Christmas popcorn bark
A sweet treat for rocky road lovers with the addition of popcorn and a crushed candy cane topping. Yum! Recipe and image courtesy of Romina Callwitz, romylondonuk.com
Prep: 10 mins
Cook: 5 mins
Makes 8 portions
Ingredients
- 300g vegan chocolate
- 1 handful popped popcorn, plus extra to decorate
- 60g mixed nuts (such as almonds, walnuts, pecans), roughly chopped
- 1-2 tbsp maple syrup
- 1 pinch of salt
- 2-3 vegan candy canes, crushed
- 100g vegan white chocolate chips, to decorate
- festive sprinkles for decoration (optional)
Method
Step 1
Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
Break the chocolate into pieces and place in a heatproof bowl. Melt the chocolate over a pan of simmering water or by microwaving in 30-second intervals, stirring well after each interval until smooth and fully melted.
Step 3
In a large mixing bowl, combine the popcorn and chopped nuts. Add the maple syrup and a pinch of salt.
Step 4
Pour the melted chocolate over the popcorn-nut mixture and use a spatula to gently fold and coat. Transfer onto the prepared baking sheet and spread out into an even layer. Sprinkle over the crushed candy canes, chocolate chips and festive sprinkles. Place in the fridge for 1-2 hours, or until the chocolate has completely hardened and set.
Step 5
Once set, remove the bark from the fridge and break it into irregular pieces using your hands or by gently cutting with a knife.
