Yield: 1 lb (about 16 cups)
- 1 2.8-ounce bag microwave popcorn
- 12 ounces peanut butter chips
- 8 ounces miniature peanut butter cups, coarsely chopped (about 1 1/2 cups)
- 1 cup chopped peanuts, either honey-roasted or salted
- 1/2 cup chocolate chips
- Flaked sea salt, for finishing
1. Pop the bag of microwave popcorn according to the package directions. Pour the popped popcorn into a large bowl, removing as many unpopped kernels as possible.
2. Melt the peanut butter chips in a bowl in the microwave, stirring after every 30 seconds to prevent overheating. Stir until the peanut butter chips are melted and completely smooth.
3. Pour the melted peanut butter chips over the popcorn and stir until the kernels are completely coated. Once coated, add the chopped peanut butter cups and the chopped peanuts, and stir them in.
4. Pour the popcorn out onto a baking sheet covered with waxed paper or aluminum foil, and spread it into an even layer. Melt the chocolate chips in a small microwave-safe bowl, and use a spoon to drizzle the melted chocolate over the tray of popcorn. While the chocolate is still wet, sprinkle a few pinches of flaked salt on top.
5. Let the tray sit at room temperature or in the refrigerator until the peanut butter and chocolate layers are set, then break it up into small chunks to serve.
6. Store Peanut Butter Cup Popcorn in an airtight container at room temperature. It will stay good for several weeks, but the peanut butter will develop a soft texture after just a few days.