Chocolate Drizzled Popcorn

Chocolate Drizzled Popcorn

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories380
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium220 mg9% DV
Total Carbohydrates56 g19% DV
Dietary Fiber2.0 g8% DV
Sugars49 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories380
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium220 mg9% DV
Total Carbohydrates56 g19% DV
Dietary Fiber2.0 g8% DV
Sugars49 g
Protein2 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 8 cups popped popcorn
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8-oz. pkg.)
  • 1/2 cup light corn syrup
  • 1/2 cup HERSHEY'S Milk Chocolate Chips
  • 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil)

Directions

  • 1. Heat oven to 275° F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn in prepared pans.
  • 2. Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated.
  • 3. Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely.
  • 4. Spread popcorn on wax paper lined cookie sheet or pan. Place milk chocolate chips and shortening in small microwave-safe container. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle melted chocolate over popcorn. Allow drizzle to set up; break into pieces. Store in tightly covered container in cool, dry place. About 8 cups popcorn.
Ingredients sitting on a table

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