Close close
close

POPCORN BARS

POPCORN BARS

Dark chocolate and salted popcorn are strong, intense, contrasting flavours, which work well together in this sweet treat. A good standby to keep in a jar.

INGREDIENTS

SERVES: 20

200g dark chocolate (70% cocoa solids), broken into pieces

50g puffed rice cereal

40g salted popcorn

50g dried cranberries, halved

50g large marshmallows, quartered

METHOD

1: Line a 20cm square baking tin with two layers of cling film.

2: Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water.

3: Meanwhile, put the cereal, popcorn, cranberries and marshmallows into a bowl and mix well.

4: While the chocolate is still warm, and working quickly, pour it onto the cereal mixture and stir with a rubber spatula until everything is coated.

5: Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours.

6: Turn out onto a board and cut into 20 squares, to enjoy when you get a sweet craving. The bars will keep for up to a week in the fridge.

7: THE LOWDOWN: The percentage on a chocolate bar tells you how much pure cacao is in it. A higher percentage doesn’t always guarantee a darker chocolate, but it does guarantee a less sugary one, so if you’re watching your sugar intake then go for a chocolate with a higher percentage.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print
Sign in to Save this Recipe

INGREDIENTS

SERVES: 20

200g dark chocolate (70% cocoa solids), broken into pieces

50g puffed rice cereal

40g salted popcorn

50g dried cranberries, halved

50g large marshmallows, quartered

METHOD

1: Line a 20cm square baking tin with two layers of cling film.

2: Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water.

3: Meanwhile, put the cereal, popcorn, cranberries and marshmallows into a bowl and mix well.

4: While the chocolate is still warm, and working quickly, pour it onto the cereal mixture and stir with a rubber spatula until everything is coated.

5: Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours.

6: Turn out onto a board and cut into 20 squares, to enjoy when you get a sweet craving. The bars will keep for up to a week in the fridge.

7: THE LOWDOWN: The percentage on a chocolate bar tells you how much pure cacao is in it. A higher percentage doesn’t always guarantee a darker chocolate, but it does guarantee a less sugary one, so if you’re watching your sugar intake then go for a chocolate with a higher percentage.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print
Save this Recipe

SEEN IN

book

TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

Buy Book