We used to buy this  fantastic chocolate covered popcorn from a famous candy store.  It was one of those things that you just can't stop eating.  Unfortunately, no matter how large the package we bought was, it was never enough.  So we decided to make our own recipe.  This is our version. 

“Antler Munch” Popcorn

22.5 oz Crunch and Munch® or Fiddle Faddle® Popcorn (your favorite flavor) (3 7.5 oz bozes)
1 cup Nuts (pecans, almonds, cashews), optional
12 oz Semi-sweet chocolate chips
12 oz White chocolate chips
2 tsp Crisco, divided

Line 2 cookie sheets with parchment paper or Silpat. Set aside.

Place semi-sweet chocolate chips and 1 tsp of Crisco in a large microwave safe bowl. Microwave for about 30 seconds. Stir. Continue until chips look shiny. Remove from microwave and stir until all chips are melted.

Quickly stir in 1 box of popcorn and ? cup of nuts, if using. Note that popcorn does not have to be perfectly covered with chocolate. Spread onto the prepared cookie sheet, separating kernels as much as possible. Cool completely and break into pieces.

Repeat the process with the white chocolate chips and remaining Crisco. Stir in a second box of popcorn with another ? cup of nuts, if using. Add the white chocolate chips and put on the 2nd cookie sheet as described above.

When both pans of chocolate covered popcorn have dried, combine the white chocolate, semi-sweet chocolate and the remaining box of popcorn. Combine the nuts with the popcorn. Store in airtight container out of the heat.

Do you make other 'knock off' candy recipes?  We would love to hear what you make.  Leave us a comment to share.

For other articles and recipes see Mesa Food Examiner.

Feel free to contact us at judy@simplyimpressive.com or see our website at www.simplyimpressive.com.

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