My friend Sarah had a birthday a few days ago and she asked me to make something chocolate-peanut butter for her. I came up with this Puffcorn. That's right Puffcorn. It's not a typo. You can find puffcorn at some grocery stores with the chips. It comes in cheese and butter flavors. The butter flavor is a lot like popcorn without the kernels. I love using it for recipes in place of popcorn for that very reason. You can absolutely substitute some popcorn if you can't find Puffcorn, though.
I grew up eating those peanut butter oatmeal no bake cookies. Maybe you've had them before? The mixture that coats this popcorn is a lot like the stuff that binds those cookies together, but I used chocolate chips instead for cocoa powder. This also doesn't require the use of a candy thermometer. I make quite a few variations on this recipe. My husband calls it Crunch n' Munch for grown ups. I like that a lot.
Put some corn syrup and sugar in a pan and melt the sugar.
Put your puffcorn and peanuts in a really, really big bowl or roasting pan.
Add chocolate and peanut butter to the saucepan and stir it up until it's melty and smooth.
Pour the chocolate mixture over the Puffcorn and peanuts and toss it up. Don't try to coat it completely. Then bake it for a little while. Voila! Chocolate Peanut Butter Puffcorn.
Chocolate Peanut Butter Puffcorn
2/3 cup light corn syrup
2/3 cup sugar
1 bag Butter flavor Puffcorn (or 8 cups popped popcorn)
2/3 cup salted peanuts
2/3 cup creamy peanut butter
2/3 cup semisweet chocolate chips
Preheat the oven to 300°. In a medium saucepan, combine the corn syrup and sugar over meduim heat, stirring occasionally. In a separate bowl or roasting pan, stir together the Puffcorn and peanuts. Once the sugar in the saucepan has melted, add the chocolate chips; stir until melted. Add the peanut butter and stir until the mixture is completely smooth.
Pour the chocolate mixture over the Puffcorn and toss well to coat as evenly as you can. If you used a bowl to mix your Puffcorn, transfer the mixture to a roasting pan or two rimmed baking sheets. Bake, stirring every 10 minutes, for 40 minutes. Allow the mixture to cool slightly, then transfer to a piece of wax paper to cool completely. Once the mixture is cool, break the clumps apart, and serve.