Poppy Chow [Chocolate & Peanut Butter-Covered Popcorn]

By RoketJSquerl

Ingredients

• 9 cups plain popcorn
• 1 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from browneyedbaker.com

Preparation

Step 1

1. Line a rimmed baking sheet with parchment paper; set aside.

2. Place the popcorn in a very large bowl; set aside.

3. Add the chocolate chips, peanut butter and butter to a large bowl. Microwave on 50% power in 30-second increments, stirring after each, until completely melted. Stir in the vanilla extract.

4. Immediately pour the chocolate mixture over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate mixture.

5. Place the powdered sugar in a large bag and add the chocolate-covered popcorn. Seal the bag and shake vigorously until all of the popcorn is coated in powdered sugar. (If you don't have a bag large enough, you can work in batches with a gallon-size resealable bag.) Spread the mixture out onto the baking sheet and refrigerate for at least 30 minutes, or until set. The popcorn should be stored in an airtight container in the refrigerator for up to 2 weeks.