Popcorn Peanut Bark Recipes

CHEWY PEANUT BUTTER POPCORN BARS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

PEANUT BUTTER POPCORN

Steps:

• Place popcorn in a large bowl and set aside. In a heavy saucepan, combine sugar and honey; bring to a boil over medium heat; stirring constantly. Boil for 5 minutes, stirring constantly. Remove from the heat. Add peanut butter; stir until blended. , Pour over popcorn mixture; toss gently to coat. Cool completely on waxed paper. Store in airtight containers or plastic bags.

PEANUT BUTTER POPCORN BARS

Steps:

• Place popcorn in a large bowl; set aside. In a saucepan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat., Stir in peanut butter and vanilla; mix well. Pour over popcorn and stir until well coated. Press into a buttered 13x9-in. pan. Cool slightly before cutting.

PEANUT BUTTER POPCORN

Steps:

• Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.

CANDIED ALMOND BARK POPCORN

Steps:

• Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels.
• Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.

POPCORN & PEANUT BARK

Steps:

• Line a baking sheet with a nonstick liner.
• Melt the chocolate in a large, heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.
• Scrape the mixture onto the prepared baking sheet and spread into a thin layer. Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.

POPCORN DELIGHT

Steps:

• In a large bowl, combine the popcorn, peanuts, cereal and marshmallows. In a microwave-safe dish, melt candy coating and peanut butter; stir until smooth. Pour over popcorn mixture; toss to coat. , Spread mixture onto waxed paper-lined baking sheets; refrigerate for 15 minutes or until set. Break into pieces. Store in an airtight container in the refrigerator.

PEANUTTY POPCORN BALLS

Steps:

• In a large bowl, combine the popcorn and peanuts; set aside. In a small microwave-safe bowl, combine the brown sugar, corn syrup, peanut butter and salt. Microwave, uncovered, on high for 30-45 seconds or until bubbly; stir. Pour over popcorn mixture; mix well. When cool enough to handle, quickly shape into two 2-1/2-in. balls. Let stand at room temperature until firm before wrapping in plastic wrap.

ALMOND BARK POPCORN

Steps:

• Melt the peanut butter and almond bark together in the microwave or on low on the stove.
• Dump the popped popcorn, peanuts, rice krispies and peanuts together in a large bowl.
• Pour the almond bark/peanut butter mixture over and mix well.
• Lay out on a grease cookie sheet.
• Let harden.
• Put in zip lock bags.
• I'm guessing on servings; I'd say 16-20.