Instructions

• combine the all purpose flour, baking soda, cornstarch and salt; set aside 
• Using room temperature ingredients, cream together the unsalted butter, light brown sugar and granulated sugar until combined and creamy
• Add the eggs, one at a time, scraping down the sides in between each addition; Mix until the eggs are fully combined
• Slowly add the dry ingredients into the butter mixture and mix until all ingredients are incorporate but do not overmix (scrape down the sides of the bowl to ensure all ingredients are fulling incorporated)
• Mix in 1 ½ Cup Semi Sweet Chocolate Chips to the cookie batter (save the remaining ½ cup for the top of the cookies)
• Scoop the cookie batter into balls (2 inches round or 2 ½ ounces in weight) and place them 3-4 inches apart on the prepared baking sheet
• Top each cookie dough ball with extra chocolate chips and gently press the cookie to flatten the rounded cookie top (do not press the dough to be flat)
• Bake the cookies for 11-12 minutes (the edges will be a light golden color and the center will still look slightly undercooked)
• Remove the cookies from the oven and allow them to cool for 5-10 minutes
• Enjoy

Expert Tips and FAQS

• Make sure your ingredients are room temperature
• Do not over mix the cookie dough
• The cookie dough does not need to be refrigerated before baking
• Slightly press the rounded top of the cookie down before baking
• Make sure to separate the cookie dough on the baking sheet at least 3 inches apart to avoid the cookies from crashing
• Add Sea Salt right when the cookies come out of the oven to take these to the next level
• Freeze the Cookie Dough-once the dough is make, scoop the dough into balls, refrigerate to harden and then place the dough balls in a zip loc bag and freeze until ready to serve
• Thaw Cookie Dough-remove the cookie dough from the freezer and allow it to sit at room temperature until thawed out before baking

More Cookies You Will Love

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Best Bakery Style Chocolate Chip Cookies

Craving the perfect chocolate chip cookie? These Bakery-Style Chocolate Chip Cookies are thick, chewy, loaded with rich, melty chocolate. With golden brown edges and soft centers, they deliver all the indulence of your favorite bakery treat-right from your own oven!  

Course Cookies

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 16 cookies

Calories 322kcal

Author Kristen Massad

Ingredients

• 2 ¼ Cup All Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Cornstarch
• ½ teaspoon Salt
• ¾ Cup Unsalted Butter Room Temperature
• ¾ Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 2 Eggs Room Temperature
• 1 Teaspoon Vanilla Extract
• 2 Cups Semi Sweet Chocolate Chips
• Course Sea Salt optional garnish

Instructions

• Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
• In a medium bowl, combine the all purpose flour, baking soda, cornstarch and salt; set aside
• In a mixing bowl with paddle attachment, cream together the unsalted butter, light brown sugar and granulated sugar until combined and creamy
• Add the eggs and vanilla extract; Mix until the eggs are fully combined
• Slowly add the dry ingredients into the butter mixture and mix until all ingredients are incorporate but do not overmix (scrape down the sides of the bowl to ensure all ingredients are fulling incorporated)
• Mix in 1 ½ Cup Semi Sweet Chocolate Chips to the cookie batter (save the remaining ½ cup for the top of the cookies)
• Scoop the cookie batter into balls (2 inches round or 2 ½ ounces in weight) and place them 3-4 inches apart on the prepared baking sheet
• Top each cookie dough ball with extra chocolate chips and gently press the cookie to flatten the rounded cookie top (do not press the dough to be flat)
• Bake the cookies for 11-12 minutes (the edges will be a light golden color and the center will still look slightly undercooked)
• Remove the cookies from the oven, sprinkle each cookie with course sea salt and allow them to cool for 5-10 minutes
• Enjoy warm or store in an airtight container

Notes

• Make sure your ingredients are room temperature
• Do not over mix the cookie dough
• The cookie dough does not need to be refrigerated before baking
• Slightly press the rounded top of the cookie down before baking
• Make sure to separate the cookie dough on the baking sheet at least 3 inches apart to avoid the cookies from crashing
• Add Sea Salt right when the cookies come out of the oven to take these to the next level
• Freeze the Cookie Dough-once the dough is make, scoop the dough into balls, refrigerate to harden and then place the dough balls in a zip loc bag and freeze until ready to serve
• Thaw Cookie Dough-remove the cookie dough from the freezer and allow it to sit at room temperature until thawed out before baking

Nutrition

Serving: 17cookies | Calories: 322kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 146mg | Potassium: 160mg | Fiber: 2g | Sugar: 23g | Vitamin A: 289IU | Calcium: 29mg | Iron: 2mg

There is something so special and so tasty about mini, bite sized treats and muffins are no different. I love the idea of a bite size muffin that is perfect for a grab and go breakfast, snack or even a sweet treat at the end of the day. The Combination of banana and chocolate chips with a touch of cinnamon is a timeless classic that kids and adults both love and perfect in muffin form.

