That is the word that best describes how this charming recipe came about.
Some friends invited me over to play board games, and I was trying to decide what snack to bring. A brief survey of the pantry offered me some peanut butter chips, milk chocolate chips, and popcorn.
Popcorn isn’t usually the first food that comes to mind when I’m seeking a snack, but I remember reading somewhere a few months back that popcorn was going a be a popular food trend this year. So I thought, “Why not?”
Furthermore, who doesn’t love Reese’s??
Who wouldn’t love Reese’s popcorn?
The answer turned out to be no one. Excuse the double negative, but no one didn’t love it.
To be honest, I didn’t even try it before leaving my house to make sure it was good. I was pretty confident that chocolate, peanut butter, and popcorn would be a good combination. All was well! My friends seemed to enjoy it– I came home with an empty bowl!
So if you’re looking for a quick, easy, and tasty snack, you might consider giving this a try! The chocolate and peanut butter make it taste like an indulgent treat, but the light popcorn keeps it from being too indulgent and heavy. It’s the perfect balance.
- 1/3 c. uncooked popcorn
- 2 Tbs. vegetable oil
- 2/3 c. milk chocolate chips
- 1 2/3 c. Reese’s peanut butter chips
- Line a baking sheet with wax paper or parchment paper.
- Heat the oil to medium-high in a large stock pot. A large saucepan will work, but it should be bigger than two quarts. When the oil is hot, drop in a popcorn kernel. When it pops, add the remaining kernels, shake the pot to coat them all in oil, and cover.
- Cook the popcorn with the lid on, shaking occasionally, until all the kernels are popped. Pour the popcorn into a large mixing bowl, and set aside.
- Coarsely chop the milk chocolate chips. Then, melt the peanut butter chips in the microwave on medium-high power, stirring every 30 seconds until smooth.
- Pour the melted peanut butter chips over the popcorn, and gently stir it in. Try not to crush all the popcorn. When the peanut butter is almost incorporated, add the chopped milk chocolate, and stir to combine.
- Spread the coated popcorn onto the lined baking sheet, and refrigerate until hardened. It should only take about ten or fifteen minutes. Remove the popcorn from the fridge, break it up into bite-sized chunks, and enjoy!
- Recipe yields about two quarts. Store at room temperature, and eat within two days.
That’s all, folks! Doesn’t it sound easy? Well, it truly is.
This recipe is super easy to make, and it only requires a few ingredients. With just one bag of Reese’s peanut butter chips, a little milk chocolate, and some uncooked popcorn, you’re looking at a pretty fast and inexpensive shopping trip.
This may have been my first time making Reese’s Popcorn, but it will not be the last! I think I’ve found a great new go-to party snack, and I’m excited to make it again!
What’s your favorite snack to make for a social gathering?
One last note before I go… HAPPY EASTER, EVERYONE!
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