Sweet & Salty Chocolate-Peanut Butter Popcorn
I went on a little adventure to Ireland at the beginning of the month. It all feels a bit hazy. Like a dream that felt real but wasn't. This was the first trip I've taken that kept me away from my little ones and my husband for more than 2 or 3 nights. I have a lot to say about that trip, but I'm saving it for an Ireland-only post. For now, let me just say this: if you ever get the chance to go to Ireland, do it.
Now that I'm back from my travels, I'm embracing my favorite season. Fall is just about the best thing ever and it is even better when your excitement over its arrival bubbles over to your kids! #sorrynotsorry
We had a rather chilly evening a few days ago and that seemed like the perfect excuse to watch a movie and eat popcorn as a family. So, we cued up Curious Geoge and the Halloween Boo Fest (as requested by the 4 year old) and I made this delicious popcorn. Riley actually wanted candy corn, but I just can't. I can't. So instead, I bought some peanut butter candies that have no artificial coloring and taste like actual things people should eat. 😬
And how could I not add chocolate? Dark chocolate drizzle, peanut butter candy, and salty popcorn? Perfection. The leaves can officially change colors because in the Set the Table house, we are ready for all things fall!
Sweet & Salty Chocolate Peanut Butter Popcorn
makes 8 servings
- 1 bag Skinny Pop popcorn
- 1 bag dark chocolate chocolate chips
- 1 teaspoon cinnamon
- 1 bag of your favorite peanut butter candy, roughly chopped
- 1 cup salted roasted pepitas
- sea salt
- Line a large rimmed baking sheet with parchment and spread the popcorn on the sheet in an even layer.
- Place a heat proof bowl over a pot with 1 inch of simmering water. add the chocolate chips to the bowl and stir until melted and smooth. Remove from the heat, add the cinnamon and stir to combine.
- Using a spoon, drizzle about 1/3 of the chocolate over the popcorn, then sprinkle 1/3 of the candy, followed by 1/3 of the pepitas. Repeat until all of the toppings are used up.
- Place the sheet pan in the fridge until the chocolate sets, about 30 minutes- 1 hour. Then, break the popcorn into chunks and enjoy! If making ahead, store in a large airtight container for up to 3 days.