You will love this easy, no-bake recipe for Chocolate Popcorn Bars which contain just four ingredients. There’s a delicious combination of flavours and textures with smooth, creamy chocolate, both milk and dark, crunchy, slightly salty popcorn and sweetness from meltingly tender marshmallows. So good!
Why we love this recipe:
Popcorn is one of my favourite, easily prepared snacks and a non-negotiable addition to movie nights. It was a natural progression to add it to marshmallows, another favourite, and coat them both in melted chocolate. Simple, pure bliss!
A no-bake recipe is always welcome, and it means that you can prepare these bars in less than 30 minutes. You just need to be patient while the chocolate sets!
The Chocolate Popcorn Bars are a great sweet treat to have with tea or coffee, as an afternoon energy-booster, or to pack in school lunch boxes as they are nut-free. As well, parcel some up in cellophane and tie with a pretty ribbon – they will be a much-appreciated gift.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Chocolate – A combination of 70% dark chocolate and milk chocolate. However, use whatever you prefer, a combination or just one variety.
Popcorn – I used a bag of commercial popcorn, slightly salted. Avoid buttered popcorn.
Marshmallows – I use a combination of large pink and white marshmallows cut into quarters. You could use mini ones if you prefer.
Step by Step Instructions:
Start by lining a square 20cm (8 inch) baking tray or Pyrex dish with non-stick baking paper, being sure to leave a little hanging over the edges to make it easier to remove the Chocolate Popcorn Bars.
- Break or chop the chocolate into even-sized pieces so they will melt evenly. Place into a heatproof bowl, set over a saucepan of barely simmering water, making sure that the bowl does not touch the water and steam does not get into the chocolate.
- Add the popcorn and marshmallows to a medium-sized bowl.
- Add the slightly cooled chocolate to the bowl.
- Using two spoons, mix the ingredients.
- Keeping stirring gently until the popcorn and marshmallows are completely coated with the chocolate.
- Add the mixture to the prepared tin and press down firmly to flatten with a metal spatula or the back of a spoon. Set the tin aside for the chocolate to set, or place in the refrigerator for 1-2 hours.
Tips for success and FAQs:
As always, for the best result, it is important to use good quality chocolate. Choose a variety that you enjoy eating – it will make all the difference.
Follow our steps below to ensure you correctly melt the chocolate so it doesn’t seize. If some water, even a small amount, gets into the chocolate when it is melting, it will transform from a smooth, flowing mixture to one which is thick and grainy and not able to be used for this recipe.
I recommend air-popped corn, lightly salted or plain if you prefer. You can buy it commercially, make it in a microwave or on your stovetop. Avoid buttered popcorn.
My preference is the stovetop method. A double boiler gives the best control over the heat. If you use a chocolate bar, break or chop it into pieces of a similar size so that it will melt evenly. Be careful when melting the chocolate. If using a double boiler, ie, a bowl placed over a saucepan of water that has just begun to simmer, care must be taken to ensure that not a drop of water gets into the bowl or the chocolate will seize. This means that the chocolate will become thick and grainy making it unsuitable for this recipe. The bowl and the spoon/spatula that you use must be thoroughly dry. Do not use a wooden spoon as it may contain moisture. Further, the bowl must not touch the water in the saucepan or the chocolate may burn.
You can also use a microwave. Melt the chocolate in 30 second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook.
I find the best way is to use a sharp knife, dipped into a jug of hot water, and wipe clean with a paper towel occasionally. It is easier to cut if you remove it from the fridge about 10 minutes before cutting.
You can keep the Popcorn Bars, stored in an airtight container, in a cool, dry place, for up to a week – if they last that long. If the weather is warm and they need to be refrigerated, I like to put a few sheets of kitchen paper in the bottom of the container to help absorb any moisture.
More delicious recipes for you to try:
If you’re after some more delicious chocolate ideas, we recommend giving these recipes a try:
- Chocolate Tiffin
- Gluten-Free Brownies
- Vegan Chocolate Cupcakes
- Chilli Chocolates
- Homemade Chocolate Freckles
- Or, view our full collection of Chocolate Recipes.
I am sure that once you have made my Chocolate Popcorn Bars they will be a regular addition to your repertoire. They are ideal for an afternoon sweet treat, serve with morning coffee, make some for a bake sale or package in cellophane bags as very welcome gifts. They are also ideal to pack into school lunch boxes as they do not contain nuts.
I would love to hear from you when you have tried these!
Chocolate Popcorn Bars
- 75 g (2.6 oz) dark chocolate See Note 1
- 125 g (4.4 oz) milk chocolate
- 50 g (1.7 oz) popcorn – salted or plain See Note 2
- 60 g (2.1 oz) marshmallows – quartered See Note 3
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Line a square 20cm (8 inch) baking tray or Pyrex dish with non-stick baking paper, being sure to leave a little hanging over the edges to make it easy to remove the Chocolate Popcorn Bars.
- Break or chop the chocolate into even sized pieces so they will melt evenly. Place into a heatproof bowl set over a saucepan of barely simmering water making sure that the bowl does not touch the water and steam does not get into the chocolate.
- Stir with a metal spoon or spatula occasionally; do not use a wooden spoon, it may contain moisture. When the chocolate has almost melted, remove it from the heat; the residual heat will melt the remaining chocolate.
- Give it a final stir and set it aside for about 10 minutes to allow the chocolate to cool slightly. If the chocolate is too warm when added to the marshmallows, they may begin to melt.
- Meanwhile, add the popcorn and marshmallows to a medium sized bowl.Add the slightly cooled chocolate to the bowl and stir well to combine the ingredients – I use two spoons to toss the mixture.
- Add the mixture to the prepared tin and press down firmly to flatten with a metal spatula or spoon.
- Set the tin aside for the chocolate to set, or place in the refrigerator for about one-two hours.Once set, cut into bars and enjoy. Store in an air-tight container.
- Use the chocolate of your choice. You don’t have to use a combination, you can use dark, milk or white chocolate if you prefer. Use good quality chocolate – it will make all the difference to the result. Choose a chocolate that you enjoy eating.
- I recommend air-popped corn, lightly salted or plain if you prefer. You can buy it commercially, make it in a microwave or on your stove top. Avoid buttered popcorn.
- I use a combination of large pink and white marshmallows cut into quarters. You could use mini ones if you prefer.
- You can use a microwave if you prefer. Melt the chocolate in 30 second increments, stirring occasionally. Keep an eye on it to ensure that it does not overcook.
- Please note, the nutritional information is based on one popcorn bar. The nutritional information is an estimate only.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.