Pop the popcorn. Heat oil in a heavy bottomed pan over medium high heat. When you think the oil is hot, test the heat of the oil by adding 2 to 3 single popcorn kernels to the oil. When the kernels pop, the oil is hot enough for the popcorn. Add all of the popcorn to the pot in a single layer and cover loosely with a lid, leaving a small space for steam to escape. Gently shake the pot occasionally as popcorn pops (to prevent kernels getting stuck to the bottom and burning). The popcorn is done when you don’t hear any more consecutive popping or you are able to count to about 5 seconds in between pops. Pour popped popcorn in a bowl and set aside. 

In a microwave safe bowl, add chocolate chips, peanut butter and coconut oil. Microwave chocolate mixture in 30-second increments. After 30 seconds, remove the bowl from the microwave and stir. Continue to microwave and stir in 30-second increments until chocolate and peanut butter are fully melted (it will take about 2 to 3 times in the microwave). 

Pour melted chocolate and peanut butter over popped popcorn and stir gently to combine. Dust powdered sugar gradually over chocolate-coated popcorn, stirring gently until all of the popcorn is coded in powdered sugar. 

Line a baking sheet with aluminum foil or parchment paper and pour popcorn onto the baking sheet spread it out into an even layer. She’ll pop corn on the baking sheet for at least 30 minutes in the fridge until chocolate is set. 

Serve as a standalone snack or with a sweet and salty snack board.