- 10 cups lightly salted popcorn
- 2 cups semisweet chocolate chips (about 12 ounces)
- 1 1/2 cup dried cranberries, divided
Melt the chocolate chips in a microwave-safe bowl in 30 second increments, stirring after each to help the chocolate melt. Once chocolate is fully melted, transfer to a large heavy duty freezer bag that has been opened and set into a small bowl for support. Seal bag, carefully snip off a small part of one corner with scissors.
Working quickly, squeeze chocolate over popcorn and cranberries, keeping in mind the chocolate will help them stick together. Sprinkle remaining dried cranberries on the warm chocolate and popcorn. Let cool and chocolate will harden. Break into chunks and store in an airtight container or sealed bag for up to two days.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.