Chocolate Peanut Butter Popcorn
Chocolate Peanut Butter Popcorn. Toss with your hands to coat. Once corn starts popping, turn heat down to medium-low and cover with a.
Pour over popcorn on cookie sheet. When they pop, add kernels and swirl pan to evenly coat. Leave a small crack for steam to escape.
Meanwhile, in a double boiler over low heat, melt chocolate chips.
Divide the popcorn between two sheet pans lined with parchment paper.
All products come with a "best by" date sticker on the bottom of the bag. Line a baking sheet (jelly roll pan) with parchment paper, spray with cooking spray and set to the side. Place the popcorn in a deep roasting pan.
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Duane Montoya
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