Edible Chocolate Covered Popcorn Bowl With Chocolate Candy Covered Popcorn

When you host a party or take a dish to a family get together, it is fun to take something that is out of the ordinary. And Edible Chocolate Covered Popcorn Bowl With Chocolate Candy Covered Popcorn is definitely out of the ordinary and very impressive.

Edible Chocolate Covered Popcorn Bowl With Chocolate Candy Covered Popcorn

This recipe is super simple, but it is time consuming and has lots of steps. It is well worth the effort.

Begin by melting 40 ounces of the white chocolate Candy Melts in a double boiler. If you don’t have an “official” double boiler you can create one quite easily. You can also put about an inch of water in a pot and place a glass bowl on top of the pot. As long as the bowl doesn’t touch the water, this can also be considered your double boiler. Stir the white chocolate Candy Melts occasionally until fully melted.

Cover your bowls with aluminum foil.

While the chocolate is melting, pop the popcorn. Remove any uncooked kernels of corn and…

pour all cooked popcorn in the 15 inch porcelain enamel oval roaster.

When the chocolate has completely melted…

use a large spoon to fold the chocolate into the popcorn until all the popcorn is covered.

Begin melting the other 16 ounces of white chocolate Candy Melts in the double boiler.

Pour enough popcorn in the aluminum foil covered bowl to fill it half way. With gloved hands, press the popcorn onto all sides of the bowl as if you were making a crust for a pie. Press popcorn firmly, but do not MASH it to create a broken mess of popcorn.

After the bowl is completely covered and the 6 ounces (if you’re also making the Chocolate Candy Covered Popcorn to go in the bowl melt 16 ounces) of white chocolate Candy Melts are completely melted, fill in the gaps between the popcorn…

and add a layer of chocolate on the popcorn that creates the rim of the popcorn bowl. I used my gloved fingers, but you could easily use a frosting tube or pastry brush. Take your time with this step because you don’t want the popcorn bowl to be weakly connected at any point.

Refrigerate completed bowl for a minimum of one hour. When ready to use the bowl, using the aluminum foil, pull the “popcorn bowl” out of the “bowl” and carefully peel off the aluminum foil.

Fill the bowl with regular popcorn or Chocolate Candy Covered Popcorn.

Now I’ll show you how to make the Chocolate Candy Covered Popcorn!

Pop another bag of popcorn and remove all the uncooked kernels. You’ll have quite a bit of white chocolate left from making the bowl, so mix that chocolate with the popcorn the same way as you mixed it for the popcorn bowl. While the popcorn mixture is still warm, add miniature or bite size candy such as Snickers, Milky Way, Twix, Reese’s Peanut Butter Cups, Caramels, Whoppers, Nestle Crunch, Baby Ruth…Any candy that you enjoy! You can also add nuts like peanuts, pecans and walnuts. Spread this mixture on an aluminum foil lined baking sheet.

Melt 16 ounces melted dark chocolate Candy Melts. Mix about 6 ounces into the white chocolate popcorn mixture. With a spoon or piping bag, drizzle the remaining 10 ounces of melted chocolate candy melts over the top of the warm popcorn mixture.

Refrigerate cookie sheet for a minimum of one hour. When ready to fill the popcorn bowl with Chocolate Candy Covered Popcorn, peel off the aluminum foil from the back of the Chocolate Candy Covered Popcorn mixture. With gloved hands, break into medium size pieces.

Fill the Edible Chocolate Covered Popcorn Bowl With the Chocolate Candy Covered Popcorn.

* Point to remember – The chocolate popcorn will melt easily when touched by warm fingers. *

It not only LOOKS impressive and delicious, but it SMELLS divine.

I also know from several very reliable sources that the Edible Chocolate Covered Popcorn Bowl and the Chocolate Candy Covered Popcorn taste absolutely phenomenal. And…It is impossible to eat just one bite or one handful or one small bowl full. LOL

Edible Chocolate Covered Popcorn Bowl

Ingredients:

2 large bowls lined with aluminum foil
1 pair gloves (I used them because I’m allergic to corn, but they make the job not as messy too)
1 15 inch porcelain enamel oval roaster or a SUPER BIG bowl for mixing
2 bags popcorn (I used Orville Redenbacher’s Naturals Lightly Salted microwave popcorn)
40 ounces melted white chocolate Candy Melts
6 ounces melted white chocolate Candy Melts

Directions:

Melt 40 ounces of the white chocolate Candy Melts in a double boiler. If you don’t have an “official” double boiler you can create one quite easily. You can also put about an inch of water in a pot and place a glass bowl on top of the pot. As long as the bowl doesn’t touch the water, this can also be considered your double boiler. Stir the white chocolate Candy Melts occasionally until fully melted.