As much as we love these Banana Chocolate Chip Muffins, we also love our Classic Banana Nut Muffins or even the Healthy Blender Banana Peanut Butter Muffins and I know you will too!

Ingredients

Eight simple ingredients and you will bake the perfect breakfast, snack or dessert your whole family will love!

Bananas
The riper the banana the better!  You want to use a banana that is yellow with brown spots to ensure that they are soft and sweet.    

Egg
Just one egg is all you need.

Flour
Pantry staple, All Purpose Flour, is all you need for these delicious muffins.

Baking Soda
Do not substitute baking powder for baking soda in this recipe.

Step-By-Step Directions

Mini Banana Chocolate Chip Muffins are so fast and easy to make! You only need one bowl and a whisk and you will have these out of the oven in under twenty minutes.

Prepare the Muffin Batter

• In a large bowl combine the melted butter, light brown sugar and egg and whisk until ingredients are fully combined. 
• Mash the ripened bananas and fold the mashed bananas into the egg mixture. 
• Whisk the flour, baking soda and cinnamon into the batter until smooth. 
• Fold the mini chocolate chips into the banana batter.

Scoop The Batter Into Muffin Molds

• Scoop the muffin batter into the prepared muffin pan and fill ¾ full. Sprinkle the top of each muffin with cinnamon sugar mixture.

Bake The Mini Banana Chocolate Chip Muffins

• Bake for 10-12 minutes or until the muffin springs back at the touch. 
• Remove the muffins from the oven and allow them to cool for 5 minute before removing them from the muffin pan.

Tips and FAQS To Make the Best Banana Chocolate Chip Muffins

Ripe Bananas
It is very important to use ripe bananas when you are baking banana muffins. Yellow with some brown speckles or even more brown is great. This ensures the bananas are soft and sweet, which is exactly what you need for delicious muffins. Do not bake with green bananas!

Chocolate Chips
I love using mini chocolate chips for these mini size muffins, but you can use regular chocolate chips as well. If you prefer no chocolate chips, you can leave them out completely!

More Muffins Recipes You Will Love

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The Best Mini Banana Chocolate Chip Muffins

The Best Mini Banana Chocolate Chip Muffin are a delicious treat that combines the sweetness of ripe bananas with the decadent flavor of chocolate chips. These bite-sized muffins are not only easy to make with no mixer required, but also perfect for a quick grab and go breakfast or snack. 

Course Breakfast

Cuisine American, Breakfast

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 18 Mini Muffins

Calories 153kcal

Author Kristen Massad

Ingredients

Banana Chocolate Chip Muffins

• ½ Cup Unsalted Butter Melted
• ½ Cup Light Brown Sugar
• 1 Large Egg
• 1 Cup All Purpose Flour
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Ground Cinnamon
• 2 Ripe Bananas
• ½ Cup Mini Semisweet Chocolate Chips

Cinnamon Sugar

• 2 Tablespoon Granulated Sugar
• 1 Teaspoon Ground Cinnamon

Instructions

• Preheat oven to 350 degrees F and spray a mini muffin pan with non-stick baking spray; set aside.
• In a large bowl combine the melted butter, light brown sugar and egg and whisk until ingredients are fully combined.
• Mash the ripened bananas and fold the mashed bananas into the egg mixture.
• Whisk the flour, baking soda and cinnamon into the batter until smooth.
• Fold the mini chocolate chips into the banana batter.
• Scoop the muffin batter into the prepared muffin pan and fill ¾ full. Sprinkle the top of each muffin with cinnamon sugar mixture.
• Bake for 10-12 minutes or until the muffin springs back at the touch.
• Remove the muffins from the oven and allow them to cool for 5 minute before removing them from the muffin pan.

Cinnamon Sugar

• Combine the cinnamon and granulated sugar and mix to combine; set aside until ready to use.

Nutrition

Serving: 1Mini Muffin | Calories: 153kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 38mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

We all love going to a restaurant to get a perfectly plated and flavorful meal, a nice cocktail, and of course a fancy dessert. But sometimes cozying up at home takes the cake, especially when you can make your own gourmet dessert! 

Flourless Chocolate Lava Cakes, also known as chocolate molten cakes, are seen on a variety of restaurant menus and now you can make the best one yet in your own kitchen. These lovely little desserts have a cake-like texture on the outside, gooey chocolate lava on the inside, and are made with only six ingredients. This gourmet dessert will be a chocolate lover's dream. Although you can really enjoy these molten cakes any day of the year, I think they are extra special for Valentine's Day. If you combine these with a Valentine's Dessert Board, you'll be set for the best party with friends or a low-key date night in!

