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Chocolate Cups Recipe Made with Popcorn
Butterfinger is known for its crispy, crunchy, peanut-buttery goodness. Candy Pop Popcorn has blended the iconic candy bar’s rich, chocolatey flavor with airy, crunchy popcorn.
Below is a recipe by Candy Pop Butterfinger® Popcorn, with extra chocolate and peanut butter. Yes, not light, but yummy…
> National Popcorn Day is on January 19.
METHOD
• Line your standard muffin tin with 6 paper cupcake liners.
• Combine the chocolate and coconut oil in a microwave-safe bowl.
• Microwave for 30-second intervals, stirring between each one until the chocolate has melted.
• Pour 1 tablespoon of the melted chocolate in 6 of the paper cups.
• Place the muffin pan in the freezer to harden for 15 minutes, or the refrigerator for 30 minutes.
• In a medium bowl combine the peanut butter and powdered sugar and mix.
• Take the muffin tin out of the freezer.
• Add 1 tablespoon of the gooey peanut butter mixture on top of the hardened chocolate.
• Gently tap the bottom of the muffin tin on the counter, making the peanut butter form into an even flat layer.
• Reheat chocolate, if needed. Using the rest of the melted chocolate, dollop an additional 1 tablespoon on top of the peanut butter.
• Divide Butterfinger Candy Pop evenly and sprinkle on top of the chocolate layer.
• Using a spoon, drizzle the rest of the chocolate on top of the popcorn and sprinkle it with sea salt.
• Pop muffin tins back in the freezer for 15 minutes to harden.
Remove cups from the liners and enjoy!
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