Halloween Monster Munch
Halloween Monster Munch is a salty-sweet, no-bake Halloween snack mix made with popcorn, pretzels, cereal, candies, and a white chocolate drizzle, all topped with spooky candy eyeballs and sprinkles. Colorful, crunchy, and perfect for parties, movie nights, and treat bags.
Ingredients
- 8 cups popped popcorn plain, lightly salted; about 1/3 cup unpopped kernels if popping at home; remove unpopped kernels
- 2 cups mini pretzels mini twists or small pretzel sticks; gluten-free if needed
- 2 cups plain cereal such as Cheerios, Corn Chex, or Rice Chex
- 1 cup candy corn or mellowcreme pumpkins, or replace with more chocolate candy
- 1 cup Halloween-colored chocolate candies such as Halloween M&M’s or Reese’s Pieces; use orange, purple, green, etc.
- 1/2 cup mini marshmallows optional, for extra soft, gooey bites
- 1/2 cup roasted peanuts or candy-coated peanuts optional; or use pumpkin seeds or sunflower seeds for a nut-free option
- 1/4-1/3 cup candy eyeballs for decoration; add on top so they show
- 12 oz white chocolate chips or candy melts use good-quality white chocolate or candy melts for easier melting
- 1-2 teaspoons neutral oil such as canola, vegetable, or coconut oil; to thin the melted chocolate
- 2-4 tablespoons Halloween sprinkles black, orange, purple, green; any mix of jimmies or nonpareils
- pinch flaky sea salt optional, to sprinkle on top for extra sweet-and-salty flavor
Instructions
- Pop the popcorn if making it fresh. Measure 8 cups and gently shake or pick out any unpopped kernels so no one bites into them. Add the popcorn to a very large mixing bowl.8 cups popped popcorn
- Add the mini pretzels and cereal to the bowl with the popcorn. Use clean hands or a large spoon to gently toss until somewhat evenly combined to form the snack mix base.2 cups mini pretzels, 2 cups plain cereal
- Add the candy corn, Halloween-colored chocolate candies, mini marshmallows, and peanuts or seeds (if using) to the bowl. Toss gently to distribute. Reserve the candy eyeballs for later so they stay visible on top.1 cup candy corn, 1 cup Halloween-colored chocolate candies, 1/2 cup mini marshmallows, 1/2 cup roasted peanuts or candy-coated peanuts
- Line a large baking sheet (or two smaller baking sheets) with parchment paper or wax paper to prevent sticking and make clean-up easy.
- Place the white chocolate chips or candy melts in a microwave-safe bowl. Microwave on 50% power for 30-second intervals, stirring well after each, until mostly melted. Add 1 teaspoon of neutral oil, stir until smooth, and let the residual heat finish melting. If the mixture is too thick to drizzle, add up to 1 more teaspoon of oil and stir again.12 oz white chocolate chips or candy melts, 1-2 teaspoons neutral oil
- Pour the popcorn and candy mixture onto the lined baking sheet and spread it into an even, slightly crowded layer. Avoid piling it too thickly so the drizzle can coat more pieces.8 cups popped popcorn, 2 cups mini pretzels, 2 cups plain cereal, 1 cup candy corn, 1 cup Halloween-colored chocolate candies, 1/2 cup mini marshmallows, 1/2 cup roasted peanuts or candy-coated peanuts
- Using a spoon, fork, or a small squeeze bottle, drizzle the melted white chocolate evenly over the entire tray of snack mix in zigzag motions. Aim to hit as many pieces as possible; the chocolate acts as a light glue and sweet coating but does not need to fully cover everything.12 oz white chocolate chips or candy melts, 1-2 teaspoons neutral oil
- While the white chocolate is still wet, scatter the candy eyeballs and Halloween sprinkles evenly over the top. Gently press a few eyeballs down so they adhere. If using flaky sea salt, lightly sprinkle a pinch over the mix for extra sweet-and-salty flavor.1/4-1/3 cup candy eyeballs, 2-4 tablespoons Halloween sprinkles, pinch flaky sea salt
- Let the tray sit at room temperature until the chocolate is fully set and firm to the touch, about 20–30 minutes. If your kitchen is warm, you can place the tray in the refrigerator for about 10–15 minutes to speed things up, but do not leave it too long so the popcorn doesn’t absorb moisture.
- Once the chocolate has set, break the monster munch into large clusters. Transfer to a serving bowl or divide into individual treat bags for parties or gifts. Serve at room temperature.
Notes
Use the largest mixing bowl you have so you can toss everything gently without spilling. Stick to plain or lightly salted popcorn; heavily buttered or strongly flavored varieties can clash with the chocolate and candy. Don’t overdo the white chocolate—too much can create heavy clumps and soften the popcorn; a thin, even drizzle is ideal. White chocolate scorches easily, so melt it at 50% power in short bursts with plenty of stirring. For gluten-free monster munch, use gluten-free pretzels and cereal. For a nut-free version, skip peanuts, use seeds instead if desired, and double-check candy labels. Monster Munch can be made 1–2 days ahead and stored airtight at room temperature.
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