Chocolate Peanut Butter Toffee Crunch Corn

This is an easy one.

Pop a bunch of popcorn.

Desiccate roughly half of it with burnt sugar syrup.

Get terribly angry and spout a few obscenities.

Then coat your remaining popcorn in melted chocolate, peanut butter, and toffee bits.

Eat it furiously.

Chocolate Peanut Butter Toffee Crunch Corn

  • 9 cups popped popcorn
  • 6 ounces milk chocolate, chopped
  • 8 ounces chocolate coated toffee bits (such as Heath or Skors brand)
  • 1/2 cup chunky peanut butter

Place the popped popcorn in a large bowl. Melt the milk chocolate and half of the toffee bits in a small saucepan over low heat, stirring constantly. Once smooth and melted, pour over the popcorn. Return the saucepan to low heat and melt the peanut butter until smooth and immediately pour over the popcorn. Stir everything to coat. Toss in remaining half of toffee bits. Refrigerate for 30 minutes to harden.


One thought on “Chocolate Peanut Butter Toffee Crunch Corn

  1. Pingback: Savannah…Land of Adorable Dreams Come True « Beauty & the Feast

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