Recipe courtesy of G.H. Cretors
Recipe courtesy of G.H. Cretors
Watch how to make this recipe.
Sweet and Salty Popcorn Bark
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- Level: Intermediate
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 283
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 5 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 14 mg
- Level: Intermediate
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 283
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 5 g
- Sugar
- 16 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 14 mg
Ingredients
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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.
