Recipe
Chocolate Cookie Popcorn Bars
Your new favorite way to eat popcorn: on top of a no-bake cookie covered in chocolate! You’ll love these fun and decadent Chocolate Cookie Popcorn Bars!
Prep: 20Cook: 120Total: 140
Servings: 6 1x
Ingredients
- 1 1/2 cup blanched almond flour
- 2 tablespoons unsweetened coconut shreds
- 1/4 cup agave nectar
- 1 1/2 teaspoon vanilla
- 1/4 cup liquid coconut oil
- pinch of salt
- 9oz bars 60% or more dark chocolate, melted
- 1 – 1.5 cups kettle corn popcorn
- few pinches of sea salt
Instructions
- In a large bowl, combine the almond flour, coconut shreds, agave nectar, and coconut oil.
- Use a whisk or rubber spatula to mix thoroughly.
- Cover the bottom and sides of a bread pan with plastic wrap or parchment paper. This helps you pull the bars out easily when they are done setting.
- Pour the batter into the baking pan, and use a spatula to firmly press it down into the bottom of the lined pan, creating a flat, even layer.
- Pour the melted chocolate into the pan, adding the second, chocolate layer. Use a rubber spatula to smooth it across the top evenly.
- Sprinkle the popcorn on top of the melted chocolate, pressing them down gently with the palm of your hands into the melted chocolate.
- Sprinkle a few pinches of sea salt on top of the popcorn and chocolate.
- Place the pan in the fridge or freezer for at least 2 hours.
- Remove the bars from the pan by pulling up the plastic wrap. Cut into bars and enjoy!
Tips
- yields 6 – 8.
Find it online: https://thetoastedpinenut.com/chocolate-cookie-popcorn-bars/