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.
- 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
- 300 gm dark chocolate (70% cocoa solids), finely chopped
- 30 gm coconut oil
- 30 gm salted roasted peanuts, finely chopped
- 20 gm cacao nibs
- 1Melt 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.
- 2Stir 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).
- 3For 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.
Rice malt syrup is available from health-food shops and select supermarkets.