Popcorn bars
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Makes 20
Tom Kerridge's chocolate popcorn bars are a revelation. Make a batch to share with friends or colleagues. The bars will keep for up to a week in the fridge.
Each serving provides 90 kcal, 1g protein, 13g carbohydrates (of which 9.5g sugars), 3.5g fat (of which 2g saturates), 0.5g fibre and trace salt.
Ingredients
- 200g/7oz dark chocolate (at least 70% cocoa solids), broken into pieces
- 50g/1¾oz puffed rice cereal
- 40g/1½oz salted popcorn
- 50g/1¾oz dried cranberries, halved
- 50g/1¾oz large marshmallows, quartered
Method
Line a 20cm/8in square baking tin with two layers of cling film.
Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water.
Meanwhile, put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well.
While the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a rubber spatula until everything is coated.
Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours.
Turn out onto a board and cut into 20 squares, to enjoy when you get a sweet craving. The bars will keep for up to a week in the fridge.
