Chocolate Popcorn Bark
Adapted from this recipe from Darcy Miller, this is one of my favorite go-to treats for kids parties, Oscars viewing parties and Valentine's Day.
Ingredients
- 9-12 ounces good quality chocolate semisweet or bittersweet
- 2 cups popcorn plain or salted
- 1-2 teaspoons crunchy sea salt
Instructions
- Line your baking sheet with parchment paper and set aside.
- Fill saucepan 2/3 full with water and bring to a boil. Once boiling, lower heat to a simmer and sit a stainless steel or glass bowl on top of the water, making sure it doesn't touch the water under it, to create a double boiler.
- Pour chocolate into bowl, stirring until melted.
- Remove from heat and pour melted chocolate onto a parchment paper- or Silpat-lined sheet pan. Use an offset spatula or rubber spatula to spread in a thin layer.
- While chocolate is still hot and gooey, sprinkle popcorn and sea salt over the top, using as much or as little as you want.
- Refrigerate until solid, about 1 hour.
- Remove from refrigerator, peel off parchment paper and break bark into bite-size pieces.