Powdered Peanut Butter (1/4 cup)
Water (3 Tbsp)
, then add to small sauce pan with
Semi-Sweet Chocolate Chips (1/2 cup)
Creamy Peanut Butter (1/4 cup)
Raw Honey (1/3 cup)
. Cook over medium-low heat, stirring continuously, until all chocolate chips have melted and ingredients are well combined.
Remove from heat and allow to cool for a few minutes.
Angie's BOOMCHICKAPOP® Light Kettle Corn (1 bag)
to large bowl, then sort to remove any small kernels.
Coat 9x13 baking dish with nonstick spray and set aside.
Once chocolate peanut butter mixture has cooled slightly, pour over popcorn in large bowl and use spatula to mix thoroughly until all popcorn is fully coated.
Spoon chocolate covered popcorn into prepared 9x13 baking dish. Use spatula to press popcorn firmly into even layer, then put in refrigerator 25-30 minutes or until bars have harden enough to cut through with sharp knife.