Directions

1. Line cookie sheet or jelly-roll pan with wax paper. Spread popcorn in thin layer on prepared pan.

2. Place milk chocolate chips and 1 teaspoon (5 mL) shortening in microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle over popcorn.

3. Place peanut butter chips and remaining 1 teaspoon (5 mL) shortening in separate microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle over popcorn.

4. Allow drizzles to set up at room temperature or refrigerate about 10 minutes or until firm. Break popcorn into pieces.

Makes about 8 cups (2 L) popcorn. Popcorn is best eaten the same day as prepared, but can be stored in airtight container.

Note: Recipe amounts can be changed to match your personal preference.