Submitted by Jenn Morgan
1/4 cup popping corn
1 1/2 - 2 cups semi-sweet chocolate chips (or dark chocolate if preferred)
Line a large cookie sheet with wax paper and spray wax paper with cooking spray.
Pop popcorn in an air popper.
Separate fully popped kernels from the seeds and put into a large bowl. Add small amount of salt to popcorn.
Melt chocolate in a double boiler set-up over med-high heat.
Once chocolate is fully melted and smooth, pour over the popcorn and mix gently with a spatula until popcorn is coated.
Spread out onto a cookie sheet and place cookie sheet uncovered into the fridge for 30-40 minutes.
Break up into chunks and serve?
Fee free to add nuts, pretzel pieces, or any other mix to the popcorn before adding the chocolate for something different!