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1
Make the popcorn either with an air popper or on the stove top according to the directions on the bag, set aside in a large roasting pan or two large cookie sheets.
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2
In a saucepan over medium heat, mix together the corn syrup, sugar, peanut butter and vanilla. Bring to a boil stirring constantly. Once it has reached a boil, cook for one minute.
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3
Take off heat and pour over popped corn, working fast, stir in all of the peanut butter coating, mixing well so that all of the popcorn is evenly coated. Let popcorn sit for about 10 minutes and then mix again to break up the pieces.
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4
In a bowl, melt the chocolate for 20 seconds at a time in the microwave, stirring in between each 20 second cooking, until the chocolate is melted through. Be sure not to burn the chocolate.
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5
Once the chocolate is melted, drizzle the chocolate over the popcorn either with a spoon or by spooning the chocolate into a small Ziploc bag and then cutting a small hole at one of the tips and then drizzling over by squeezing the bag over the popcorn.
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6
Let set for 30 minutes and then break up the popcorn! If the chocolate isn't setting you can put your cookie sheets or roasting pan into the fridge for 15 minutes and then you should be good to go! Enjoy!
