May 3, 2016
Think of these bars as a cross between popcorn balls and rice krispies treats—but with the addition of pecans and a melty blend of honey, almond butter, and dark chocolate chips. What could be better? They’re decadent enough to eat for dessert, yet portable enough for an on-the-go snack.
Yield: 1 (13×9-inch) tray
Active Time: 5 minutes
Total Time: 50 minutes
7 cups popped sprouted popcorn
1 cup pecans, chopped
1 cup dark chocolate chips
1/2 cup coconut chips
3/4 cup dried cranberries
Generous 1/2 cup raw honey
1/2 cup unsweetened almond butter
Pinch sea salt
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
Combine popcorn, pecans, chocolate chips, coconut chips, and cranberries in a large bowl. Stir, then set aside.
Place honey in a medium-sized saucepan over medium heat. Bring to a boil, stir in almond butter, and let bubble for 1 minute. Turn off heat and stir in salt, vanilla, and cinnamon. Carefully pour hot mixture over popcorn mixture and mix to thoroughly coat. Spray a 13×9-inch baking pan with nonstick spray, then evenly press the mixture into the pan. Let cool, flip over pan, then slice into squares to serve. Store, covered, for up to 5 days.
Photo credit: Paul Delmont
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