CHOCOLATE PEANUT PRETZEL POPCORN BARS RECIPE BY TASTY
A poppin' new twist on the classic crispy rice treat! When cooking the honey and brown sugar mixture, make sure you stir frequently to avoid burning, and feel free to get creative with your favorite mix-ins. These make for a perfect game-day snack with plenty of sweet and savory surprises.
Provided by Betsy Carter
Categories Snacks
Time 1h15m
Yield 12 bars
Number Of Ingredients 8
Steps:
- Line a 9x13-inch (22 x 33) cm baking dish with parchment paper.
- In a large bowl, mix together the popcorn, puffed rice, peanuts, and pretzels.
- In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
- Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
- Once the mixture comes together and has cooled slightly, add ½ cup (85 G) of the chocolate chips, mixing well to incorporate. Some of the chocolate may melt, but that's okay!
- Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
- Top with the remaining ¼ cup (40 G) chocolate chips and more pretzels.
- Set aside in a cool place for 1 hour to set, then cut into 12 bars.
- Enjoy!
Nutrition Facts : Calories 795 calories, Carbohydrate 148 grams, Fat 16 grams, Fiber 13 grams, Protein 18 grams, Sugar 39 grams
CHOCOLATE PEANUT BUTTER POPCORN
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. 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.
PEANUT BUTTER CUP POPCORN MIX
Peanut butter + chocolate: The classic flavor duo meets up with popcorn for the perfect party snack.
Provided by A Joyful Riot
Categories < 15 Mins
Time 10m
Yield 3 oz prepared seasoning
Number Of Ingredients 6
Steps:
- Whisk together powdered peanut butter and hot chocolate (equal parts of each) in a small bowl.
- Pour into a shaker bottle if desired.
- Scoop prepared kettle corn into a bowl.
- Melt chocolate chips, then drizzle chocolate all over popcorn and shake/stir to distribute over all the kernels.
- Sprinkle chocolate peanut butter seasoning mix all over popcorn, then shake/stir again to stick to melted chocolate.
- Add mini peanut butter cups and chocolate covered peanuts to the popcorn and finish with a final drizzle of melted chocolate.
- Optionally add crushed or whole peanuts, chocolate sprinkles, chocolate chips, and/or chocolate peanut butter candies to the mix.
Nutrition Facts : Calories 335.6, Fat 18.9, SaturatedFat 10.8, Cholesterol 0.3, Sodium 74, Carbohydrate 46.8, Fiber 3.9, Sugar 39.4, Protein 3.6
CHOCOLATE PEANUT BUTTER POPCORN PIE RECIPE BY TASTY
Here's what you need: unsalted butter, marshmallow, peanut butter, popcorn, nonstick cooking spray, dark chocolate chip, milk chocolate chips, heavy cream, powdered sugar, vanilla extract, milk
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 1410 calories, Carbohydrate 183 grams, Fat 68 grams, Fiber 24 grams, Protein 30 grams, Sugar 60 grams
WINTER WHITE POPCORN
My girlfriend brought this to our New Years Eve party last year and it was the hit of the evening. She graciously shared the recipe with me. A super yummy snack.
Provided by Monica
Categories Candy
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put the popped popcorn, Rice Krispies, and peanuts in a large bowl.
- Melt the white chocolate wafers.
- Mix the melted white chocolate together with the peanut butter.
- Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.
- Place on two or three baking pans and let the chocolate harden.
- Break up the larger pieces and it's ready to serve.
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