Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, popcorn pie - chocolate peanut butter. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Popcorn Pie - Chocolate Peanut Butter is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Popcorn Pie - Chocolate Peanut Butter is something that I’ve loved my whole life. They’re nice and they look fantastic.

Free UK Delivery on Eligible Orders Spoon the chocolate mixture into the popcorn crust. Transfer to a small piping bag or zip-top bag. Pipe lines across the surface of the pie. Transfer to a small piping bag or zip-top bag.

To get started with this recipe, we have to prepare a few components. You can have popcorn pie - chocolate peanut butter using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Popcorn Pie - Chocolate Peanut Butter:

1. Prepare 2 tablespoons unsalted butter
2. Prepare 200 g marshmallow
3. Take 2/3 cup peanut butter, divided (160 g)
4. Get 8 cups popcorn, popped (80 g)
5. Prepare nonstick cooking spray, for greasing
6. Take 2 cups dark chocolate chip (350 g)
7. Get 2 cups milk chocolate chips (350 g)
8. Take 1 1/2 cups heavy cream (360 mL)
9. Make ready 4 tablespoons powdered sugar, divided
10. Prepare 2 teaspoons vanilla extract, divided
11. Prepare 3 tablespoons milk

Transfer to a small piping bag or zip-top bag. Spoon the chocolate mixture into the popcorn crust. Transfer to a small piping bag or zip-top bag. Pipe lines across the surface of the pie.

Steps to make Popcorn Pie - Chocolate Peanut Butter:

1. Melt the butter in a large pot over medium heat, then add the marshmallows and stir until starting to melt. Add ⅓ cup (80 g) of peanut butter and stir until completely melted. Remove the pot from the heat.
2. Add the popcorn to the pot and stir to coat completely. Let cool for 2 minutes.
3. Grease a 23-cm springform pan with nonstick spray. Press the popcorn mixture into the pan using the bottom of a measuring cup, creating an even layer along the bottom and halfway up the sides. Set aside.
4. Add the dark chocolate chips and milk chocolate chips to a medium bowl and melt in the microwave, stirring every 30 seconds, about 2 minutes total. Let it cool to room temperature.
5. In a separate medium bowl, whip the cream with an electric hand mixer until stiff peaks form, then add 3 tablespoons of powdered sugar and 1 teaspoon of vanilla and beat to incorporate.
6. Fold the whipped cream into the cooled chocolate.
7. Spoon the chocolate mixture into the popcorn crust. Spread evenly.
8. In a small bowl, combine the remaining ⅓ cup (80 g) peanut butter, 1 tablespoon powdered sugar, 1 teaspoon of vanilla, and the milk, stirring until smooth. Transfer to a small piping bag or zip-top bag.
9. Pipe lines across the surface of the pie. Drag a toothpick through, perpendicular to the lines, alternating directions from top to bottom.
10. Chill the pie in the refrigerator for at least 4 hours.
11. Release the springform, then slice and serve.

Transfer to a small piping bag or zip-top bag. Pipe lines across the surface of the pie. Here's what you need: unsalted butter, marshmallow, spread , popcorn, nonstick cooking spray, bittersweet chocolate chip, chocolate chips, cream , granulated sugar , vanilla , milk. In a saucepan, combine the corn syrup and sugar. Turn on the heat to medium-high and continuously shake the pot back and forth over the flame.

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