Instructions

• Pop the popcorn, let it cool, remove any unpopped kernels, and place exactly 8 cups of popped popcorn into a large mixing bowl (use a very large bowl—the bigger the bowl, the easier it is to coat).
• In a large, microwave-safe bowl combine 1/2 cup creamy peanut butter, 1 cup semi-sweet chocolate chips, 4 tablespoons unsalted butter, and 1/8 teaspoon salt. Microwave in 15-second bursts, stirring well between each burst, until the mixture is fully melted and smooth.
• Pour the melted peanut-butter–chocolate mixture evenly over the popcorn. Using a large spatula or wooden spoon, gently fold and stir the popcorn until the pieces are evenly coated—take care not to press or crush the popcorn.
• Divide the coated popcorn into two portions. Place one portion into a 1- or 2-gallon resealable plastic bag, add half of the 1-1/2 cups powdered sugar, seal the bag, and shake until the popcorn is evenly coated with powdered sugar. Pour the coated popcorn out into a large bowl or sheet tray. Repeat with the remaining coated popcorn and the remaining powdered sugar.
• Spread the finished Puppy Chow in a single layer on a sheet tray or leave in the bowl to cool. For extra crispness, place it in the freezer; if you prefer a softer texture, leave it at room temperature.
• Once cooled or chilled to your preference, serve immediately or store in an airtight container.