Line a baking sheet with parchment paper or waxed paper. Parchment baking sheets work very well for this recipe, I love them! One bag of puffcorn will take two cookie sheets.

Lay out your puffcorn in a single layer on the baking sheet.

Melt your candy melts, white chocolate or vanilla bark in the microwave. Judge the melting time by the strength of your microwave.  Start with melting the chocolate  in 30 second intervals.

Using the utensil of your choice either a spatula or wooden spoon then drizzle the melted chocolate over the puffcorn. How much or how little is up to you. I use a wooden spoon and sprinkle the chocolate over the puffcorn.

Sprinkle the decorations of your choice over the puffcorn.

The Easter Puffcorn needs to set so the chocolate hardens. It does not take long about 15 minutes on the counter or to quick set pop the puffcorn into the refrigerator for a few minutes.

Break apart the puffcorn into puff clusters which can be popped into the mouth.