BUCKEYE POPCORN RECIPES

Steps:

• Pour marshmallows, butter, and peanut butter in a large pot over medium-low heat. Stir until melted and smooth.
• Add popcorn to marshmallow mixture and stir gently with a rubber spatula to thoroughly coat.
• When cool enough to touch, use hands to form mixture into 32 balls. Dip hands in cold water or spray hands with non-stick cooking spray to prevent sticking. Place on parchment-lined baking sheet and let cool completely.
• Melt chocolate candy coating pieces according to package directions.
• Use a toothpick to dip popcorn balls into chocolate, about three-fourths of the way. Roll and tap to remove excess chocolate, then return to baking sheet to firm up. Once chocolate has set, carefully remove toothpicks and serve.

Steps:

• Melt the chocolate on low heat over the stovetop, stirring constantly, until completely smooth. Pour over popcorn and toss gently to coat. Be sure to stir up from the bottom because that's where the chocolate will settle.
• Make the peanut butter drizzle next. In a pan over the stove top on low heat, stir together peanut butter, vanilla, powdered sugar, milk, and brown sugar. Stir well and allow mixture to warm through, but NOT boil.
• Spread chocolate popcorn out on a parchment paper-lined cookie sheet. Drizzle peanut butter mixture over the popcorn, then sprinkle with mini chocolate chips and peanuts. Let sit in the refrigerator until set. Break up popcorn into chunks and serve.