1. Line cookie sheet or jelly-roll pan with wax paper. Spread popcorn in thin layer on prepared pan.
2. Place milk choc chips and 1 teaspoon shortening in microwave-safe bowl. Microwave at MEDIUM (50%) thirty seconds stir. If required, microwave at MEDIUM yet another ten seconds at any given time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle over popcorn.
3. Place peanut butter chips and remaining 1 teaspoon shortening in separeate microwave-safe bowl. Microwave at MEDIUM thirty seconds stir. If required, microwave at MEDIUM yet another ten seconds at any given time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle over popcorn.
4. Allow drizzles to setup at 70 degrees or refrigerate about ten minutes or until firm. Break popcorn into pieces. 8 cups popcorn. Popcorn is better eaten within 24 hours as prepared, but could be kept in airtight container.
Note: Recipe amounts could be altered to fit your personal preference.
