Chocolate Cookie Popcorn Bars

Lately we’ve had a popcorn obsession in our hours. I make the kids eat it outside because we get pretttaay messy with it. I’m a kettle corn girl. Give me alll the kettle corn and I am good to go. I start out with one little dainty kernel…

And then my hand starts stepping up the pace. Then handfuls get bigger and bigger until I basically cannot hold a conversation or do anything until alllll the popcorn is gone. I can only think about my next fix, er, I mean bite.

I wanted to do something fun and unexpected with Popcorn, I wanted to up the ante a bit. So here you have it folks, my deliciously yummy and decadent Chocolate Cookie Popcorn Bars because you know you want it:

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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!

Recipe by:Lindsay Grimes

Prep: 20Cook: 120Total: 140

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Servings: 6 1x

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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

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Instructions

1. In a large bowl, combine the almond flour, coconut shreds, agave nectar, and coconut oil.
2. Use a whisk or rubber spatula to mix thoroughly.
3. 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.
4. 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.
5. Pour the melted chocolate into the pan, adding the second, chocolate layer. Use a rubber spatula to smooth it across the top evenly.
6. Sprinkle the popcorn on top of the melted chocolate, pressing them down gently with the palm of your hands into the melted chocolate.
7. Sprinkle a few pinches of sea salt on top of the popcorn and chocolate.
8. Place the pan in the fridge or freezer for at least 2 hours.
9. Remove the bars from the pan by pulling up the plastic wrap. Cut into bars and enjoy!

Tips

• yields 6 – 8.

© The Toasted Pine Nut

Enjoy!! xo

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