- 1 cup milk chocolate chips
- 1 tablespoon shortening
- 6 cups caramel popcorn with peanuts
- In a microwave-safe bowl, melt chocolate chips and shortening. Place popcorn in a large bowl; drizzle with melted chocolate and stir gently. Spread on a waxed paper-lined baking sheet. Refrigerate until set. Break into pieces. Store in an airtight container. Yield: 6 cups.
Originally published as Chocolate Caramel Corn in Quick Cooking November/December 2004, p47
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