While the chocolate is melting, pop the popcorn. Remove any uncooked kernels of corn and pour all cooked popcorn in the 15 inch porcelain enamel oval roaster.

When the chocolate has completely melted, use a large spoon to fold the chocolate into the popcorn until all the popcorn is covered.

Begin melting the other 6 ounces (if you’re also making the Chocolate Candy Covered Popcorn to go in the bowl melt 16 ounces) of white chocolate Candy Melts in the double boiler.

Pour enough popcorn in the aluminum foil covered bowl to fill it half way. With gloved hands, press the popcorn onto all sides of the bowl as if you were making a crust for a pie. Press popcorn firmly, but do not MASH it to create a broken mess of popcorn.

After the bowl is completely covered and the 10 ounces of white chocolate Candy Melts are completely melted, fill in the gaps between the popcorn and add a layer of chocolate on the popcorn that creates the rim of the popcorn bowl. I used my gloved fingers, but you could easily use a frosting tube or pastry brush. Take your time with this step because you don’t want the popcorn bowl to be weakly connected at any point.

Refrigerate completed bowl for a minimum of one hour. When ready to use the bowl, using the aluminum foil, pull the “popcorn bowl” out of the “bowl” and carefully peel off the aluminum foil.

Fill the bowl with regular popcorn or Chocolate Candy Covered Popcorn.

Chocolate Candy Covered Popcorn

Ingredients:

1 baking sheet lined with aluminum foil
1 pair gloves (I used them because I’m allergic to corn, but they make the job not as messy too)
1 15 inch porcelain enamel oval roaster or a SUPER BIG bowl for mixing
1 bag popcorn (I used Orville Redenbacher’s Naturals Lightly Salted microwave popcorn)
10 ounces melted white chocolate Candy Melts
16 ounces melted dark chocolate Candy Melts
2 or 3 bags of miniature or bite size candy such as Snickers, Milky Way, Twix, Reese’s Peanut Butter Cups, Caramels, Whoppers, Nestle Crunch, Baby Ruth

Directions:

Melt 10 ounces of the white chocolate Candy Melts in a double boiler. If you don’t have an “official” double boiler you can create one quite easily. You can also put about an inch of water in a pot and place a glass bowl on top of the pot. As long as the bowl doesn’t touch the water, this can also be considered your double boiler. Stir the white chocolate Candy Melts occasionally until fully melted.

While the chocolate is melting, pop the popcorn. Remove any uncooked kernels of corn and pour all cooked popcorn in the 15 inch porcelain enamel oval roaster.

When the chocolate has completely melted, use a large spoon to fold the chocolate into the popcorn until all the popcorn is covered.

While the popcorn mixture is still warm, add chopped miniature or bite size candy such as Snickers, Milky Way, Twix, Reese’s Peanut Butter Cups, Caramels, Whoppers, Nestle Crunch, Baby Ruth…Any chocolate candy that you enjoy! You can also add nuts like peanuts, pecans and walnuts. Spread this mixture on an aluminum foil lined baking sheet.

Melt 16 ounces melted dark chocolate Candy Melts in double boiler. Mix about 6 ounces of the melted dark chocolate Candy Melts into the white chocolate popcorn mixture. With a spoon or piping bag, drizzle the remaining 10 ounces of melted chocolate Candy Melts over the top of the warm popcorn mixture.

Refrigerate cookie sheet for a minimum of one hour. When ready to fill the popcorn bowl with Chocolate Candy Covered Popcorn, peel off the aluminum foil from the back of the Chocolate Candy Covered Popcorn mixture. With gloved hands, break into medium size pieces. Fill the Edible Chocolate Covered Popcorn Bowl With the Chocolate Candy Covered Popcorn.