Go Back

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.
Prep Time10 mins
Course: Dessert
Cuisine: American


  • 9-12 ounces good quality chocolate semisweet or bittersweet
  • 2 cups popcorn plain or salted
  • 1-2 teaspoons crunchy sea salt


  • 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.