The babies and I took our first long walk of the season yesterday while Lincoln was at school and it was gloOOorious! 65 and sunny, a bit breezy (but not, breezy breezy, thank goodness, as wind is my most hated weather element,) and so much color to see already. Trees are budding, the grass is so green it’s practically glowing, and everywhere daffodils and tulips have shot up from the dirt.
If the weather didn’t have me convinced that spring is here, this gorgeous Gluten Free Bunny Munch would seal the deal. I can’t remember the last time I had more fun photographing a recipe. Pastel pink, purple, baby blue, and yellow too – I am equal parts in love with the flavors and colors of this fun and seriously yummy gluten free Easter dessert recipe!
Start a New Easter Tradition
Making gluten free Bunny Munch would be such a fun tradition to start with your kids or grandkids to set out for the Easter Bunny in exchange for eggs. Why should Santa have all the fun?
Seriously though, this recipe takes approximitely 5 minutes to make and 30 minutes to cool/set. Simple! Popped popcorn, gluten free pretzel sticks, and peanuts are coated with melted white chocolate then dolloped with M&Ms, sprinkles, and coarse sea salt. YES. Sweet + salty = insanely addicting. Also, CLUSTERS. Need I say more?
Here’s how to make this adorable spring treat!
How to Make Bunny Munch
Start by adding popped popcorn, gluten free pretzel sticks (I like Snyders GF) and peanuts to the biggest bowl you’ve got. If you don’t have a giant one, use two bowls. Trust me on this!
I use my air popper (similar one here) to pop the popcorn – you’ll need a scant 1/3 cup kernels to get 12 cups.
Next add a gluten free white chocolate chips to a medium-sized bowl with coconut or vegetable oil then microwave until smooth. Detailed timing instructions are in the recipe card below.
Drizzle the chocolate over the popcorn mixture then fold with a spatula until everything is evenly coated. Spread the Bunny Munch onto parchment or wax paper, or a couple silpats, then sprinkle on M&Ms (I use the spring pastel variety) and gently press into the warm chocolate so they stick when it cools. Last step is to add gluten free sprinkles and a pinch of coarse sea salt which I think balances out all the sweetness.
NOTE: Mars, maker of M&Ms, will always call out allergens on their packaging. At the time of this writing, 4/2019, plain M&Ms are gluten free, though SOMETIMES holiday versions of candy products can be made in different facilities. Check labels before purchasing.
Let the chocolate set then package the Bunny Munch into treat bags or transfer to an airtight container where it’ll last a couple of days. I hope you love this fun and festive, gluten free Easter dessert treat!! Enjoy!
More Springy Treats
- Best Ever Fruit Dip
- Lemon Whip Fruit Dip
- Berries in a Cloud
- Lemon Blueberry Icebox Cake
- Strawberry Shortcake Icebox Cake
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Gluten Free Bunny Munch
Start a new tradition with Gluten Free Bunny Munch! This sweet and salty, gluten free Easter dessert recipe takes 5 minutes to make and will be a hit with kids, adults...and the Easter Bunny!
- 12 cups popped popcorn (~1/3 cup kernels)
- 2 cups gluten free pretzel sticks (I like Snyder's GF)
- 1-1/2 cups peanuts
- 12oz bag gluten free white chocolate chips
- 1 Tablespoon vegetable or coconut oil
- 11oz bag M&Ms
- gluten free sprinkles, optional
- coarse sea salt, optional
- Spread a couple sheets of parchment paper, wax paper, or two silpats onto the countertop then set aside.
- Add popcorn, pretzel sticks, and peanuts to a very large bowl — if you don't have an XL bowl, use two large bowls — then set aside.
- Add chocolate chips and coconut oil to a medium-sized, microwave-safe bowl then microwave for 40 seconds and stir. Microwave for 30 seconds then stir. If chocolate chips aren't completely smooth, continue microwaving in 10 seconds increments, stirring between increments, until completely melted.
- Drizzle chocolate over popcorn mixture then gently fold with a spatula until everything is evenly coated. Spread mixture out onto prepared surface then immediately sprinkle with M&Ms (may not use whole bag) and press gently so they adhere to the warm chocolate. Add sprinkles and a big pinch of coarse sea salt, if using, then let Bunny Munch cool completely. Transfer to treat bags or an airtight container.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.