By The Toasted Pine Nut
Chocolate Cookie Popcorn Bars
9 steps
Prep:20minCook:2h
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!
Updated at: Sat, 23 Nov 2024 11:04:29 GMT
Nutrition balance score
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Ingredients
6 servings
1 ½ cupblanched almond flour
2 tablespoonsunsweetened coconut shreds
¼ cupagave nectar
1 ½ teaspoonvanilla
¼ cupliquid coconut oil
salt
9 oz% dark chocolate
60, or more, melted
1 cupscorn popcorn
3 pinchessea salt
Instructions
Step 1
In a large bowl, combine the almond flour, coconut shreds, agave nectar, and coconut oil.
Step 2
Use a whisk or rubber spatula to mix thoroughly.
Step 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.
Step 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.
Step 5
Pour the melted chocolate into the pan, adding the second, chocolate layer. Use a rubber spatula to smooth it across the top evenly.
Step 6
Sprinkle the popcorn on top of the melted chocolate, pressing them down gently with the palm of your hands into the melted chocolate.
Step 7
Sprinkle a few pinches of sea salt on top of the popcorn and chocolate.
Step 8
Place the pan in the fridge or freezer for at least 2 hours.
Step 9
Remove the bars from the pan by pulling up the plastic wrap. Cut into bars and enjoy!
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