Instructions

• Line an 8x8-inch square pan with parchment or wax paper, leaving an overhang on two opposite sides for easy removal.
• In a large bowl combine 2 cups rolled oats, 1 cup rice crispies, 1/4 cup shredded unsweetened coconut, 1/4 cup sliced almonds, and 1/4 teaspoon salt. Stir to blend.
• In a microwave-safe bowl combine 1/2 cup almond butter and 1/2 cup honey. Microwave in 20–30 second intervals, stirring between intervals, until the mixture is hot and pourable (about 30 seconds to 1 minute total).
• Stir 1 1/2 teaspoons instant coffee into the hot almond butter–honey mixture until dissolved, then stir in 1 1/2 teaspoons vanilla.
• Pour the almond butter mixture over the dry mixture and stir until all dry ingredients are evenly coated. Transfer the mixture to the prepared pan and press firmly and evenly into the pan (use the back of a measuring cup to pack it tightly).
• Cover the pan and chill until firm: 30 minutes in the freezer or 1 hour in the refrigerator.
• While the base chills, make the popcorn: pop enough kernels to yield 3 1/2 cups popped popcorn (stove-popped works best). Remove and discard any unpopped kernels, and place the popcorn in a large bowl.
• In a small microwave-safe bowl combine 1 ounce white chocolate and 2 tablespoons melted coconut oil. Microwave in 15–20 second intervals, stirring between intervals, until completely smooth.
• Stir 1/2 teaspoon instant coffee into the white chocolate mixture until dissolved, then stir in 1 teaspoon vanilla.
• Pour the white chocolate mixture over the popcorn and gently toss until the popcorn is evenly coated. Set aside so the coated popcorn firms slightly but is still pliable.
• Melt 3/4 cup dark chocolate chips in a microwave-safe bowl in 20–30 second intervals, stirring between intervals, until smooth and fully melted.
• Remove the chilled granola base from the pan using the parchment overhang. Pour the 3/4 cup melted dark chocolate over the top of the base and spread it evenly.
• Immediately press the white-chocolate-coated popcorn onto the melted dark chocolate, covering the surface. Press gently so the popcorn adheres but does not crush flat.
• Melt the remaining 1/2 cup dark chocolate chips in the microwave in 20–30 second intervals until smooth. Drizzle the 1/2 cup melted dark chocolate over the popcorn as desired.
• If using, sprinkle sea salt over the bars while the chocolate is still soft.
• Return the assembled bars to the refrigerator and chill for at least 15 minutes, until the chocolate is set.
• Lift the bars from the pan using the parchment overhang. Use a sharp knife to cut into bars. Store in an airtight container in the refrigerator.