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Chocolate Peanut Butter Caramel Corn

Serves 12 | 

A sweet and salty treat that is perfect for sharing.



Ingredients:

2 bags popped popcorn
3 tablespoons butter
2/3 cup packed brown sugar
2/3 cup light corn syrup
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup honey roasted peanuts
2 cups peanut butter chips
1/2 tablespoon shortening
2/3 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 250° F. Grease two large baking sheets with cooking spray. Place popcorn in a large bowl.
  2. Melt the butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring the pan to a boil, stirring constantly. Let boil 3 minutes without stirring. Remove the pan from the stovetop, stir in peanut butter and vanilla extract. Pour over popcorn and mix to combine.
  3. Spread popcorn evenly into the greased baking sheets. Bake for one hour, stirring every 15 minutes. Remove the baking sheets from the oven. Stir in peanuts and let cool.
  4. Combine peanut butter chips with vegetable shortening in a microwaveable bowl. Microwave 2 minutes or until smooth, stirring every 30 seconds. Drizzle over popcorn and toss to combine. Melt the semisweet chips in the same manner Drizzle melted chocolate over popcorn.
  5. Place pans in refrigerator until chocolate has hardened. Break into small pieces.
Chocolate Peanut Butter Caramel Corn
Serves 12
2 bags popped popcorn
3 tablespoons butter
2/3 cup packed brown sugar
2/3 cup light corn syrup
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup honey roasted peanuts
2 cups peanut butter chips
1/2 tablespoon shortening
2/3 cup semisweet chocolate chips
  1. Preheat oven to 250° F. Grease two large baking sheets with cooking spray. Place popcorn in a large bowl.
  2. Melt the butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring the pan to a boil, stirring constantly. Let boil 3 minutes without stirring. Remove the pan from the stovetop, stir in peanut butter and vanilla extract. Pour over popcorn and mix to combine.
  3. Spread popcorn evenly into the greased baking sheets. Bake for one hour, stirring every 15 minutes. Remove the baking sheets from the oven. Stir in peanuts and let cool.
  4. Combine peanut butter chips with vegetable shortening in a microwaveable bowl. Microwave 2 minutes or until smooth, stirring every 30 seconds. Drizzle over popcorn and toss to combine. Melt the semisweet chips in the same manner Drizzle melted chocolate over popcorn.
  5. Place pans in refrigerator until chocolate has hardened. Break into small pieces.
Season: Summer
Course: Dinner
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Chocolate Peanut Butter Caramel Corn

Serves 12

Ingredients:

2 bags popped popcorn
3 tablespoons butter
2/3 cup packed brown sugar
2/3 cup light corn syrup
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup honey roasted peanuts
2 cups peanut butter chips
1/2 tablespoon shortening
2/3 cup semisweet chocolate chips

Chocolate Peanut Butter Caramel Corn

2 bags popped popcorn
3 tablespoons butter
2/3 cup packed brown sugar
2/3 cup light corn syrup
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup honey roasted peanuts
2 cups peanut butter chips
1/2 tablespoon shortening
2/3 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 250° F. Grease two large baking sheets with cooking spray. Place popcorn in a large bowl.
  2. Melt the butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring the pan to a boil, stirring constantly. Let boil 3 minutes without stirring. Remove the pan from the stovetop, stir in peanut butter and vanilla extract. Pour over popcorn and mix to combine.
  3. Spread popcorn evenly into the greased baking sheets. Bake for one hour, stirring every 15 minutes. Remove the baking sheets from the oven. Stir in peanuts and let cool.
  4. Combine peanut butter chips with vegetable shortening in a microwaveable bowl. Microwave 2 minutes or until smooth, stirring every 30 seconds. Drizzle over popcorn and toss to combine. Melt the semisweet chips in the same manner Drizzle melted chocolate over popcorn.
  5. Place pans in refrigerator until chocolate has hardened. Break into small pieces.

Chocolate Peanut Butter Caramel Corn

Serves 12
  1. Preheat oven to 250° F. Grease two large baking sheets with cooking spray. Place popcorn in a large bowl.
  2. Melt the butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring the pan to a boil, stirring constantly. Let boil 3 minutes without stirring. Remove the pan from the stovetop, stir in peanut butter and vanilla extract. Pour over popcorn and mix to combine.
  3. Spread popcorn evenly into the greased baking sheets. Bake for one hour, stirring every 15 minutes. Remove the baking sheets from the oven. Stir in peanuts and let cool.
  4. Combine peanut butter chips with vegetable shortening in a microwaveable bowl. Microwave 2 minutes or until smooth, stirring every 30 seconds. Drizzle over popcorn and toss to combine. Melt the semisweet chips in the same manner Drizzle melted chocolate over popcorn.
  5. Place pans in refrigerator until chocolate has hardened. Break into small pieces.
Season: Summer

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