This no-bake dessert really should come with a warning … it's irresistible. I enjoyed a couple of squares and had to send them to work with Christopher. He said I was quite popular that day. I'd suggest popping the corn on the stove in just a bit of canola oil. It takes just a few minutes and has none of the preservatives or waste that microwaved popcorn does. This whole dish, in fact, comes together in minutes.
3 tablespoons butter
1-1/2 cup honey
1-1/2 cup peanut butter
1 teaspoon ground cardamom
12 cups popped popcorn, crumbled with your hands into smaller bits
Coarse sea salt, like Maldon
1/2 cup mini semisweet chocolate chips
Lay a piece of parchment paper in a 9×13 baking pan, leaving a couple of inches to hang over the sides. Spray lightly with cooking spray.
Stir together butter, peanut butter, honey and cardamom in a saucepan over medium heat until melted. Pour over popcorn in an extra large bowl and stir to coat well.
Scrape into the pan and level quickly with an offset spatula. Sprinkle chips evenly over the top, press gently into popcorn with an offset spatula and let sit for 4 minutes to melt slightly. Then spread with the offset spatula.
Let cool and cut into 30 squares.