Gather Your Ingredients

Chocolate- Semi-sweet chocolate chips for the rich chocolate flavor
Butter- Unsalted butter gives the cake its perfect moisture
Sugar- Granulated sugar to sweeten the cakes
Cornstarch- To give the cake its tenderness
Eggs- 4 whole eggs and 4 egg yolks

Step-by-Step Directions

• Spray your ramekins (I use these) with non stick cooking spray or brush with melted butter and sprinkle with cocoa powder
• In a microwave safe bowl, combine the chocolate chips and butter and microwave 30 seconds at a time until melted and smooth; set aside
• In a mixing bowl with a paddle attachment, combine the granulated sugar, corn starch, and melted chocolate mixture and mix on low until combined
• Slowly add in the eggs and egg yolks and mix on medium until incorporated
• Pour the batter into a bowl and refrigerate for 30 minutes to let the batter thicken
• While the batter is chilling, preheat the oven to 350 degrees F and place ramekins on a baking sheet
• When the batter has chilled, scoop it into the ramekins and fill them ¾ full
• Bake 20-22 minutes, until the sides of the cakes look baked but the center still looks soft
• Allow the cakes to cool for 2-3 minutes
• Serve in the ramekins or place a plate on the top of each ramekin and turn over so the cake releases from the ramekin
• Garnish with fresh fruit or ice cream and serve immediately

Tips & FAQS for The Best Flourless Chocolate Lava Cakes 

• If you don't have ramekins you can use a muffin pan that is coated in melted butter and cocoa powder
• Bake them right before you are ready to serve them for the best molten experience
• If you bake in advance and warm them to serve, they will still taste great but won't be as liquid in the center
• These Flourless Chocolate Lava Cakes are naturally Gluten Free!
• There are so many garnish options: fresh raspberries, strawberries, mint, ice cream, whipped cream, caramel sauce to name a few!

More Chocolate Recipes You Will Love

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The Best Flourless Chocolate Lava Cake

Make Valentine's Day extra special with a date night in and this decadent Flourless Chocolate Lava Cake. Easy and quick to make, naturally gluten-free and made with only six ingredients, this molten lava cake has the elements of a classic chocolate cake and a soufflé mixed together.  

   

Course Cakes, Dessert

Cuisine Dessert

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 677kcal

Author Kristen Massad

Ingredients

• 1 ¼ Cup Semi Sweet Chocolate
• ¾ Cup Unsalted Butter
• 1 ¼ Cup Granulated Sugar
• ¼ Cup Cornstarch
• 4 Eggs
• 4 Egg Yolks

Instructions

Prepare the Ramekins

• Spray the individual Ramekins with non stick cooking spray or brush them with melted butter and sprinkles with cocoa powder to ensure cakes will come out of the ramekins 

Prepare the Flourless Chocolate Lava Cake Batter

• Combine the chocolate and butter in a microwave safe bowl; microwave on high for 30 second increments until the chocolate and butter are melted and smooth; set aside 
• In a mixing bowl with paddle attachment, combine the granulated sugar and corn starch and pour the melted chocolate into the mixing bowl and continue mixing on low speed until fully combined
• Slowly add the eggs and egg yolks to the chocolate mixture and mix on medium speed until all eggs are incorporated
• Pour the batter into a bowl or container and refrigerate for 30 minutes (the batter will thicken)
• While the batter is chilling, preheat the oven to 350 degrees F and place the prepared ramekins on a baking sheet

Bake the Flourless Chocolate Lava Cakes

• Scoop the batter into ramekins and fill ¾ full
• Bake for 20-22 minutes until the sides of the cake looks baked but the center still looks soft  
• Remove the ramekins from the oven and allow them to cool for 2-3 minutes
• Serve the cakes in the ramekins or gently place an inverted plate on the top of each ramekin and turn over (these will be hot so be careful)
• Once the cake releases from the ramekins, garnish with fresh raspberries and mint and serve immediately!

Make Ahead

• If you would like to prepare these ahead of time, make the batter 2-3 days before your event and place in an air tight container in the refrigerator
• When you are ready to use, allow the batter to come to room temperature, scoop the batter into ramekins on the day of your event and then bake 18-20 minutes before you are ready to serve!  
• If you bake the batter when it is cold, it will require a longer baking time (approximately 25 minutes)

Nutrition

Serving: 1serving | Calories: 677kcal | Carbohydrates: 66g | Protein: 8g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 55mg | Potassium: 268mg | Fiber: 3g | Sugar: 55g | Vitamin A: 1059IU | Calcium: 62mg | Iron: 3mg

After a full month of cookie season, I realized that cookie season is actually every month. There is always a good time for a cookie and when it is loaded with chocolate, it can't be beat.

