Scotcharoos Popcorn

Scotcharoos Popcorn

(adapted from this recipe for peanut butter cup popcorn)

22 cups of popped popcorn

1 bag butterscotch chips

1 cup semi-sweet chocolate chips

1 tbsp. vegetable shortening or oil

1/2 c. toffee bits

2/3 c. semi-sweet chocolate chips (for drizzling)

Pop the popcorn and put in a large bowl.  In a microwave-safe bowl, combine the butterscotch chips, one cup of semi-sweet chocolate chips, and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds.  Pour the melted chip mixture over the popcorn and toss to combine.

Spread the popcorn onto two wax paper-lined baking sheets.  Sprinkle the toffee bits over the popcorn evenly.  In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about a minute in the microwave, mashing the bag every 20-30 seconds). Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn. Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along). When done, break the popcorn into small pieces and enjoy!  

TIP: Store this popcorn in the fridge if it doesn't set up all the way.  Some chocolate chips are softer at room temperature than others.