Crunchy popcorn is coated in a blend of creamy peanut butter, white chocolate, and peanut butter chips, then it's drizzled with dark chocolate and sprinkled with mini peanut butter cups.
Pour the popped popcorn into an extra-large mixing bowl. Be sure to remove any un-popped kernels.
Combine the white chips, peanut butter chips, peanut butter, and a pinch of salt in a microwave-safe bowl. Then, pour the Ghirardelli Dark Melting wafers into a small microwave-safe bowl.
Heat both bowls at the same time for 30-second bursts of high power, stirring after each, until melted and smooth. The dark coating will melt much more quickly than the other bowl. Remove it once it has melted.
Alternatively, you can melt your peanut butter coating ingredients on the stovetop in a double boiler set over low heat. Fill a saucepan with 1 inch of water and set a tight-fitting bowl over the pan so the bowl doesn't touch the water. Pour the peanut butter chips, peanut butter, and a pinch of salt into the bowl. Stir often until melted. Do the same for your dark chocolate.
Pour the peanut butter coating over the popcorn and toss just until all the popcorn is coated. Don't stir for too long or the coating will begin to harden.
Spread the peanut butter popcorn on the parchment paper-lined baking tray.
Immediately, drizzle with the dark chocolate and sprinkle on the chopped peanut butter cups pushing them onto the popcorn if needed to ensure they stick.
Refrigerate for 15 minutes until the peanut butter coating and dark chocolate harden.
Remove and break the popcorn into large chunks.
If any of the peanut butter cups fall off, you can melt some more dark chocolate and use it to attach them to the popcorn.
Store this peanut butter popcorn in a metal popcorn tin for up to 2 months or in a plastic airtight container for up to 2 weeks.
If you store the popcorn in a bag, it will begin to get soggy after about a week. I highly recommend storing the popcorn in tins. It will stay freshest that way.
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