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Olympic Peninsula – Oct. 2017
Ashland – Oct. 2017
Visit Vancouver USA – Oct. 2017

Sweet & Salty Popcorn Bark Recipe

Popcorn bark

Okay, when I’m not paying attention to my weight, one of my favorite treats is sweet and salty popcorn bark. It’s got great chew and, of course the saltiness of the popcorn combined with the sweetness of the chocolate. What could be better? It also makes a gift.

Our pals at G.H. Cretors shared this recipe with us. www.ghcretors.com

Prep Time: 10 minutes Cook Time: 5 minutes
Serves: 12

1 lb. dark chocolate
4 cups G.H. Cretors Organic Simply Salted Popcorn

Two reasons to use G.H. Cretors Popcorn for this recipe: 1) it's quick and easy and 2) G.H. Cretors popped corn is big and fluffy.

Two reasons to use G.H. Cretors Popcorn for this recipe: 1) it’s quick and easy and 2) G.H. Cretors popped corn is big and fluffy.

1/4 cup toffee bits
1/2 cup dried cherries

Line a 9×13-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.

Tips:
– Use at least a 70% dark chocolate for best results.
– Finish the bark by sprinkling with a 1/2 tsp sea salt, if desired.

 

Check out our review of G.H. Cretor Organic Simply Salted Popcorn and our review of all the other G.H. Popcorn varieties.

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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.