Salted chocolate and peanut butter popcorn dusted with a light layer of powdered sugar.
I grew up in a popcorn family. During high school, we’d eat gigantic bowls of air-popped popcorn doused in Old Bay seasoning as an afternoon snack. At night, it’s a frequent TV-watching accessories at my parents’. And around Christmas, my mom and I bought at least 5 big popcorn tins between the two of us. So when we were planning Christmas day festivities with an afternoon of gingerbread house making, an indulgent popcorn treat seemed to be the perfect snack.
In fact, my sister and I have been talking about making puppy chow popcorn forever. Chocolate, peanut butter, crunchy popcorn, how could we not?
I made a couple of changes to the original recipe like reducing the powdered sugar (trust me, you don’t need it any more sweet) and adding some sea salt, because, duh. This recipe makes a huge batch of chocolate and peanut butter covered popcorn for any snacking occasion. And since the biggest snacking occasion of the year is coming up soon (ahem, the Super Bowl), I just had to share it. Trust me when I tell you to make this. My popcorn-loving family was very, very happy.
- 70g (10 cups) popped popcorn
- 250g (1½ cups) semi sweet chocolate chips or disks
- 130g (1/2 cup) creamy peanut butter
- 57g (4 tablespoons) unsalted butter, in ½ inch thick slices
- 4g (1 teaspoon) sea salt
- 55g (1/2 cup) powdered sugar
- Line a large baking sheet with parchment paper; set aside
- Place popcorn in a very large bowl (you will need room for stirring)
- Place chocolate, peanut butter and butter in a microwave safe bowl or measuring cup; heat in microwave for 30 seconds and then stir; repeat until mixture is completely melted; stir in salt
- Pour over popcorn and stir until completely coated
- Sprinkle powdered sugar over popcorn and then stir until completely mixed; spread out over prepared baking sheet and place in fridge to chill for 45 minutes or until set
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