when I met my sister in law and her husband for the first time, he was working for Harry and David’s in Ashland.
up until I had met him, I had NEVER tried anything from Harry and David’s.

and then, on one of their visits up, to spend time with the family, they brought with them the most divine confection I have ever had the insane pleasure of having stuck in my teeth!

it’s called Moose Munch.

oh.

my.

gawsh.

this stuff is so good, it’s sickening.
so, of course I had to try and re-create it for myself.
especially, since uncle Ben no longer works for H&D and I would be paying an ungodly $10 a bag!

So, hold on to your sweet tooth!
this is gonna be a sticky ride.

Zebra Munch

pop 1 full bag of unbuttered microwave popcorn. (I use Smart Pop)
empty into a large bowl sprayed with nonstick spray.
set aside to cool.

bring to a boil in a heavy saucepan:

1 stick unsalted butter
1 cup brown sugar
1/4 cup corn syrup

stir ingredients constantly for 4 minutes.
take off the heat and add:

1/2 tsp. soda
a pinch salt
a pinch cream of tarter

stir quickly.
add 1/2 tsp. vanilla.
stir again.

pour mixture over popped popcorn and stir until coated with mixture.

spread mixture out over a cookie sheet lined with wax paper.
chill in freezer for 10 minutes.

meanwhile, melt your chocolates:

pour 1/2 cup semisweet chocolate chips into a small glass bowl.
pour 1/2 cup white chocolate chips into another small glass bowl.
microwave each bowl of chocolate, separately in microwave.

(heat for a minute, then stir, then heat in 20 minute increments until smooth and runny.)

NOTE: if chocolate is completely melted but not runny, add a tsp of shortening.

pull out cookie sheet and drizzle chocolates over the popcorn with a butter knife.
(a butter knife ensures nice, thin stripes rather than big, fat globs.)

place sheet back in freezer for at least 20 minutes.

remove from freezer and quickly break up the popcorn,
(being careful not to warm up the chocolate with your hands.)
I usually break it up using the waxpaper that the sheet’s lined with.

transfer to an airtight container that is lined with waxpaper or parchment.

store in the refrigerator.
(if you would prefer this not be in the fridge, you can add a little Paraffin to the chocolate to solidify it so that it won’t melt at room temperature.)

now, ENJOY and don’t share this recipe with your dentist!

NOTE: since my son is allergic to nuts, I have omitted them. but, if you LOVE cashews or almonds, go buy some from the store that are already covered in chocolate and throw those in with the popcorn.
OH BOY! golly-gee-howdy. that’s good stuff!