1. Start by popping fresh popcorn. I like to use an air popper or stovetop method to avoid extra oil. Spread the popcorn on a large baking sheet to cool and remove any unpopped kernels.
2. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and sea salt, whisking until the sugar dissolves and the mixture becomes smooth and slightly bubbly—about 2-3 minutes.
3. Remove the saucepan from heat and add the vanilla extract. This little touch always reminds me of Mama Lou’s vanilla-scented kitchen, where the simplest ingredients turned into magic.
4. Pour the warm butter mixture evenly over the popcorn and Chex cereal in a large mixing bowl. Gently toss with a spatula to coat everything lightly but thoroughly. This sweet coating binds the mix together without making it sticky.
5. Spread the coated popcorn and cereal mixture back onto the baking sheet and bake at 250°F for 15 minutes. This step helps the coating set perfectly crisp. Stir halfway through baking to ensure even crispiness.
6. Once baked, allow the mixture to cool completely—this is key to preventing the marshmallows from melting later on.
7. After cooling, gently fold in the mini pretzels, candy-coated chocolate eggs, mini marshmallows, nuts, and white chocolate chips. The colors and textures come alive here, making it truly festive and fun.
8. Store your Bunny Bait Easter Snack Mix in an airtight container at room temperature until ready to serve.

One tip I learned from Ouma is to wait until the mix is fully cooled before adding marshmallows and chocolate. Otherwise, they melt and lose their charm. Patience makes all the difference!