Chocolate Peanut Butter “Puppy Chow” Popcorn

 From Joy Bauer - this was yummy! 

A sweet-and-salty, chocolatey spin on classic Puppy Chow made with whole grain popcorn instead of cereal. It comes together fast, sets into cluster-y pieces, and delivers that irresistible chocolate-peanut-butter magic in every handful.

• ¾ cup semi-sweet or dark chocolate chips
• ▢2 tablespoons creamy peanut butter
• ▢½ teaspoon vanilla extract
• ▢6 heaping cups light popcorn, air-popped or store-bought
• ▢⅓ cup roasted salted peanuts, roughly chopped
• ▢1 tablespoon confectioners’ sugar

• Melt the chocolate + PB: Add chocolate chips and peanut butter to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each burst so the chocolate doesn’t scorch. Continue until smooth and completely melted. Stir in the vanilla extract.
• Prep the popcorn: Spread the popcorn onto a large parchment-lined baking sheet in as close to a single layer as possible.
• Drizzle with chocolate: Using a spoon or spatula, drizzle the warm chocolate-peanut butter mixture over the popcorn in zig-zags until everything is generously coated. Don’t worry about being neat — artistic drizzling makes it look fabulous!
• Add toppings: Sprinkle the chopped peanuts evenly over the surface. Finish with a light dusting of confectioners’ sugar.
• Let it set (this is important for crispness!):

  For crunchy popcorn, allow the tray to sit undisturbed at room temperature for at least 60 minutes, or could be less if your kitchen runs cool.

  Tip: Chocolate mixed with peanut butter takes extra time to firm, so don’t rush it.
• • Quick-set option: If you need it sooner, place the tray in the freezer for 5–7 minutes (NOT the fridge!). This hardens the chocolate quickly without exposing the popcorn to refrigerator humidity, which can make it soggy. Avoid the fridge, as it often softens the popcorn!
  • Break + enjoy: Once fully set, break the popcorn into artisanal pieces — as big or small as you’d like. Pile into a bowl or platter and dig in!