These chocolate bars are made with home-made popcorn and marshmallows. They’re super quick and easy to prepare and require no baking time.
If you’re looking for a quick and easy recipe then you should try out these chocolate popcorn bars. They are perfect for chocolate lovers and those that love popcorn. To make these bars, I prepare my popcorn from scratch but you can definitely use ready prepared popcorn to save even more time.
The bars are light and crunchy with a slight chewiness. The chewiness comes from adding golden syrup and marshmallows which go well with the crunchiness from the popcorn. The bars are topped with a thin layer of chocolate so you get the perfect combination of everything. If like me you love chocolate and popcorn then you’ll probably love this recipe too.
Ingredients for Chocolate Popcorn Bars
- 1 - 2 tablespoon sunflower oil – or any oil of choice.
- 40g popping corns or popping kernels – you can use ready made popcorn. If you use ready prepared popcorn then go for lightly salted.
- 200g chocolate – use good quality chocolate for the best results. You can use dark or milk chocolate. The chocolate should contain a minimum of 35% cocoa solids.
- 50g unsalted butter – use room temperature butter.
- 20g golden syrup – optional.
- 40g mini marshmallows – or you can use large marshmallows and chop them up.
- 100g chocolate – this extra chocolate will be used for the top layer of chocolate. Use milk or dark.
How to Make Chocolate Popcorn Bars – No Bake
1. If you’re using popping corns then add the oil to a saucepan over a medium heat. Cover the pan with a well-fitting lid, shake to coat the kernels in the oil. Cook until the popping stops then remove from the heat and allow to cool.
2. Line an 8 x 8-inch (20 x 20cm) square tin with parchment paper and set aside. Leave enough overhang to make it easier to remove the bars from the tin.
3. To a medium sized bowl add the chocolate, butter and golden syrup. Place the bowl over a pot of boiling water and melt all the ingredients together while continuously stirring. Ensure the bottom of the bowl is not touching the water. You can also do this in the microwave at 40 second increments but be careful not to start cooking the chocolate. The chocolate should only be warm once melted and not piping hot. Once the chocolate and butter are melted, set the bowl aside to cool.
4. Into the cooled chocolate, add the popcorn and fold it into the chocolate. While folding it in, use your spatula to slightly break up the popcorn. Fold in the mini marshmallows and ensure you coat them well with the chocolate.
5. Tip the mixture into the baking tin and spread it out. Using a palette knife or the back of a spoon press the mixture tightly into the pan. Set aside while you melt the top chocolate layer. Add the chocolate to a microwaveable bowl and melt at 15 second increments. Once the chocolate cools, spread a thin layer on top of the chocolate popcorn mixture in the baking tin and place in the freezer or fridge to set. Once it has set, cut into squares and enjoy.
Recipe Tips
- I tend to use two different types of chocolate for the main mixture and top layer of chocolate. If I use milk chocolate for the main mixture then I use dark chocolate for the top layer and vice versa.
- When melting the chocolate, I prefer the bain-marie method as you reduce your chance of cooking the chocolate which causes the chocolate to go grainy. If you melt the chocolate in the microwave then heat until most of the chocolate has melted and if there are some solid bits just stir until they melt into the already melted chocolate.
Nutrition
Nutrition based on 1 serving - Calories: 179kcal | Fat: 12.1g | Saturates: 6.8g | Carbs: 15.8g | Sugar: 13.3g | Fibre: 0.4g | Protein: 1.9g | Salt: 0.06g
Storage
Store these popcorn bars in the fridge for up to 5 days. You can also freeze them for up to a month.
More No Bake Recipes
Chocolate Popcorn Bars – No Bake
Ingredients
- 1 - 2 tablespoon sunflower oil
- 40g popping corn popping kernels
- 200g chocolate milk or dark (minimum 35% cocoa solids)
- 50g unsalted butter room temperature
- 20g golden syrup
- 40g mini marshmallows or large chopped marshmallows
- 100g chocolate additional for top layer
Instructions
- If you’re using popping corns then add the oil to a saucepan over a medium heat. Cover the pan with a well-fitting lid, shake to coat the kernels in the oil. Cook until the popping stops then remove from the heat and allow to cool.
- Line an 8 x 8-inch (20 x 20cm) square tin with parchment paper and set aside. Leave enough overhang to make it easier to remove the bars from the tin.
- To a medium sized bowl add the chocolate, butter and golden syrup. Place the bowl over a pot of boiling water and melt all the ingredients together while continuously stirring. Ensure the bottom of the bowl is not touching the water. You can also do this in the microwave at 40 second increments but be careful not to start cooking the chocolate. The chocolate should only be warm once melted and not piping hot. Once the chocolate and butter are melted, set the bowl aside to cool.
- Into the cooled chocolate, add the popcorn and fold it into the chocolate. While folding it in, use your spatula to slightly break up the popcorn. Fold in the mini marshmallows and ensure you coat them well with the chocolate.
- Tip the mixture into the baking tin and spread it out. Using a palette knife or the back of a spoon press the mixture tightly into the pan. Set aside while you melt the top chocolate layer. Add the chocolate to a microwaveable bowl and melt at 15 second increments. Once the chocolate cools, spread a thin layer on top of the chocolate popcorn mixture in the baking tin and place in the freezer or fridge to set. Once it has set, cut into squares and enjoy.
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