Double Chocolate Kiss Cookies are also known as "Chocolate Blossom Cookies" and they are truly the perfect bite. The small chocolate cookie is soft, fluffy and rolled in sugar for an extra shimmer and crunch. Once the cookies are baked, immediately press a chocolate kiss on top for a simple and easy cookie that is fancy and delicious at the same time.

As we are heading into February, chocolate is top of mind and all things chocolate would pair perfectly with this Raspberry Sorbet Champagne Cocktail or the Skinny Blood Orange Margarita.

Ingredients

Butter-I always use unsalted butter when baking because it allows me to adjust the amount of salt I want in the recipe. Make sure that the butter is at room temperature before mixing!
Sugar-I love the addition of light brown sugar in this recipe keeping the cookie nice and soft and not to sweet.
Egg-Only one egg needed for this batch of cookies.
Flour-All purpose flour is staple in my pantry and although there are so many brands of flour out there, I always love baking with King Arthur.
Cocoa Powder-The quality of cocoa powder is important when baking. I love using Valrhona Cocoa Powder for a rich chocolate flavor. When you are choosing cocoa powder that is Dutch Processed Cocoa Powder.
Baking Soda- This leavening agent will give the cookies a soft and fluffy texture.
Chocolate Kisses-Any flavor chocolate kisses will work, but for extra chocolate goodness, go with the traditional milk chocolate kiss candies.

Step-by-Step Directions

Dry Ingredients
In a medium bowl combine the flour, cocoa powder, baking soda and salt; set aside

Wet Ingredients
In a mixing bowl with paddle attachment cream together the butter and brown sugar until smooth. Add in the egg and vanilla extract and continue mixing until fully combined, scraping down the sides between mixing

Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture and mix until combined and dough comes together 

Scoop and Roll
Scoop the dough into ¾ ounce balls (1 tablespoon), roll them in granulated sugar or sugar crystals and place on a baking sheet about 2 inches apart 

Bake
Bake the cookies for 7-8 minutes, remove the tray from the oven and gently press the chocolate kisses on the top of each cookie. Allow the cookie to cool and the chocolate will harden again

Tips To Make the Best Kiss Cookies

Ingredients
Make sure that all ingredients are at room temperature before starting to mix together. This will help with the consistency of the dough.

Storage
Once the cookies are cooled and the chocolate kisses are hard again, store the cookies in an airtight container for 3 days or freeze the cookies in an airtight container for zip lock back for up to 3 months.

More Chocolate Recipes You Will Love

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Double Chocolate Kiss Cookies

Double Chocolate Kiss Cookies are the most perfect soft and decadent cookie with an extra chocolate kiss on top. Easy to make and bakes in under 10 minutes for a delicious bite size treat.

Course Cookies

Cuisine Dessert

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 24 cookies

Calories 130kcal

Author Kristen Massad

Ingredients

• 1 ¼ Cup All Purpose Flour
• ½ Cup Cocoa Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 10 Tablespoons Unsalted Butter Room Temperature
• 1 Cup Light Brown Sugar
• 1 Egg
• 1 Teaspoon Vanilla Extract
• ¼ Cup Granulated Sugar or Sugar Crystals (for rolling)
• 24 Chocolate Kisses

Instructions

• Preheat oven to 350 degrees F and prepare two baking sheets with parchment paper
• In a medium bowl combine the flour, cocoa powder, baking soda and salt; set aside
• In a mixing bowl with paddle attachment cream together the butter and brown sugar until smooth
• Add in the egg and vanilla extract and continue mixing until fully combined, scraping down the sides between mixing
• Gradually add the dry ingredients to the butter mixture and mix until combined and dough comes together
• Scoop the dough into ¾ ounce balls (1 tablespoon), roll them in granulated sugar or sugar crystals and place on a baking sheet about 2 inches apart
• Bake the cookies for 7-8 minutes, remove the tray from the oven and gently press the chocolate kisses on the top of each cookie
• Allow the cookie to cool and the chocolate will harden again
• Store in an airtight container until ready to serve!

Nutrition

Serving: 24cookies | Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 82mg | Potassium: 51mg | Fiber: 1g | Sugar: 12g | Vitamin A: 156IU | Calcium: 22mg | Iron: 1mg

Chocolate Hazelnut Mousse Ingredients

• Chocolate-semi-sweet chocolate chips are perfect for this mousse, but you an also use milk chocolate for a slightly sweeter flavor.
• Hazelnut Spread-creamy nutella spread or any other hazelnut spread will work as well!
• Heavy Cream-chilled heavy cream is the key to making the fluffy whipped cream.
• Powdered Sugar- adding a touch of sweet to the whipped cream.
• Chocolate Cookies- you choose, crushed Oreo cookies or your favorite chocolate wafers, crushed to create a dirt like texture.
• Pumpkin Candies-adding a cute festive decoration
• Shortbread Cookies- homemade or store bought, a shortbread cookie or keep it easy with a sandwiched Milano cookie and then using edible food coloring pen, write R.I.P.

