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stack of salted caramel popcorn chocolate bars sliced into squares.

Salted Caramel Popcorn Chocolate Bars


  • Author: Lexi
  • Prep Time: 10 minutes
  • Chill time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 24 servings 1x
  • Diet: Vegan

Description

These chocolate bars are packed with salted caramel popcorn, marshmallows and almonds for salty/sweet/crunchy perfection! They're 100% vegan, gluten free, made with an easy homemade coconut caramel, and easy to customize. Such a delicious dessert or snack that's both kid and adult friendly! 


Ingredients

Scale

Vegan salted caramel:

  • 1/2 cup full fat coconut cream (only use the solid top layer of cream from the can – not the liquid at the bottom)
  • 1/2 cup brown sugar
  • 3 tbsp creamy almond or peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

Chocolate bars:

  • 20-24 oz dark chocolate, melted (we used between 70-80% dark chocolate)
  • 2 tsp coconut oil (optional)
  • 3 cups lightly salted popcorn
  • 1 cup unsalted almonds
  • 1 cup mini vegan marshmallows

Instructions

  1. Remove the solid top layer of fat from the can of coconut cream. Do not use any of the liquid from the bottom of the can – just the cream. 
  2. Add the coconut cream to a small saucepan over medium heat with brown sugar, nut butter, vanilla and salt. Whisk well until smooth. Let the caramel come to a simmer, then reduce heat to low and continue to simmer for 8-10 minutes, stirring often. 
  3. Remove from heat and let cool for 10 minutes. 
  4. Meanwhile, melt chocolate in a double boiler or in microwave in 30 second intervals, stirring well between each interval, until fully melted. Optional: you can stir in 2 tsp coconut oil for a thinner consistency if desired – this makes the chocolate easier to work with. 
  5. Add the popcorn, almonds and marshmallows to a mixing bowl. Pour the caramel over top and stir well to coat. 
  6. Line a 9x9 pan with parchment paper. Spread 1/3 of the chocolate in a thin, even layer across the bottom of the pan. Top with 1/2 of the caramel popcorn mixture. You may have to use your hands to press into an even layer. 
  7. Follow with another 1/3 of the chocolate, another layer of the remaining popcorn mixture, and finish with another layer of chocolate on top. Transfer to freezer for 1 hour or until completely set. Slice into squares and enjoy. 

Notes

Brown sugar: you can sub with equal amount of coconut sugar. 

Dark chocolate: we use dark chocolate between 70-80%. Any higher can be a bit bitter for these very chocolate-heavy bars (in my opinion), but if you like extra dark chocolate, go for it! You can use either chocolate chips or a chocolate bar – just be sure to chop the bar into small shards before melting. 

Almonds: feel free to swap in peanuts, cashews, pecans, walnuts, pumpkin seeds, etc. 

Storage: these salted caramel popcorn chocolate bars store best in the refrigerator or freezer. You can store them for up to a week in the fridge, but if you're anything like us, they definitely won't last that long! Store slices between layers of parchment paper to prevent sticking. 

  • Category: Dessert
  • Method: No bake
  • Cuisine: American

Keywords: salted caramel popcorn chocolate bars