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6 cups (1.5 L) popped popcorn
1 cup (250 mL) rolled oats
1 cup (250 mL) dried cranberries
1/2 cup (125 mL) sunflower seeds
1 cup (250 mL) mini chocolate chips
1/2 cup (125 mL) toasted coconut
1/2 cup (125 mL) peanut butter
1 tsp (5 mL) vanilla
1/2 cup (125 mL) honey
1 tbsp (15 mL) butter
1/4 cup (50 mL) light brown sugar
6 ounces (180 g) bittersweet chocolate, melted


In a large bowl, combine popcorn, oats, cranberries, sunflower seeds, chocolate chips and coconut. In a microwave-safe bowl, combine peanut butter, vanilla, honey, butter and brown sugar; heat on high for 1 minute, stir, heat for 1 more minute, stir and pour over popcorn mixture; mix thoroughly.

With damp hands, press mixture firmly into a 13x9-inch parchment-lined pan (leaving an overlap on both ends to help lift the finished product). Refrigerate until firm, about 2 hours. Cut into 12 bars.

In a shallow microwave-safe bowl, melt chocolate; dip each bar into the chocolate and place on parchment-lined pan. Refrigerate until ready to serve. Makes 12 bars.

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