Step-by-Step Directions to Make Graveyard Mousse

Prepare the Chocolate Nutella Mousse

• In a microwave safe bowl, melt the chocolate and nutella stirring every 30 seconds until the chocolate is melted and smooth
• In a mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and vanilla extract; whisk until soft peaks form

• Fold the melted chocolate into the whipped cream until fully combined
• Scoop the Chocolate Nutella Mousse into the individual cups

Decorate the Halloween Chocolate Nutella Graveyard Mousse Cups

• Sprinkle the crushed chocolate cookies to cover the top of the mousse
• Using edible markers, write R.I.P. on the cookies
• Place the cookies into the mousse and decorate with a candy pumpkin and a piece of fresh mint

Make Graveyard Mousse for a Crowd

This Chocolate Nutella Mousse is so easy to make and can be completed in a short period of time. It is perfect for a fun and festive Halloween dessert and even better to feed a crowd. If you are hosting a Halloween gathering, make these chocolate mousse cups in small plastic shot glasses to focus on serving a crowd with easy disposable cups. Decorate and garnish just like you would with larger portions.

More Halloween Recipes You Will Love

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Halloween Chocolate Hazelnut Graveyard Mousse

These adorable and delicious Halloween Chocolate Hazelnut Graveyard Mousse Cups are the perfect easy and super fast halloween desserts. A festive dessert that can be made in under 20 minutes by layering the most delicious creamy chocolate hazelnut mousse, crushed chocolate cookies and a decorative cookie tombstone to make it extra spooky. 

Course Chocolate, Dessert, Desserts, Snack

Cuisine Dessert

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 People

Calories 705kcal

Author Kristen Massad

Ingredients

Chocolate Nutella Mousse

• 1 Cup Semi-Sweet Chocolate Chips
• ¼ Cup Nutella or Hazelnut Spread
• 2 Cups Heavy Whipping Cream
• ¼ Cup Powdered Sugar
• 1 Teaspoon Vanilla Extract

Chocolate Dirt

• 10-12 Crushed Oreos or other chocolate cookies

Graveyard Decoration

• Milano Cookies
• Candy Pumpkins
• Fresh Mint Leaves

Instructions

Prepare the Chocolate Nutella Mousse

• In a microwave safe bowl, melt the chocolate and nutella stirring every 30 seconds until the chocolate is fully melted and smooth
• In a mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and vanilla extract; whisk until soft peaks form
• Fold the melted chocolate into the whipped cream until fully combined
• Scoop the chocolate hazelnut mousse into the cups

Decorate the Halloween Graveyard Mousse Cups

• Sprinkle the crushed chocolate cookies to cover the top of the chocolate mousse
• Decorate the Milano cookie using an edible ink marker and write R.I.P
• Place the cookie into the mousse, add a candy pumpkin and a fresh piece of mint
• Serve immediately or refrigerate until you are ready to enjoy.
• (these can be refrigerated for 2 days)

Nutrition

Serving: 1servings | Calories: 705kcal | Carbohydrates: 30g | Protein: 8g | Fat: 62g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.04g | Cholesterol: 143mg | Sodium: 61mg | Potassium: 370mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1772IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 3mg

While the full tradition of Halloween might not be something that you are exploring this year, alternative Halloween activities won’t make you feel like you are missing out on anything at all.  Taking decorating to another level and bringing the Halloween spirit into your home this year will really help create a festive environment.  Once the decorating is done, a simple yet super fun Halloween Snack Mix and Halloween Snack Board that the whole family can munch on throughout the night.  

Halloween Snack Mix

Halloween Snack Mix is a recipe that can be altered to your liking but is made with popcorn, pretzels, cocoa puff cereal, candy corn and coated with white chocolate and halloween sprinkles.  This snack mix is not only super festive and fun but will be hard to stop eating. (Recipe Below)

Halloween Snack Board

Curating a Halloween Snack Board with fruits, veggies, halloween candies, chocolate dipped oreos and caramel sauce gives a variety that your whole family is sure to love.  This is a super simple way to feed just your family or feed a crowd and you are guaranteed to have something that everyone will enjoy.  

