This recipe is so easy and delicious, it’s a great one to have up your sleeve. It’s very versatile – great as a snack, perfect as a gift, even bring it to a dinner party for dessert! My only note is that I recommend you keep it refrigerated until serving, as the chocolate has a better snap that way. Hope you enjoy!
Sweet & Salty Popcorn Bark
- 1 lb. dark chocolate (70% is best)
- 4 cups salted popcorn (do not use ‘buttery’, I used G.H. Cretors Organic Simply Salted Popcorn)
- ¼ cup toffee bits
- ½ cup dried cherries, roughly chopped (use ‘sour’ kind if possible)
- (Optional: ½ teaspoon sea salt)
Line a 9×13-inch baking sheet with parchment paper so it overhangs the edges.
Place the chocolate in heatproof bowl set over a saucepan of barely simmering water creating a double broiler; stir occasionally, until melted. Remove from heat and reserve ½ cup melted chocolate, for drizzling.
Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top (optional: then sprinkle salt over top). Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.
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