Monster Munch

• 1/2 cups Popcorn Kernels
• 1 cup Candy Corn
• 1 cup Reese's Pieces
• 2 cups Pretzel Sticks, Broken In Half
• 1 pound White Almond Bark
• 1/4 cups Peanut Butter

1. Pop the kernels in an air popper, according to manufacturer's instructions. Transfer the popped corn to a large bowl making sure to remove all the un-popped kernels. Stir in the candy corn, Reese's pieces and pretzels.
2. Next, put the almond bark in a microwave safe bowl. Melt it in the microwave according to the package directions. Stir in the peanut butter until it's all nice and smooth. Pour the chocolate/peanut butter mixture over the popcorn and gently stir until all the popcorn is coated.
3. Transfer to a baking sheet lined with parchment paper or foil, spread it out and allow the chocolate to set. Once the chocolate is set, break it up into pieces and serve.
4. Store in a Ziplock or airtight container. Can be put in the refrigerator to speed up the hardening process.
5. Notes: I like to use the almond bark that comes in a microwavable tray. It's so much easier and you just toss the tray when you are done! Also, I always spray my measuring cup with cooking spray before I measure the peanut butter. It will come out much easier.
6. Recipe adapted from plainchicken.com.

kernels, corn, white almond, peanut butter

Taken from tastykitchen.com/recipes/holidays/monster-munch-2/ (may not work)