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overhead shot of cut popcorn bars, with some popcorn and marshmallows sprinkled around the edge.

Chocolate Popcorn Bars

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!
Course Afternoon Tea, Dessert, Morning Tea, Snack
Cuisine International
Prep Time 10 minutes
Cook Time 5 minutes
Setting Time 2 hours
Total Time 2 hours 15 minutes
Servings 12 bars
Calories 122kcal
Author Alexandra


  • 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


  • 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.


  1. 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.
  2. 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.
  3. I use a combination of large pink and white marshmallows cut into quarters. You could use mini ones if you prefer.
  4. 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.
  5. Please note, the nutritional information is based on one popcorn bar. The nutritional information is an estimate only. 


Calories: 122kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 89mg | Fiber: 2g | Sugar: 10g | Calcium: 8mg | Iron: 1mg