Chocolate-peanut butter popcorn bars

Popcorn, peanut butter and bitter chocolate combine in this no-bake, salty-sweet treat that's greater than the sum of its parts. It will keep for up to a week in the fridge, but odds are that it won't last that long.

You'll need

60 gm coconut oil 60 gm popping corn 230 gm crunchy peanut butter 130 gm rice malt syrup (see note) 1 tsp vanilla bean extract   Chocolate topping 300 gm dark chocolate (70% cocoa solids), finely chopped 30 gm coconut oil 30 gm salted roasted peanuts, finely chopped 20 gm cacao nibs


  • 01
  • Melt 3 tsp coconut oil in a saucepan over medium-high heat, add a corn kernel and when it starts to spin in the oil, add remaining popping corn, cover with a lid and cook, shaking pan occasionally, until popping stops (2-3 minutes). Tip into a bowl.
  • 02
  • Stir peanut butter, rice malt syrup, vanilla and remaining coconut oil in a saucepan over low heat until melted and combined, then add to popcorn and mix well. Press into a 15cm x 32cm cake tin or a 20cm-square cake tin lined with baking paper and refrigerate to set (1-2 hours).
  • 03
  • For chocolate topping, melt chocolate in a bowl over a saucepan of barely simmering water, stirring occasionally, until smooth, then stir in coconut oil. Pour evenly over popcorn mixture, scatter with peanuts and cacao nibs, and refrigerate until set (1-2 hours). Popcorn bars will keep refrigerated for up to a week. To serve, cut into fingers with a hot, wet knife.

At A Glance

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Additional Notes

Rice malt syrup is available from health-food shops and select supermarkets.

Featured in

Feb 2017

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