Nutrition per serving may change if servings are adjusted.
1½ cups dark chocolate pieces, such as Hershey®'s Special Dark brand
2 teaspoons shortening
2 teaspoons chili powder
1 teaspoon ground cinnamon
¼ teaspoon crushed red pepper
6 cups popped 94% fat free microwave popcorn (most of 1 bag) or air-popped popcorn
½ ounce white baking chocolate, melted
Chili powder and/or crushed red pepper
In a large microwave-safe bowl combine dark chocolate pieces and shortening. Microwave, uncovered, on 100 percent power (high) 1½ to 2 minutes or until chocolate melts, stirring every 30 seconds.
In a small bowl combine the 2 teaspoons chili powder, the cinnamon, and the ¼ teaspoon crushed red pepper. Stir spice mixture into the melted chocolate mixture.
Slightly crush the popped popcorn (see Tip). Stir crushed popcorn into the spiced chocolate mixture. Stir until the popcorn is evenly coated. Using two spoons, spoon popcorn mixture into 20 mounds onto parchment or waxed paper. Drizzle tops of the mounds with melted white baking chocolate; sprinkle with additional chili powder and/or crushed red pepper.
Let stand 3 to 4 hours or until completely set before serving.
Tip: To crush the popcorn, place popped popcorn in a resealable plastic bag; seal bag. Using a rolling pin, lightly pound and roll popcorn until slightly crushed.