Chocolate Peanut Butter Popcorn Fooduzzi
1 cup red and green candy-coated chocolate pieces. ½ cup peanut butter chips. ¾ cup sugar. ¾ cup light corn syrup. ⅛ t. salt. ¼ cup creamy peanut butter. 4 oz. white chocolate, chopped. Line baking sheet with foil; spray with cooking spray. Combine popcorn, peanuts, candy-coated chocolate pieces and peanut butter chips in a large bowl.
White Chocolate Peanut Butter Popcorn recipe Chefthisup
Transfer the melted peanut butter mixture to a Ziploc bag with the tip cut off and drizzle it evenly over the popcorn and sprinkle with kosher salt. Then sprinkle the Reese's Pieces and Reese's cups over the popcorn. Place the popcorn in the fridge to chill until the chocolate has set, about 10 minutes.
The Farm Girl Recipes White Chocolate Peanut Butter Popcorn
Instructions: Combine peanut butter chips, white chips, peanut butter, and salt in a microwave-safe bowl. Heat on high power for 30-second bursts of power, stirring after each, until melted and smooth. If you don't have a microwave, you can melt the ingredients using a double boiler on the stove.
White Chocolate and Peanut Butter Popcorn Stock Image Image of peanut
1/2 cup organic/gmo-free popcorn kernels; 1 cup white chocolate peanut butter (such as Peanut Butter & Co.) 1/4 cup honey; 1/4 cup agave syrup; 1/4 teaspoon kosher salt; 3 ounces white chocolate, melted; Instructions. In a 4 quart stock pot heat the oil over medium heat until it shimmers, add the popcorn and cover immediately.
White Chocolate Peanut Butter Popcorn {Valentine Edition} The Larson
Salt the popcorn to your liking and place half the popcorn in a large bowl. Put the peanut butter chips and butter into a microwave-safe bowl. Melt for 45 seconds, remove from microwave, and stir. Continue this at 30 second intervals, stirring each time, until the mixture is melted and smooth (about 2 minutes).
The Larson Lingo White Chocolate Peanut Butter Popcorn {Valentine Edition}
We recommend over medium heat. Stir in Peanut Butter and Vanilla - Then remove from heat and stir in the peanut butter and the vanilla extract. Drizzle peanut butter sauce - Once fully combined, drizzle the sticky peanut butter mixture coating the popcorn. Gently toss the popcorn to coat it with the peanut butter coating in a large bowl.
White Chocolate Peanut Butter Popcorn // Perfect For Holidays and Parties
Directions: Start by popping a package of popcorn - should be approx 10 cups of popped popcorn. Remove any un-popped kernels from the bowl of popcorn. Next, unwrap about 20 Mini Peanut Butter Cups. Rough chop them up with a a knife. Melt 6 cubes of Almond Bark in the microwave according to directions on the package.
Peanut Butter Chocolate PopcornNut Mix FashionEdible
Remove any unpopped kernels and place in large bowl. In medium saucepan combine brown sugar and corn syrup. Bring to boil over medium-high heat stirring frequently. Remove from heat and whisk in peanut butter. Pour over popcorn and stir until well coated.
White Chocolate Peanut Butter Popcorn Mommy Moment
Melt vanilla melting wafers with peanut butter in a microwave safe bowl on 50% power for about 2-3 minutes, stirring every 30 seconds, until melted and smooth. Pour over popcorn on cookie sheet. Toss with your hands to coat. Melt chocolate chunks in a microwave safe bowl in 30 second increments, stirring between each, until melted and smooth.
Emma Clare Eats White Chocolate Peanut Butter Popcorn Balls
Step 5 - Pour the Peanut Butter - Drizzle the peanut butter over the popcorn as well. Step 6 - Top with pinch of salt - Top the popcorn with the salt and the chocolate chunks. Step 7 - Rest Mixture - Allow the popcorn to sit until the chocolate and peanut butter mixture hardens (approximately 20-30 minutes). Step 8 - Serve and.
White Chocolate Peanut Butter Popcorn {Valentine Edition} The Larson
Heat at 50% power in the microwave stirring every 30 seconds until the mixture is smooth, 2-3 minutes total. 2 cups white chocolate chips, ⅔ cup creamy peanut butter. Pour the white chocolate peanut butter mixture over the popcorn. Add the peanuts and candy corn. Stir until the popcorn is coated in the mixture and pour on a large baking sheet.
White Chocolate Peanut Butter Popcorn Bruce's Candy Kitchen
Dimensions. 1 × 1 × 1 in. Flavor. Chocolate. Bag Size. Small: 10 Cups, Medium: 23 Cups, Large: 56 Cups, Big Bag: 100 Cups, XL: 208 Cups. The White Chocolate version of our Peanut Butter Cup popcorn! This one has become known as the Crack Popcorn for good reason. Create A Popcorn Tin Instead.
Emma Clare Eats White Chocolate Peanut Butter Popcorn Balls
Pour melted white chocolate over popcorn and carefully until popcorn is evenly coated. Pour in M&M's and mini peanut butter cups and gently toss a few more times. Lay popcorn on a parchment or wax paper-lined cookie sheet to cool. Break into pieces and package in cellophane bags with a ribbon tied around it for gifts or enjoy it all to yourself.
This four ingredient White Chocolate Peanut Butter Popcorn is a perfect
Pop kernels with your favorite air-popper then place popcorn in a large bowl. Place dark chocolate in a microwave-safe bowl and heat until melted, 30-45 seconds, stirring once halfway through. Drizzle chocolate over popcorn. Repeat step with peanut butter by heating it in a microwave-safe bowl until melted, 20-30 seconds.
White Chocolate Peanut Butter Popcorn Melanie Makes
Spread out the popped popcorn on a baking sheet. Place the white chocolate chips and vegetable oil in a small microwave safe bowl. Melt by heating in the microwave at 30 second intervals until the chocolate is melted and creamy. Quickly drizzle the chocolate over the popcorn. Allow to cool completely at room temperature.
White Chocolate Peanut Butter Popcorn {Valentine Edition} The Larson
When the popping slows, take the pan off the heat. Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Lightly salt the popcorn to taste. Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter.
