Ingredients
The following ingredients have 12 Servings
- 8 cups popped popcorn
- 14 ounces melted and tempered white chocolate or melted white candy melts*
- 2 tablespoons creamy peanut butter
- 1 pinch of salt
- 1/3 cup tan colored cookie crumbs
- 30-40 small chocolate sea shells
Instruction
- Pour the popped popcorn into a large mixing bowl.
- Stir in creamy peanut butter and a pinch of salt into the white chocolate.
- Reserve 2 tablespoons of peanut butter chocolate mixture for later use.
- Pour the remaining chocolate over the popcorn.
- Toss to coat.
- Spread into an even layer on a parchment paper lined baking sheet.
- Sprinkle with cookie crumbs.
- Refrigerate for 10-15 minutes.
- Remove and break popcorn into chunks.
- Reheat the reserved peanut butter chocolate then use it as glue to attach chocolate shells to the popcorn.
- Store in an airtight container until ready to serve.
- *See melting instructions on Hungry Happenings' Chocolate Making Tips Page
