Dark Chocolate Cappuccino Popcorn Granola Bars
These Dark Chocolate Cappuccino Popcorn Granola Bars are an energizing, crunchy, and delicious snack perfect for any time of day!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Spatula
- Baking Pan
- Parchment Paper
- Double boiler or microwave-safe bowl
Ingredients
- 2 cups rolled oats
- 1 cup rice crispies
- 1/4 cup shredded unsweetened coconut
- 1/4 cup sliced almonds
- 1/4 teaspoon salt
- 1/2 cup almond butter (or peanut butter)
- 1/2 cup honey
- 1 1/2 teaspoons instant coffee
- 1 1/2 teaspoons vanilla extract
- 3/4 cup dark chocolate chips (melted)
- 3 1/2 cups popped popcorn (stove-popped works best)
- 2 tablespoons coconut oil (melted or butter)
- 1 ounce white chocolate (melted)
- 1/2 cup dark chocolate (melted for drizzling)
- sea salt (for sprinkling, optional)
Instructions
- Start by lining an 8x8 inch square baking pan with parchment paper, leaving some overhang on the sides to make it easier to lift the bars out later.
- In a large mixing bowl, combine the rolled oats, rice crispies, shredded coconut, sliced almonds, and salt. Stir until everything is evenly distributed.
- In a separate bowl, mix together the almond butter, honey, instant coffee, and vanilla extract until smooth and well combined.
- Pour the wet mixture into the dry ingredients, and mix thoroughly until everything is coated. The mixture should be sticky and hold together.
- Melt the dark chocolate chips using a double boiler or microwave, then pour the melted chocolate into the granola mixture. Stir until the chocolate is fully incorporated.
- Gently fold the popped popcorn into the granola mixture, being careful not to crush the popcorn.
- Transfer the mixture to your prepared baking pan. Use a spatula or your hands to press it down firmly and evenly.
- Melt the white chocolate and drizzle it over the pressed mixture in the pan. You can also melt some additional dark chocolate and drizzle that on top as well.
- Place the pan in the refrigerator for about 1-2 hours, or until the mixture has set firmly.
- Once set, lift the granola mixture out of the pan using the parchment paper. Cut into bars or squares, and sprinkle a little sea salt on top if desired.
Notes
- Press the mixture firmly into the pan to prevent the bars from crumbling when cut.
- For a chewier texture, add a bit more almond butter or honey to the wet ingredients.
- Ensure the popcorn is completely dry before mixing to avoid sogginess.
- Store bars in an airtight container at room temperature up to one week, or refrigerate up to two weeks.
- Freeze wrapped bars for up to three months for longer storage.