• Pumpkin Oranges-manderin oranges, peeled with a celery stem
• Celery Monster  Sticks- celery sticks filled with peanut butter and decorated with candy eyeballs 
• Chocolate Dipped Mummy Oreos- classic oreos, dipped in white chocolate and decorated to look like mummys 
• Homemade or Store bought Caramel Sauce and Apples for dipping 
• Cheese Stick Ghosts 
• Assorted Halloween Candy

Non Traditional Halloween Activites

• Halloween Movie Night- Pick a family friendly halloween movie, make Halloween Snack Mix and get cozy 

• Halloween Bingo-Download a Halloween Bingo Board, use candy corn for the game pieces and enjoy and fun night around the table with games and snacks 

• Halloween Candy Hunt-create a similar set up to an Easter Egg Hunt but hiding the Halloween Candy for your kids.  This is a great activity that will give a similar feel to trick or treating 

More Halloween Recipes You Will Love

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Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

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Halloween Snack Mix

Halloween Snack Mix is a recipe that can be altered to your liking but is made with popcorn, pretzels, cocoa puff cereal, candy corn and coated with white chocolate and halloween sprinkles.  This snack mix is not only super festive and fun but will be hard to stop eating. 

Course Snack

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 336kcal

Author Kristen Massad

Ingredients

• 5 Cups Popcorn popped
• 2 Cups Pretzels
• 1 Cup Cocoa Puff Cereal
• 1 Cup Candy Corn
• 1 Cup White Chocolate Chips
• 1 Tablespoon Coconut Oil
• Halloween Sprinkles
• Eyeball Sprinkles

Instructions

• Prepare a sheet pan with parchment paper
• In a large bowl, mix together the popcorn, pretzels, cocoa puff cereal and candy corn; set aside 
• In a small microwave safe bowl, melt the white chocolate chips and coconut oil stirring every thirty seconds until fully melted 
• Pour the white chocolate over the popcorn mixture and gently mix until the popcorn mixture is fully coated 
• Spread the mixture onto a parchment lined baking sheet and add sprinkles and eyeballs while the white chocolate is still wet 
• Allow the white chocolate to dry completely before scooping into a serving bowl or packaging 
• Store in an airtight container for 2-3 days for the freshest snack mix 

Notes

 

Nutrition

Serving: 8people | Calories: 336kcal | Carbohydrates: 58g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 358mg | Potassium: 126mg | Fiber: 2g | Sugar: 34g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

Every occasion needs a brownie and if you are going to bake brownies, they better be the BEST brownie. The best part about Better Than Boxed Fudge Brownies is that there is no mixer required and you only need two bowls and about ten minutes to get these mixed and in the oven. Rich, fudge center, shiny crinkled top and the best chocolate flavor you are ever going to taste.

If you are a chocolate lover like we are, you must try our most popular Chocolate Fudge Cupcakes for your next event.

Ingredient Notes

Only a few ingredients that are staples in the pantry and refrigerator and you are set to make the BEST chocolate fudge brownie. These are quick and easy to make and will be better than the box.

Butter as so much more flavor then oil adds to the brownies. Make sure to use unsalted butter which will be melted with the chocolate!

Chocolate Semisweet chocolate is going to give these brownies the best flavor. If you go with milk chocolate the brownies will be much sweeter.

Eggs Six whole eggs make these brownies super rich and provides the structure that these brownies need.

Cocoa Powder Only a small amount of cocoa powder is added to these brownies that will add an extra punch of chocolate flavor. I prefer to use Dutch-Processed cocoa powder for the best flavor.

Flour All purpose flour is the only flour you need for this recipe.

Step By Step Directions

How to make the perfect Fudge Brownie
The combination of both semisweet chocolate and cocoa powder really takes these brownies to the next level.  This recipe requires only two bowls and no electric mixer. 

In a microwave safe bowl, combine the butter and chocolate. Microwave on high for thirty seconds at a time, mixing in between until the chocolate and butter is melted.

Whisk together the granulated sugar and eggs in a separate bowl. Whisking the eggs and sugar with a whisk until they are light and fluffy will give these brownies the perfect fudge center and the shiny crinkle top.

Whisk the melted chocolate and butter mixture into the whisked eggs and mix until fully combined. Add the flour and cocoa powder to the chocolate mixture and mix together until smooth.

Prepare a 9x9 inch square cake pan for a thick brownie or a 9x13 inch cake pan for a thinner brownie. Spray the pan with non stick spray and place a piece of parchment paper to cover the bottoms and sides of the pan. Spread the brownie batter into the prepared pan and place the brownie in the oven for 24-28 minutes or until the cake tester is done.

How To Tell When The Brownies Are Done

Timer
Making sure to use a timer when baking brownies will be the first way to know they are done. It is always good to check the brownies a little early because all ovens bake slightly different, but right around 24 minutes the brownies should be done baking.

Toothpick
You can use a toothpick to determine if the brownies are done. The toothpick will not come out clean even when the brownies are done baking. They will have a wet crumb like texture that is stuck to the toothpick. If it is still unbaked batter then continue baking, but if the toothpick comes out clean then they are over baked.

