This is my all time favorite quick treat. If I have to make something up fast this is my "go to" recipe...if you can call it a recipe. I've used it so often I need to come up another quick treat or people will start thinking it's the only thing I make.
 |
| Ingredients |
I use microwave popcorn rather than air popped because the salt clings to it better and makes a wonderful "Sweet & Salty" flavor blend.
I have a chocolate melter...that I love because I can throw my almond bark in and neglect it...it melts it at just the right temperature. ( It was a happy find while on a "Goodwill" hunt with Rachel)
But if you don't have a chocolate melter a heat proof dish in a crockpot or just warm (<200°) oven works great.(with this method you can neglect it while doing other things) Or in the microwave...you just have to buzz it 20 to 30 seconds and stir. Then repeat until melted.
But if you don't have a chocolate melter a heat proof dish in a crockpot or just warm (<200°) oven works great.(with this method you can neglect it while doing other things) Or in the microwave...you just have to buzz it 20 to 30 seconds and stir. Then repeat until melted.
 |
| Usually I melt about 4 squares of almond bark |
While the chocolate is melting I pop the popcorn (usually 4 bags)...transferring it from one bowl to another...so all the "grannies" fall the the bottom. I don't want any broken teeth from chocolate covered grannies.
I get the bowl warm and keep the popcorn warm so the almond bark coats it easily and evenly. 200° just till the bowl is warm or until my almond bark is melted and smooth.
Coat the popcorn and toss.
Immediately add peanuts if desired and toss. Sometime "tossing" uses the spoon and a hand.
Pour out onto cookies sheets and let cool and the almond bark set.
 |
| The towel in crockpot helps prevent the squeeze bottles from melting. I think I've melted more squeeze bottles than chocolate. |
Meantime be melting the desired drizzling chocolate. A crock pot on low or warm works well. With careful attention the micowave works good. Even setting the chocolate outside on the patio cement on a hot Vegas day work great.
I always use chocolate and then candy melts in colors that coordinate with the season or holiday. I like to use squeeze bottles because they are easy to drizzle with, less messy and then I just store the chocolate/melts in the bottles until the next time...then re-melt.
When the chocolate is nice and warm....drizzle quickly.
If you don't have squeeze bottles zip-lock bags work well.
Let the chocolate set.
Remove from pan into a serving bowl (presentation!) or bag it up to give to the Home Teaching families (Karl's home teaching families have probably figured out...we don't think ahead enough to make cookies!)
