Wow! What a whirlwind few days. Sorry for the post delay! We found out Saturday night that Ryan would be starting the season in Pawtucket, Rhode Island, and we hit the ground driving just a few hours later! I happened to sneak in making this recipe as we were packing. I’ve made two savory popcorns, so it’s about darn time I made something sweet and moderately sinful! If I want something really crazy, I head to the Cheesecake Factory or somewhere awesome to really splurge.But for our long drive, this modified Chocolate Peanut Butter Popcorn was just the trick…. for me that is. And thus comes the story of what it means to have a “balanced” diet for two very differing body types.
So I cooked this up and was so psyched to show Ryan: “look! Healthy but still fun!”.
He immediatey responds “there isn’t chocolate and peanut butter on every piece. If you call is Chocolate Peanut Butter Popcorn, I want to taste it in every piece”.
Me: “Babe, it’s a topping. I just want to taste it, it doesn’t have to drown in it”.
Ryan: “I want it to be drowning in chocolate and peanut butter”.
For those who choose the modified version, or wouldn’t fit in their jeans if they didn’t choose the modified version, than this popcorn is for you. If you want to drown your popcorn in pb and chocolate, double the toppings recipe, and by all means go for the gold and enjoy!
Makes: 5 cups popcorn
Prep Time: 10 minutes Idle Time: 30 minutes Total Time: 40 minutes
1/2 cup uncooked popcorn kernels
2 tbs white chocolate chips
2 tbs natural peanut butter (not chunky)
4 tbs semi sweet chocolate chips
2 tsp vegetable oil, divided
2 tsp sea salt
- Pop the popcorn according to package directions. Lay out in a single layer on a cookie sheet.
- Put the white chocolate chips and the peanut butter into a microwave safe ramekin. Microwave for 30 seconds and stir. Add another 15 seconds if it’s not melted completely. Stir in 1 tsp of the vegetable oil and set aside.
- Put the semisweet chocolate chips in another microwave safe ramekin. Microwave for 30 seconds and stir. Add another 15 seconds, or increments of 15 seconds, until the chocolate is completely melted. Stir in 1 tsp vegetable oil.
- Use two, three-prong forks or paper cones to drizzle the chocolates over the popcorn. Like the story said, to each his own on how thoroughly you drizzle the toppings.
- Sprinkle with sea salt while the toppings are still wet.
- Set aside in a cool temperature for at least 30 minutes so that the chocolates cool. This will be enough time so that the chocolate isn’t all over your hands. If you don’t feel like waiting and don’t mind a little mess, I won’t judge you.
Cooking In Red Socks 