The Perfect Cut
Cutting brownies can be tricky because they are super fudgy in the center and can be a mess. If you allow the brownies to cool completely and place them in the refrigerator or freezer for thirty minutes before cutting it will be much easier. Once the brownies are chilled, heat the knife with hot water to get a clean cut. Continue to clean the knife with each cut and repeat warming the knife before slicing.

Tips To Make The Best Fudge Brownies

How to get the perfect Shiny and Crinkle Top
The shiny and crinkle top is what makes me really love these fudge brownies.  It is kind of paper thin and adds a great texture to these brownies.  Whisking the granulated sugar and eggs until light and fluffy is the key.  

Do Not Overbake These Brownies
Over baking brownies is really easy to do.  It is hard to tell when they are not because they are not as jiggly as a cake batter.  After the brownies have been in the oven for 20 minutes, stick a toothpick in the brownie to determine if the brownie is ready to go.  If the toothpick comes out super fudgy then the brownie is needs a few more minutes.  If the toothpick comes out with a few wet crumbs, the brownies are done! 

Clean Cutting
Once the brownies are baked and out of the oven it might be hard not to cut right into them but you must wait!  It is best that they have time to cool and let the center of the brownies set a little bit more.  If you are in a rush, you can refrigerate the brownies to cool down much quicker or leave them at room temperature for an hour.  This will make it a lot easier to cut and the brownies won't fall apart. Cut the brownies into the desired size, 2-3 inches make the perfect square, serve and enjoy!  If you don’t eat the entire tray in one seating, store the brownies in an airtight container for 3-4 days! 

More Chocolate Recipes You Will Love

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Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

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Better Than The Box Fudge Brownies

Better Than The Box Fudge Brownies are just that…better than the box!  The perfect fudge center, a slight cake like texture on the bottom and that beautiful shiny and crinkly top.  These are super easy to make with no mixer required, these are the ultimate brownies.  

Course Bars, Chocolate, Dessert

Cuisine Bars/Brownies, Dessert

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Total Time 39 minutes minutes

Servings 9

Calories 576kcal

Author Kristen Massad

Ingredients

• ½ Cup Unsalted Butter
• 2 Cups Semisweet Chocolate Chips
• 1 ½ Cups Granulated Sugar
• 6 Eggs
• 1 Teaspoon Salt
• 2 Teaspoons Vanilla Extract
• 1 ½ Cups All purpose Flour
• 4 Tablespoon Cocoa Powder

Instructions

• Preheat oven to 350 degrees F
• Line a 9x9 inch square cake pan (for thick brownies) or 9x13 inch pan (for thinner brownies)with parchment paper
• Melt butter and chocolate in a microwave safe bowl, stirring every 30 seconds until melted
• Whisk sugar, eggs, salt and vanilla extract in a large bowl until light and fluffy
• Add melted butter and chocolate mixture into egg mixture and whisk until fully combined
• Slowly add flour and cocoa powder into the chocolate batter and whisk until smooth
• Pour the battering to the prepared cake pan and bake for 24-28 minutes for 9x9 pan or 22-24 minutes for 9x13 pan (avoid over baking so the center stays fudgy)
• Let brownies cool in the pan (for easier cutting, refrigerate the brownies for 30 minutes to allow the fudgy center to set)
• Cut the brownies into squares
• Serve or store in airtight container

Nutrition

Serving: 1Brownie | Calories: 576kcal | Carbohydrates: 72g | Protein: 9g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 307mg | Potassium: 328mg | Fiber: 5g | Sugar: 48g | Vitamin A: 494IU | Calcium: 51mg | Iron: 4mg

A snack you can't keep your hands off of.  Easy Valentines Strawberry Snack Mix is so special in flavor and in color and is truly the perfect snack for your favorite teacher, friends or enjoyed as an after school snack on Valentine's Day.  These festive and fun snack mixes are so great because you can customize your own and add all the things you love.  

A beautiful pink color, crunchy, salty and sweet, this Easy Strawberry Snack Mix is made with white chocolate, freeze dried strawberries, Chex cereal, cheerios, kettle corn popcorn, pretzels, m&m's and conversation heart sweet tarts.  The combination of all these flavors makes for one perfect bite!

This Easy Valentines Snack Mix would pair perfectly on our Valentines Day Snack Board for Kids or Valentines Day Dessert Board.

If you love easy and delicious snack mixes, you will also love our Party Snack Mix and Tailgate Snack Mix.

