Recipe courtesy of G.H. Cretors
Sweet and Salty Popcorn Bark
Total:
15 min
Active:
10 min
Yield:
12 servings
Level:
Intermediate
Total:
15 min
Active:
10 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Directions

Line a 9x13-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, stirring occasionally, until melted. Remove from heat. Reserve 1/2 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. 

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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