Irresistible Chocolate Peanut Butter Popcorn

That's right Poppy Chow. No I didn't misspell "Puppy Chow"-the sweet treat you might be familiar with  using rice Chex. This recipe is even better than that one, in my opinion, because you use popcorn=Pop-py Chow!
 And it is an easy, delicious snack to make and place in a pretty tin as a Christmas gift  or whip up for those hungry house guests.

About a month ago I shared an amazing cookie recipe from a great blog called Brown Eyed Baker. This recipe is also hers. She uses my favorite combination of peanut butter and chocolate to make amazing things. It is a dangerous site! Here are the easy steps to follow:

pop a large amount of popcorn-I used a tall stockpot.

{Peanut Butter Chocolate Popcorn} 

Yield: About 8 to 10 servings (possibly more if you’re not chocolate/pb obsessed like me)

Prep Time: 25 minutes

9 cups plain popcorn
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup unsalted butter
1 teaspoon vanilla extract
1½ cups powdered sugar

1. Put the popcorn in a very large bowl.

2. In a microwave (at 50% power) or over a double boiler, melt the chocolate chips, peanut butter and butter until melted and smooth. Stir in the vanilla.

3. Pour the chocolate mixture all over the popcorn. Using a large spoon, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.

4. Sift the powdered sugar over the chocolate-covered popcorn and stir until each piece is evenly coated. Spread the mixture out onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.

5. Break it up and serve! Store leftovers in an airtight container.

originally posted by: Brown Eyed Baker

I bet there are lots of variations you could try with this recipe (think melted M & M's, Reese's Peanut Butter Cups....mmmm...)  .

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