Published On: Mon, Jan 6th, 2020

Popcorn granola bars

Sweet and salty goodness.. popcorn granola bars from Popcorn Shed

Quick and easy, these popcorn granola bars are the perfect snack! Plus, they’re vegan so you can’t get much better!

Popcorn granola bars

Popcorn granola bars

Servings 8
Author Popcorn Shed

Ingredients

  • 335 g rolled oats
  • 225 g raw peanuts
  • 75 g peanut butter
  • 75 ml pure maple syrup
  • 2 tbsp unrefined coconut oil, melted
  • a pinch of pink Himalayan salt

To decorate

  • 1 Popcorn Shed's Mini Pop Sweet and Salty flavour
  • 80 g (approx) dark chocolate, melted

Instructions

  1. Roast the peanuts in a large frying pan greased with a bit of coconut oil, until they look golden brown. Set aside and leave to cool.

  2. In a medium saucepan over a low heat, melt the peanut butter, maple syrup and coconut oil. Stir until soft and fully combined. Set aside to cool a little.

  3. In a large mixing bowl, mix the rolled oats with the roasted peanuts and a pinch of pink Himalayan salt. Stir well and add in the previous peanut butter mixture, mixing with a large wooden spoon or a sturdy silicone spatula. It should form a sticky mixture.

  4. Line the bottom of a 20cm (8in) square tin with parchment paper, leaving some excess paper overhanging the sides to easily unmould later. Firmly press the granola mixture into the pan using your clean hands or a silicone spatula to ensure you get a very compact and even layer. Transfer to the fridge until very firm.

  5. Melt the dark chocolate in a double boiler/bain-marie and set aside.

  6. Carefully unmould the granola mixture and cut into bars, dip each one in the melted chocolate and transfer to a lined baking sheet (chocolate side-up). Immediately top with Popcorn Shed’s Sweet and Salty Mini Pop so the popcorn sticks to the chocolate.

  7. Leave the bars to set in the refrigerator until the chocolate is firm.

  8. Store the bars in an airtight container in the refrigerator.

As featured in January 2020 issue of Baking Heaven Magazine

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