whisk: peanut butter cup + brownies popcorn

As a kid, I loved Dairy Queen Blizzards (and their low fat sibling, the Breeze) There’s something so wonderful about blending your favorite things together. As I’m sure you’ve noticed by now, I have a tendency to do this with a lot of things (see crack brownies) and now with this — Peanut Butter Cup Brownie Popcorn. Popcorn, like rice krispie treats, will gladly take on the flavor of whatever you mix it with while adding its crunchy texture and shape. In this case, I combined it with peanut butter, chocolate, brownie mix and peanut butter cups. I made this intending to give it to family at Sunday’s Easter brunch but I, shamefully, am not sure there will be any left to giveaway… Here’s how it’s made:

+ 6 cups popcorn (popped)
+ 1.25 c. dark chocolate chips
+ 1.25 c. semi sweet chocolate chips
+ 1/3 c. creamy peanut butter
+ 3/4 c. brownie mix
+ 1 10 oz. bag of mini peanut butter cups (unwrapped)

Pop the popcorn using your preferred method. I have an old stove top whirly bird that I use but you could just as easily use your favorite microwave popcorn. Place the popcorn in a large bowl and set aside.

Combine the chocolate chips in a microwave proof bowl and melt in 30 second intervals, stirring in between. This should take about 2-3 minutes to melt. Do not overheat it, make sure you heat only until it is melted and smooth. Then add the peanut butter and stir until combined. You may have to microwave it for a few seconds to get it to melt (no more than 15 seconds).

Then 1/4 c. at a time, add the dry brownie mix. The key to this is that you want the chocolate to get thick but not gritty, you want it to remain smooth so you may not need the full 3/4c, use your judgement here.

Once mixed, quickly pour the chocolate over the popcorn and add the peanut butter cups. Using a set of tongs, toss everything together until the popcorn is coated.

Pour the popcorn out onto two sheet pans/cookie sheets and allow to cool until the chocolate hardens. I put it in the fridge for an hour or so. You want to wait until it is fully hardened before serving (if you can).

There you have it. The possibilities are endless here and if I do run out, I’m tempted to make a caramel corn with rolo batch for my family instead. Enjoy!


whisk: chocolate covered snack cracker sandwiches

One of my favorite food blogs, Spoon Fork Bacon, recently posted an article on how to make chocolate covered ritz cracker sandwiches.   That site is amazing and the professionally styled images are drool worthy (make sure you don’t get any on the keyboard).  Then this week, I learned about Biscoff Spread.  Biscoff cookies are a European (and Delta Airlines) staple and now you can get the same flavor in a spread!  It’s hard to describe but it essentially is like a spiced cookie butter (yes, COOKIE BUTTER).    Sufficiently curious,  I decided to taste test some different sandwich cookie varieties.  Here are the combos that I did:

Peanut Butter + Powdered Sugar + Ritz Crackers

Peanut Butter + Powdered Sugar + Maldon + Ritz Crackers

Biscoff + Pretzel Crisps

Nutella + Ritz Crackers*

Nutella + Soda Crackers (Saltines)*

*Naturally, Nutella had to be on the list because you can’t do a recipe test on spreads without including it.

These are super easy to make.  For all versions, take a heaping teaspoon of the filling and spread between the crackers.  Create a sandwich and set aside on a cookie sheet lined with parchment or waxed paper.  When you have finished assembling the sandwiches, chill in the fridge for about 10 minutes to set.

To create the powdered sugar/peanut butter spread you simply combine 2 parts peanut butter to 1 part sugar and stir until combined (I did 1/4 c. PB and 1/8 c. powdered sugar).   If you want to add the salt, do so on top of the spread before placing the top cracker on the sandwich.

While the sandwiches are chilling, melt down about 2 cups worth of chocolate chips (for approximately 28 sandwiches) in a double broiler or using your microwave in 30 second intervals.  Stir to combine and once it is fully melted, add a few drops of vegetable oil for shine.    Using a set of tongs, submerge the sandwiches into the chocolate, rolling a few times to make sure they are coated.  Then “shake” off the excess chocolate and place back on the lined sheet pan.  Sprinkle with sea salt if desired and when you have dipped all of them place in the fridge for about an hour to set.

What can I say guys, picking a favorite was tough.  They flavor cominbations were all unique… but I think the Biscoff + Pretzel were my favorite!!

Any suggestions for the next time?  I wish I had smeared apples with the Biscoff and dipped them, guess I’ll have to make these again (sooner rather than later!)