This recipe is almost the same recipe as Muddy Buddies, but using popcorn instead of Rice Chex!  It’s a cinch to pull together, and it’s melt-in-your mouth delicious 🙂  I mean, seriously addictive. I am pretty sure you have all the ingredients in your cabinet; you could make it right now. How about movie night with with not-just-plain-popcorn, but Chocolate-Peanut Butter Popcorn! Umm….there’s just one more thing.  This popcorn doesn’t keep well; it starts to get soft after a few hours, so eat it quickly!

This recipe, and the picture, are from the Brown Eyed Baker.

Chocolate Peanut Butter Popcorn

INGREDIENTS

• 9 cups plain popped popcorn—top of the stove, air popped, popcorn machine, microwaved…
• 1 cup semisweet chocolate chips OR milk chocolate, half bittersweet and half milk, or whatever chopped chocolate you have on hand
• ½ cup creamy peanut butter
• ¼ cup butter
• 1 teaspoon vanilla
• 1½ cups powdered sugar

DIRECTIONS

1. Place the popped popcorn in a very large bowl.
2. In a microwave, melt the chocolate chips, peanut butter and butter for about 1 minute, then stir well. Chocolate and peanut butter should be melted and very smooth.
3. Stir in the vanilla.
4. Pour the chocolate mixture over the popcorn. Using a large spoon or spatula, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.
5. Sprinkle the powdered sugar over the chocolate-covered popcorn and stir until evenly coated.
6. Spread the mixture onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.
7. Serve! Leftovers don’t keep well; eat everything as soon as it’s made!