Popcorn bars
HB-14847 · Hand-built original · American
Dark chocolate binds puffed rice cereal, salted popcorn, cranberries and marshmallow pieces into fridge-set bars. Cut into squares, they keep for up to a week chilled.
AmericanDesserts40 minMakes 2095 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: rice
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:20quantities adjust to match
Ingredients
- 7 oz dark chocolate (at least 70% cocoa solids), broken into pieces
- 1 3/4 oz puffed rice cereal
- 1 1/2 oz salted popcorn
- 1 3/4 oz dried cranberries, halved
- 1 3/4 oz large marshmallows, quartered
Method
- Line an 8-inch square baking tin with two layers of cling film, leaving enough overhang to lift the slab out later.
- Melt the broken chocolate in a heatproof bowl set over a pan of barely simmering water, keeping the base of the bowl clear of the water.
- Toss the puffed rice cereal, popcorn, halved cranberries and quartered marshmallows together in a mixing bowl while the chocolate melts.
- Pour the warm chocolate over the cereal mixture and fold it through with a rubber spatula until everything is evenly coated.
- Press the mixture firmly into the lined tin, cover with cling film, and refrigerate for at least 2 hours until completely set.
- Turn the slab out onto a board, cut it into 20 squares, and store the bars in the fridge, where they keep for up to a week.
Prep: 30 min · Cook: 10 min
Nutrition (per serving, where published)
95 kcalCalories
0.7 gProtein
12.2 gCarbs
5 gFat
3 gSaturates
0.9 gFibre
7.8 gSugars
18 mgSodium
5 mgCholesterol
61 mgPotassium
7 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data