Chocolate fudge popcorn bars |

You guys have been loving my six ingredient flapjacks ever since that happy little day all those (two years) ago that I had probably one of the only brainwaves of my life and came up with them. But I do get a few people asking if there’s something else they can use to replace the oats with, and it got me thinking.

I’ve also really got into popcorn in a big way recently. It’s cheap, so easy to make, I know there’s no nasties in it and it’s probably a bit healthier than scoffing a bag of crisps. I’ve got into the habit of making a big old bowl of popcorn for Mr H and I to nibble through on a weekend evening while we watch a film, because let’s face it that’s about as wild as our Saturday nights get these days.

One day, not so long ago, another brainwave hit me like a popcorn kernel flying out of the pan into my face when you take the lid off to see how they’re doing and they haven’t quite finished cooking yet. Why not make POPCORN the star ingredient in some chocolatey fudgy flapjacks. You guys are not going to know what’s hit you when you’ve tried these – crunchy salty popcorn, sweet peanut butter flavours, chocolate fudge on the top….these are heaven like you’ve never ever tasted!!!!

Ingredients

1/2 cup popcorn kernels
2 tbsp light olive oil
Pinch of Himalayan salt
1/2 cup coconut oil
1/2 cup peanut butter
6 tbsp maple syrup

For the chocolate fudge

1/2 cup coconut oil

6 tbsp peanut butter

6 tbsp cacao powder

6 tbsp maple syrup

Pinch of Himalayan salt

To make the bars, pop the popcorn in a pan by adding the olive oil to a large saucepan with a lid and leaving it to heat on a medium/high heat with 5 of the popcorn kernels. Once these have popped, the oil is hot enough. Remove from the heat for 30 seconds, add in the rest of the kernels then place the lid back on and pop back onto the heat. Wait until there are 2-3 seconds between pops and remove from the heat. Pour the popcorn into a large bowl, removing any unpopped kernels, add in salt and toss. In a heatproof bowl, melt the coconut oil over a saucepan half full of water on a medium heat, then remove from the heat once melted and stir in the peanut butter and maple. Pour this mixture into the bowl with the popcorn and stir well. Place the popcorn mixture in a lined baking tray or silicon mould (I use one which is 8″ square) then pop in the freezer to set for 15 minutes.

To make the fudge on top, melt the coconut oil as above, then stir in the other ingredients until all is well combined. Pour this on top of the popcorn mixture and place in the fridge for an hour to set (or the freezer for 30 mins if you are pushed for time/desperate to eat them). Cut into slices and enjoy!

Love, Mrs H xx