Creme Brulee - Chef Recipe by Mark Williamson
Bistro Moncur’s version of the classic French dessert, served with your favourite tuile, shortbre...
8 cups popped popcorn
1 cup white chocolate
3 Tbs peanut butter
1/2 cup mini chocolate chips
Pour the popcorn into a large bowl and remove any unpopped kernels.
Place the white chocolate and peanut butter in a medium microwave-safe bowl. Microwave on medium power for 1 minute. Stir until melted and smooth. If needed, add additional heating time in 30-second increments, stirring after each time, until the chocolate is melted and smooth.
Pour the melted chocolate over the popcorn. Using a large rubber spatula, gently stir to coat.
Spread the popcorn mixture on a large piece of baking paper. Sprinkle the chocolate chips over the popcorn.
Allow to cool until the chocolate coating has hardened, about 20 minutes. Break into pieces before packaging or transferring to a bowl to serve immediately. The popcorn may be stored in an airtight container for up to 4 days.
Credits: Ashton Epps
Photo Credits: Ashton Epps