Double Chocolate Popcorn Puppy Chow
You will never make puppy chow the same way again after experiencing POPCORN puppy chow! This addicting and delightful snack swaps rice cereal for delicious salty popcorn. They’re coated in a layer of creamy double chocolate and tossed in powdered sugar. One bite and you won’t be able to stop!
This post is sponsored by SunButter and all thoughts and opinions are my own. Thank you for supporting the brands that make Butternut Bakery possible!
How to Make Allergy-Friendly Puppy Chow
Aside from the popcorn, another ingredient that sets this puppy chow apart is the DOUBLE chocolate.
Typical puppy chow is made with a combination of chocolate and peanut butter. But for this batch, we’re using chocolate and chocolate SunButter.
It’s double the chocolate but with so much flavor. I’m constantly using chocolate SunButter because I can’t get enough of it, this popcorn puppy chow now being reason number one.
This chocolate SunButter has a creamy and light chocolate flavor with an almost marshmallowy quality to it. It’s hard to explain but you’ll know if you’ve tried it before! The level of sweetness is also just right, not too much but not too little. In other words, it makes this popcorn puppy chow taste incredible.
It’s also the reason why this recipe is nut-free! This recipe still has all the magic of classic puppy chow, but now in a way that everyone can enjoy.
How to Make Crunchy Popcorn Puppy Chow
I know what you’re probably thinking – won’t the popcorn turn stale and chewy with all that coating?
With a few simple tricks, the answer is a big no! This popcorn stays crunchy for days while still maintaining a creamy and sweet chocolate shell.
- Tip #1: Light Popcorn – Pick a popcorn that’s labeled as “light” and claims to go light on the salt and butter. If the popcorn is too buttery, that moisture will stay trapped underneath the chocolate layer and cause the popcorn to soften.
- Tip #2: Cooling – Spread out the hot popped popcorn on a sheet of parchment paper to cool before coating. Any trapped heat can cause the popcorn to soften as well, so cooled popcorn is the way to go.
- Tip #3: Layers – All this popcorn needs is a thin but even layer of chocolate. Too much and the popcorn can turn stale too soon. So as you’re coating the popcorn, add an extra cup if needed.
Following these tips will ensure your popcorn puppy chow stays fresh for days.
Popcorn Puppy Chow FAQs
You can use pre-popped, microwave, or stovetop popcorn. Whichever you prefer! Just make sure it’s a light popcorn that’s lightly salted and has light or not butter. This type of popcorn will stay crunchy the longest.
Semisweet is best for this recipe, but I think dark chocolate would also be a great option.
Sure! I would just make sure to really take your time when coating the popcorn in the chocolate to prevent too much breakage.
Store in a bowl or in a ziplock bag at room temperature and it will stay nice and crisp for about 4 days.
For more no bake recipes, check out my:
- Easter Bunny Chow
- Key Lime Cookie Pie
- Classic Tiramisu
- Sweet Almond Coconut Chex Mix
- Cookie Butter Marshmallow Treats
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this double chocolate popcorn puppy chow. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make this double chocolate popcorn puppy chow:
Double Chocolate Popcorn Puppy Chow
Description
This double chocolate popcorn puppy chow is the perfect balance of sweet and salty! With only a few ingredients, this delicious snack mix comes together in no time. It’s bound to be your new go-to snack!
Ingredients
Double Chocolate Popcorn Puppy Chow
- 3/4 cup (120g) semisweet chocolate chips
- 1/2 cup (120g) chocolate SunButter
- 6 cups light popcorn (roughly 1 bag)
- 1 ½ cups (150g) powdered sugar
Instructions
Double Chocolate Popcorn Puppy Chow
- For the popcorn, you can use pre popped packaged popcorn, microwave popcorn, or stovetop popcorn. Just as long as it’s lightly salted and not too buttery!
- Whichever you choose, prepare the popcorn and then spread it out on a sheet of parchment paper to cool.
- Next, add the chocolate chips and chocolate SunButter to a large pot over medium heat. Stir until smooth and melted.
- Remove from heat and add in the cooled popcorn.
- Gently fold to combine, careful not to crush the popcorn. The popcorn should have an even and light coating of the chocolate. If the coating appears too heavy, add more popcorn.
- Transfer the coated popcorn to a large lidded bowl (a large ziplock bag also works).
- Allow the popcorn to cool uncovered for about 10 minutes, then add the powdered sugar and shake to coat.
- Enjoy!
Equipment
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
This stuff is dangerous! The first time I made it I ate the whole batch myself in three days! I would love more recipes with sunbutter/choco sunbutter! This one is a keeper for sure!