Special equipment: Candy thermometer
For the peanut butter bar: In a microwave-safe bowl, heat the dark chocolate, cocoa butter and peanut butter together in a microwave until melted. Reserve until ready to assemble.
For the popcorn: In a large pot, place 2 ounces water, sugar, corn syrup, cinnamon, black pepper, vanilla, ancho chile powder, cayenne powder and cloves, and cook over medium heat. Once the mixture reaches 245 degrees F, add the popcorn and stir. Continue stirring until the sugar recrystallizes and the popcorn is coated with sugar. Pour onto a silicone mat to cool.
To assemble: Place the peanuts and cocoa nibs into the cavities of a silicone mat and pour the chocolate peanut butter mixture on top. Top with the popcorn and allow to set.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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