Chocolate SunButter Popcorn Bars
I was feeling a bit nostalgic recently for a salty, sweet, carnival type of treat … popcorn balls. I wasn’t terribly invested in making these 100% authentic – in other words, making these into balls is messier and more time consuming, so I took the easier alternative and turned popcorn balls into popcorn bars, kind of like rice crispy treats. Just mix up the ingredients, spread into a 9×13-inch baking dish, let cool, and then voila, you have Chocolate SunButter Popcorn Bars.
These delicious little treats can be made ahead and snacked on while you’re having a family movie night or game night, or can be made and shared with your child’s friends or classmates. Thanks to the use of SunButter, instead of peanut butter or nut butter, these are nut-free and classroom friendly.
What I love most about these is that you can adapt them to your preference. Use bittersweet or semisweet chocolate, use buttered popcorn or kettle corn or maybe even caramel corn (that might be a bit too sweet though), and of course you can make this dairy-free with the use of dairy-free butter and dairy-free chocolate chips.
- Gluten free non-stick cooking spray
- 3 tablespoons unsalted butter
- ½ cup Creamy SunButter
- 16 ounces marshmallows
- 1 (3.2-ounce) bag microwave popcorn, popped (or 10-12 cups popcorn of choice)
- 10 ounces bittersweet or semisweet chocolate chips
Spray a 9x13-inch baking pan with non-stick cooking spray.
Melt the butter and SunButter together in a large Dutch oven or stock pot over medium heat. Add the marshmallows and melt, stirring occasionally. Once everything has melted together and is fully combined, take off the heat and add the popcorn and chocolate chips. Stir well to combine everything.
Spread the mixture into the prepared pan and press down firmly. Let cool for at least 30 minutes at room temperature (or store in the refrigerator) before cutting into squares. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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