Recipe of the week: chocolate covered popcorn

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Simran Alter ’21 | Features Staff Writer

As we enter the fourth week of classes, I can only assume that most of us are prematurely beginning to feel the mid-semester slump that inevitably affects us all at one point or another. We’ve sailed through syllabus week and are now faced with the the reality of endless readings and essays and presentations. To ease the pain that comes with endless hours of studying, I’ve included a simple recipe that might make those long nights just a little bit more tolerable. A mix of sweet, salty and crunchy, this recipe is the perfect answer to your midnight cravings.


1 pack of microwaveable popcorn

1 1/2 cups chocolate chips


  1. Make popcorn as instructed on package. Take out bag and let it cool for five minutes.

  2. Put chocolate chips in a microwave-safe bowl and microwave for one minute. Stir. Continue to microwave in 30-second intervals until the chocolate is smooth and creamy. Do not overcook chocolate; burnt chocolate smells even worse than burnt popcorn!

  3. Put popcorn onto a plate and drizzle melted chocolate evenly over popcorn.

  4. Place plate in refrigerator for 10 minutes. Remove from fridge and enjoy!

Optional add-ons:

Before adding the chocolate, mix any of the following items with popcorn:

  • Broken pretzels

  • Crushed candy canes

  • Sprinkles

  • Peanuts or almonds

  • Mini marshmallows

Sophian Smith