This recipe makes chocolate bars with popcorn and marshmallows. They’re super quick and easy to prepare and require no baking time.

If you’re looking for a quick and easy recipe then you should try out these chocolate popcorn bars. They are perfect for chocolate lovers and those that love popcorn.

The bars are light and crunchy with a slight chewiness. The chewiness comes from adding marshmallows which go well with the crunchiness from the popcorn. The bars are topped with a thin layer of chocolate so you get the perfect combination of everything.

Ingredients for Chocolate Popcorn Bars

For the full list of ingredients and measurements, scroll to the recipe card below.

Popcorn Layer Ingredients

Chocolate – use good quality chocolate for the best results. You can use dark or milk chocolate. The chocolate should contain a minimum of 35% cocoa solids.
Butter – use unsalted soft room temperature butter. If using plain popcorn then you can use salted butter.
Popcorn – use plain or salted popcorn.
Marshmallows – use mini marshmallows or you can use chopped large marshmallows.

Chocolate Layer Ingredients

100g chocolate – use milk chocolate, dark chocolate or a combination of both.

How to Make Chocolate Popcorn Bars

Start by lining an 8 x 8-inch (20 x 20cm) square tin with parchment paper and setting it aside. Ensure you leave enough overhang to make it easier to remove the bars from the tin.

Melt the chocolate and butter

Add the chocolate and butter to a medium sized heat proof bowl and melt them in the microwave at 20 second increments. Be careful not to overheat the chocolate. Once melted, set the bowl aside to cool.

Add the popcorn and marshmallows

Fold the popcorn into the cooled chocolate and butter while using your spatula to slightly break up the popcorn as you fold. Add in the mini marshmallows and coat them well with the chocolate.

Add the chocolate popcorn to a tin

Transfer the mixture to the baking tin and use a palette knife or the back of a spoon to spread and press the mixture tightly into the pan. Set the tin aside.

Melt the chocolate for the top layer

To a microwaveable bowl, add the chocolate and melt at 20 second increments. Once the chocolate cools, spread a thin layer on top of the chocolate popcorn. Refrigerate to allow the bar to set. Once set, cut into 16 squares and enjoy.

Recipe Tips

I tend to use two different types of chocolate for the main mixture and top layer of chocolate. If I use milk chocolate for the main mixture then I use dark chocolate for the top layer and vice versa.

Storage

Store these popcorn bars in the fridge for up to 5 days. You can also freeze them for up to a month.

Nutrition

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Chocolate Popcorn Bars

These chocolate bars are made with popcorn and marshmallows. They’re super quick and easy to prepare and require no baking time.

Prep Time15

Chill Time1 30

Total Time1 45

Yield: 16 servings

Calories: 149kcal

Ingredients

For the Popcorn Layer

200g chocolate milk or dark (minimum 35% cocoa solids)
50g unsalted butter room temperature
50g popcorn plain or lightly salted
40g mini marshmallows or large chopped marshmallows

For the Chocolate Layer

100g chocolate milk or dark (minimum 35% cocoa solids)

Instructions

Line an 8 x 8-inch (20 x 20cm) square tin with parchment paper and set aside. Leave enough overhang to make it easier to remove the bars from the tin.
To a medium sized heat proof bowl, add the chocolate and butter then microwave at 20 second increments. Be careful not to over heat the chocolate. The chocolate should only be warm once melted and not piping hot. Once the chocolate and butter are melted, set the bowl aside to cool.
Into the cooled chocolate, add the popcorn and fold it into the chocolate. While folding it in, use your spatula to slightly break up the popcorn. Fold in the mini marshmallows and ensure you coat them well with the chocolate.
Tip the mixture into the baking tin and spread it out. Using a palette knife or the back of a spoon press the mixture tightly into the pan. Set aside.
Add the chocolate to a microwaveable bowl and melt at 20 second increments. Once the chocolate cools, spread a thin layer on top of the chocolate popcorn and place in the freezer or fridge to set. Once it has set, cut into 16 squares and enjoy.