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Peanut Butter Popcorn Fudge

So, classes are starting to get into full swing and the reading is beginning. This semester, I’m taking Business in the International Context (which is super interesting already), Intermediate Spanish (let’s hope I get better at that), Accounting (bleh…math), and Intro to Creative Fiction Writing. About that last one, I’m really, really excited for it.

Clearly, I like to write, or I wouldn’t share embarrassing, exposing, and random stories about my life with a group of (mostly) strangers. For our first night of reading, we had to read an excerpt from Bird by Bird by Anne Lamott called “Shitty First Drafts”. Truly, it was hilarious, and wildly enlightening, because I realized that what I write for you guys is my shitty first drafts.

I write for this blog about whatever’s on my mind, and usually only go through looking for stupid grammar and spelling mistakes. I’m not sure if I’ve ever actually changed a significant part of a post after it’s initial writing. According to Anne, only I’m supposed to read my shitty first drafts, but on this blog, I like you all to see my thoughts how I see them.

I share candidly on here, writing whatever the heck I want. Anne says “very few writers really know what they are doing until they’ve done it,” and as far as my posts go, that’s totally accurate. Reading this piece for class sparked these thoughts, so here you go, just another shitty first draft that I’m posting on the internet for all the world to see. This is my “just getting it down on paper”. I guess if I really wanted to, I could create some pretty darn good stories and papers out of some of these posts if I wanted to refine and edit them to death, but I’ll be honest: I like them how they are.

I find it settling to be able to go back on Bakerita and read about what I was thinking about when making a particular dish, during a particular time of my life. Sometimes I read about the things I shared and think, “why would anyone care about this?” or “Holy cow, I cannot believe I shared so many private details of my life on the Internet!” and the voices of my parents, former coaches, and mentors ring in my head about how nothing can ever come off of the Internet. Oops.

You guys have become my shitty first draft diary, and I thank each and every one of you for reading my ridiculous, over-sharing, extensive stories. So, I made you fudge.

It’s really easy, really good, and really fun. It makes you think of carnivals, and kids, and movies.

It’s just one of those things that makes you happy. A simple pleasure, if you will. It has three ingredients and the hardest part is popping the popcorn.

Just kidding. The hardest part is waiting for it to set. Thats torturous. Spoon a bit of the mixture into your mouth while you wait. I won’t tell…I promise.

Peanut Butter Popcorn Fudge

Yield: 16 pieces

Ingredients

  • 1 can (1 lb.) vanilla frosting
  • 1 jar (16.3 oz.) creamy peanut butter
  • 2 cups + 1/4 cup popped popcorn, divided

Instructions

  1. Line and grease an 8x8-inch baking pan.
  2. Place all of the vanilla frosting and peanut butter into a microwave-safe bowl. Microwave for 1 minute and stir together until completely combined. Fold in 2 cups of popped popcorn.
  3. Scrape the entire mixture into the prepared pan. Crumble up the remaining 1/4 cup popcorn and sprinkle it on top. Refrigerate for 2 hours, or until firm. Cut into 16 pieces. Enjoy!

Notes

Recipe adapted from Vintage Sugarcube

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http://www.bakerita.com/peanut-butter-popcorn-fudge/

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Comments

  1. Tara @ Chip Chip Hooray says:

    Oh my gosh–I absolutely LOVE Bird by Bird. I read it for a class in college as well, one that trained us to be tutors in our school’s Writing Center, but our professor had her MFA and also taught Advanced Expository Writing…anyway, she’s like my favorite person ever. I still go back and reread that chapter on Shitty First Drafts because every word is so true. Yay, I’m so glad someone else has discovered it!!

  2. Delicious fudge, and so easy to make! Yum! Everyone on RecipeNewZ loved it and now it is featured on our “hall of fame” Facebook page:
    http://www.facebook.com/RecipeNewZ Congrats!

  3. Jenny (VintageSugarcube) says:

    Hey Rachel,
    Thanks for the link. I like your version with the popcorn much better than mine. Glad college is going well. Love your post, as it’s a reminder to me to read that book, it’s been on my list. I LOVE Anne Lamont’s books. Have a wonderful Labor Day weekend and keep in touch! :)

  4. VioletFlame says:

    I am going to try this! I’m such an unpracticed cook tho – could you clarify step 1? Grease with what, line with what? Would wax paper do, or do I need parchment paper? Could I use spray Pam? Or, since it’s just for cooling, do you think I could I use a silicon pan and no grease or lining? Thanks so much for your help and fun recipe!

    • Since it’s not for cooking, you can definitely use a silicone pan and skip the whole greasing/lining business! That’s what I would have done if I had one :) I use parchment paper and Pam for lining/greasing though, easiest and works the best!

  5. I love the idea off this bar. Mine was not as brown as yours but really light and the popcorn became super soft inside. Any tips?
    Greetings Yvette

  6. Hi Yvette – I’m not sure what could’ve happened. What kind of peanut butter did you use? The ingredients are pretty simple so I’m not sure what could’ve happened, unless with different brands than I used it turned out differently.

  7. Hi rachel

    Thanx for your post. It might be the peanut butter. I’m from the Netherlands and used a dutch brand. That might be different. The tast was great do ;)
    Ill give it an other try thanx

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