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


  • 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
  • 11.5 cups kettle corn popcorn
  • few pinches of sea salt


  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!


  • yields 6 – 8.
© The Toasted Pine Nut