Chocolate Peanut Butter Popcorn Recipes

CHOCOLATE-PEANUT PARTY POPCORN

Steps:

• Combine the vegetable oil and 1 popcorn kernel in a heavy pot over high heat; cover. When it pops, add the rest of the kernels. Partially cover and cook, shaking the pot, until you no longer hear the popping sounds. Remove from the heat and spread the popcorn on a baking sheet.
• In the same pot, melt the butter over medium heat. Add the toffee chips and peanuts and stir until the toffee melts and evenly coats the peanuts, about 2 minutes, adding more butter if needed. Pour the mixture over the popcorn. Use a rubber spatula to toss the popcorn and toffee sauce to evenly coat.
• Put the chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Dip a whisk in the melted chocolate and use it to drizzle over the popcorn. Let harden before serving.

CHOCOLATE-PEANUT BUTTER POPCORN

Steps:

• Preheat oven to 300F degrees.
• Grease a large roasting pan.
• Combine popcorn and nuts in prepared roasting pan.
• In medium pan melt together corn syrup and sugar.
• Add chocolate chips and stir until melted.
• Add peanut butter and stir until mixed.
• Pour over popcorn and toss well to coat.
• Bake, stirring frequently for 30 minutes.
• Loosen popcorn from pan and allow to cool slightly in pan. (I cooled mine in the refrigerator.).
• Remove to a wax paper lined cookie sheet to cool completely.
• Enjoy!

PEANUT BUTTER POPCORN BALLS

Steps:

• Combine brown sugar, corn syrup, and butter in a large saucepan; cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat; stir in peanut butter until mixture is smooth.
• Place popcorn in a large bowl. Pour peanut butter mixture over popcorn; toss until evenly coated. Form into about 16 balls using buttered hands. Arrange balls on a waxed paper-lined baking sheet; allow to dry and set, at least 30 minutes.

CHOCOLATE PEANUT BUTTER POPCORN RECIPE - (4.3/5)

Steps:

• Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Sprinkle with sea salt and set aside to cool completely. Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally. Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate.

HECK YES! (CHOCOLATE PEANUT BUTTER POPCORN)

Steps:

• Pop kettle corn in microwave until finished-- listen carefully to be sure it doesn't burn! Meanwhile, chop 4 of the miniature Dove chocolates, leaving the 5th one whole.Remove popcorn from microwave and set aside.
• Place peanut butter in microwave-safe mug and microwave until partially melted (about 15-20 seconds). Remove from microwave and put the unchopped chocolate in the peanut butter. Place peanut butter back in microwave for about another 15-20 seconds or until chocolate has melted.
• Meanwhile, place 1/2 of the bag of popcorn in a microwave-safe bowl and sprinkle with 1/2 of the chopped chocolates, 1/2 of the teddy grahams (if desired) and a few mini marshmallows.Remove melted peanut butter from microwave and stir.
• Drizzle 1/2 of the mixture over the popcorn and chopped chocolate in the bowl. Repeat the layers of popcorn/chopped chocolate/teddy grahams/marshmallows/drizzled peanut butter. Place bowl in microwave and heat until chopped chocolate has softened up a bit (about 10-15 seconds). Remove, sit back, and enjoy.
• *Note: can make process even easier by substituting dark or semisweet chocolate chips in place of chopping the miniature Dove dark chocolates. Also, can add things like candy corn, colored M&M's, Reeses Pieces, etc to make recipe Holiday-friendly-- have fun with it!

CHOCOLATE PEANUT BUTTER POPCORN PIE RECIPE BY TASTY

Steps:

• Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
• Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
• Grease a 9-inch (23-cm) springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
• Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Set aside to cool to room temperature.
• In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
• Fold the whipped cream into the cooled chocolate.
• Spoon the chocolate mixture into the popcorn crust. Spread evenly.
• In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
• Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
• Chill the pie in the refrigerator for at least 4 hours.
• Release the springform, then slice and serve.
• Enjoy!

PEANUT BUTTER POPCORN

Steps:

• Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

PEANUT BUTTER POPCORN

Steps:

• Place popcorn in a large bowl and set aside. In a heavy saucepan, combine sugar and honey; bring to a boil over medium heat; stirring constantly. Boil for 5 minutes, stirring constantly. Remove from the heat. Add peanut butter; stir until blended. , Pour over popcorn mixture; toss gently to coat. Cool completely on waxed paper. Store in airtight containers or plastic bags.

WHITE CHOCOLATE PEANUT BUTTER POPCORN

Steps:

• Prepare a clean paper shopping bag or oversized mixing bowl. Heat a large heavy pan over medium heat and film the bottom with vegetable oil. Add the popcorn, shake to distribute, then put a lid on the pan. Leave a small crack for steam to escape. When the popcorn starts popping, shake vigorously to make sure the kernels pop evenly. When the popping slows, take the pan off the heat.
• Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste.
• Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, and then mix in the vanilla.
• Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Pour onto a greased cookie sheet. Drizzle with white chocolate.