Peanut butter and chocolate popcorn is a sweet & salty snack that is addictively delicious. With swirls of peanut butter sauce & dollops of melted chocolate, it’s a guaranteed hit with adults and kids alike. Serve it at your next party or movie watching night.
Who can resist the smell of popcorn? Once its unmistakable fragrance is in the air, forget about it.
The only scent that could rival it is chocolate chip or peanut butter cookies…
Those irresistible scents & flavors come together in peanut butter & chocolate popcorn. There’s a delicious mix of sweet, salty, nutty, and chocolaty.
Is it dessert or is it a snack? One thing is for certain – you can’t have just one handful!
I’ve made this recipe for parties. And there’s never any to take home afterwards!
This peanut butter chocolate popcorn recipe is from DIY Vegan, a cookbook by Nicole Axworthy and Lisa Pitman.
As the name suggests, DIY Vegan focuses on making staples from scratch. There are recipes for cereal and granola, crackers, croutons, chips, jams, non-dairy milks, and cheeses.
In the long-term it’s often cheaper to go homemade. And you avoid needless packaging and preservatives.
So while you could buy a metal tub of flavored popcorn, it’s easy to make your own. Plus, this recipe is entirely vegan & gluten-free – something not widely available at popcorn sellers in the mall.
How to make it
Here’s what you’ll need: popcorn kernels, chocolate chips, peanut butter, coconut oil, vanilla, maple syrup, and salt.
Pop popcorn on the stove in a large pot with coconut oil. Cover & shake regularly until the popping slows.
Then pour the popcorn into a large bowl.
Melt 2 Tablespoons of coconut oil in a saucepan with peanut butter, maple syrup, and salt. Remove from heat & add vanilla extract.
Drizzle peanut butter sauce over popcorn & stir to coat.
Spread popcorn over parchment paper covered baking sheets. Bake for 15 minutes at 300 degrees.
Melt chocolate in a double boiler. Then drizzle it over the cooling popcorn.
Transfer it to the refrigerator to finish cooling.
Make it your own
You can make this recipe your own by varying the ingredients and cooking methods.
Instead of cooking popcorn on the stove, use an air popper or microwave.
If you’re not a fan of coconut oil, replace the popping oil with organic canola oil. Then use 2 Tablespoons of non-dairy butter in the peanut sauce instead of coconut oil. (Reduce the amount of salt in the recipe if you’re using vegan butter.)
Maple syrup can be replaced with an equal amount of agave syrup.
Use the microwave to melt the chocolate instead of a double boiler. Simply microwave the chocolate chips for about 50 seconds. Stop once halfway through to stir.
It may look like the chocolate chips aren’t melted yet. But once you start stirring, you’ll see it happen before your eyes. (For more microwave directions, check out my post on chocolate covered oranges.)
This recipe is also terrific for handmade holiday and birthday gifts. Simply pour it into a cellophane bag, and tie it with a ribbon.
How to store it
During cool times of the year, you can keep the popcorn stored in a sealed storage bag on the counter or cupboard. It will keep for up to a week.
If the temperature is very warm in your home, I recommend storing it in the refrigerator. The chocolate can get a little melty when it’s overly toasty.
Peanut butter & chocolate popcorn (Peanut butter cup popcorn)
- Preheat the oven to 300°F. Line two baking sheets with parchment paper.
- In a large pot over medium-high heat, combine 2 teaspoons of the coconut oil and the popcorn kernels. Cover the pot and shake it back and forth across the burner to keep the kernels moving. Listen for the popping sound to slow down (3 to 5 minutes) then quickly pour the popcorn into a large bowl.
- In a small saucepan, melt the remaining 2 tablespoons of coconut oil, the peanut butter, maple syrup, and salt over medium-low heat. Stir to combine. Remove from the heat and add the vanilla extract. Drizzle the mixture evenly over the popcorn and stir to coat.
- Spread the popcorn over the prepared baking sheets. Bake for 15 minutes.
- Finely chop the chocolate and melt it using a double boiler. Drizzle the chocolate over the cooling popcorn.
- Transfer to the fridge to finish cooling, at least 30 minutes. Once completely cool, store in an airtight container at room temperature for up to 7 days.
Content, recipe, and photos updated June 17, 2021. Originally posted November 18, 2015.