10cupspopped popcorn(I use a Whirly Pop to pop mine!)
3cupspretzel twistsbroken into pieces
1(12 ounce)bag white chocolate chips (recommended: Guittard or Ghirardelli)
¼cupcreamy peanut butterrecommended: a natural no-stir
Festive redpink, white, and purple sprinkle mix of choice
Line two baking sheets with parchment or wax paper and set aside.
Combine the popcorn and pretzel pieces into a very large bowl or two medium-sized bowls.
Place a small amount of water in a saucepan and bring to a simmer over medium-low heat. Make a makeshift double boiler by placing the white chocolate chips in a bowl that will fit on the top of your saucepan (the water in the pan should just touch the bottom of your bowl). Heat the chips, stirring often with a heatproof rubber spatula, until they are completely melted and the mixture is smooth. Stir in the peanut butter and salt with the spatula until combined.
Remove the chocolate mixture from heat and pour over the popcorn mixture. Use a rubber spatula to stir the mixture until all the popcorn and pretzel pieces are coated with chocolate.
Spread the coated popcorn mixture onto the prepared baking sheets. While the mix is still wet with the chocolate, sprinkle a good amount of sprinkles on top to coat. Let the chocolate set for 2 hours before serving. Store in an airtight container at room temperature up to two weeks, if it lasts that long!