Kids dive right into these popcorn bars whenever they’re served up and parents don’t often hold back either. You can use whatever extra dry ingredients you have on hand instead of hemp, chocolate chips or cacao nibs — sultanas, dried apple or apricots and cranberries all work a treat. Drizzle some melted chocolate over the top before setting for something fun!
Serves: 16-20
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 3 cups cooked popcorn
- ¼ cup sunflower seeds
- ¼ cup chocolate chips or cacao nibs
- 2 tablespoons hemp seeds
- ¾ cup smooth peanut butter
- ¼ cup honey or rice-malt syrup
Method
- Line 20 × 20cm square cake tin with greaseproof paper.
- Place popcorn, sunflower seeds, choc chips or cacao nibs and hemp seeds in large mixing bowl and toss to mix.
- In small saucepan, gently melt together peanut butter and honey or rice-malt syrup until just a touch runny and combined, stirring together while heating — this should only take a minute or less.
- Immediately pour over popcorn bowl and mix together with hands.
- Press firmly into lined tin and place in freezer to set for 2 hrs.
- Serve immediately from freezer for kids to devour.
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