Ingredients

Cereal-Rice Chex and Cheerios give the perfect amount of crunch for this snack mix and keep a crunch when coated in chocolate. Both cereals are gluten free is you are need this recipe to be GF.
Popcorn-I love the addition of Kettle Popcorn to snack mix. The coated popcorn tends to add a little sweetness, but also stays crunchy and doesn't get soggy when mixed together.
Pretzels (X's O's)-Adding a salty touch to this sweet snack mix, pretzels can be valentine themed pretzels, sticks, or classic twists. You can also choose a gluten free pretzel option as well.
White Chocolate- Choose your favorite white chocolate chips to coat the snack mix.
Coconut Oil-Mixed in with the white chocolate chips, the coconut oil will thin out the white chocolate for easier spreading and will also allow the chocolate to harden faster and with a crunch.
Freeze Dried Strawberries-Pureed freeze dried strawberries is going to give this Valentines Snack Mix a delicious strawberry flavor and a beautiful pink color.
Conversation Heart Sweet Tarts-It is not valentines day without conversation heart candies and this snack mix looks extra festive with these candies sprinkled throughout.
M&M's-Red, pink and white M&M's will make this snack mix even more festive and tasty 

Step-by-Step Directions

• In a large bowl combine the Chex cereal, cheerios, kettle corn popcorn and pretzels; set aside 
• Using a small food processor pulse the freeze dried strawberries until it turns into a powder; set aside
  (if you don't have a food processor, place the freeze dried strawberries in a large plastic bag and smash the strawberries until it turns into a powder) 
• In a medium microwave safe bowl, combine the white chocolate chips and coconut oil and microwave for 30 second increments until the chocolate is melted 
• Add the freeze dried strawberries to the melted white chocolate and stir until fully combined 
• Pour the strawberry white chocolate over the Chex, cheerio, popcorn and pretzel mixture and gently stir until everything is coated in the chocolate 
• Pour the snack mix onto a parchment lined baking sheet
• While the chocolate is still melted, sprinkle the conversation heart sweet tarts and m&m's over the snack mix 
• Allow the snack mix to cool completely 
• Break apart snack mix into chunks and place on a serving platter, bowl or packaged for gifting 
• Store in an airtight container

Tips To Make The Best Valentine's Day Snack Mix

Choose Your Chocolate
White Chocolate adds the best flavor to this snack mix, but you can always replace the white chocolate with chocolate wafters

Make It A Gluten Free Snack Mix
This snack mix can easily be made gluten free!  Chex, cheerios and popcorn is already naturally GF so just replace the pretzels with GF pretzels!

Snack Mix Storage
Once the chocolate has hardened, this snack mix can be stored in an airtight container or large zip lock bag for up to one week. I would not recommend freezing the snack mix.

Gifting Valentines Snack Mix
Strawberry Snack Mix makes adorable gifts for teachers, friends and front porch quarantine gifting. Do Say Give has some great packaging ideas for this Valentines Snack Mix.

More Valentine Recipes You Will Love

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!

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Easy Valentine's Strawberry Snack Mix

Perfectly pink, Valentine's Strawberry Snack Mix is the ultimate crunchy, sweet and salty treat that kids and adults will love. Made in under 10 minutes and with all of our favorite cereals, popcorn, pretzels and festive Valentines Day candies.  

Course Desserts, Snacks

Cuisine Dessert

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 367kcal

Author Kristen Massad

Ingredients

• 3 Cups Chex Cereal
• 3 Cups Cheerios
• 3 Cups Kettle Corn Popcorn
• 2 Cups Pretzels X's O's
• 1 ½ Cups White Chocolate Chips
• 1 Tablespoon Coconut Oil
• ¼ Cup Freeze Dried Strawberries
• ½ Cup Conversation Heart Sweet Tarts
• ½ Cup M&M's

Instructions

• In a large bowl combine the Chex cereal, cheerios, kettle corn popcorn and pretzels; set aside
• Using a small food processor pulse the freeze dried strawberries until it turns into a powder; set aside
• (if you don't have a food processor, place the freeze dried strawberries in a large plastic bag and smash the strawberries until it turns into a powder)
• In a medium microwave safe bowl, combine the white chocolate chips and coconut oil and microwave for 30 second increments until the chocolate is melted
• Add the freeze dried strawberries to the melted white chocolate and stir until fully combined
• Pour the strawberry white chocolate over the Chex, cheerio, popcorn and pretzel mixture and gently stir until everything is coated in the chocolate
• Pour the snack mix onto a parchment lined baking sheet
• While the chocolate is still melted, sprinkle the conversation heart sweet tarts and m&m's over the snack mix
• Allow the snack mix to cool completely
• Break apart snack mix into chunks and place on a serving platter, bowl or packaged for gifting
• Store in an airtight container

Nutrition

Serving: 12Servings | Calories: 367kcal | Carbohydrates: 63g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 314mg | Potassium: 248mg | Fiber: 4g | Sugar: 34g | Vitamin A: 370IU | Vitamin C: 64mg | Calcium: 113mg | Iron: 9mg