Sweet and salty, these White Chocolate Popcorn Bars are a great recipe to make a simple bar of white chocolate go further…
Like most office dwellers, I developed a lunch-on-the-go routine when I worked in the centre of town. I would have my regular go-to places to grab a quick sandwich, and the once a month treat places where I might snatch a burrito or sushi box. Then there were the required “get me out of this office NOW” places where I would run to with a work-friend to clear my head and grab a coffee and a snack.
One of my favourite emergency restorative indulgences are the white chocolate popcorn bars from Pret. These are light enough to make you feel like you’re being virtuous, while providing a much-needed smattering of something sweet to see you through the afternoon.
I now work for myself out of an office at the bottom of the garden. While the need for an occasional sweet treat remains, the easy access to a branch of Pret has gone. Led by my stomach, I developed this recipe to satisfy my occasional afternoon cravings. It’s quick and easy to whip up a batch, using ingredients you probably already have in the house – or can easily acquire from the corner shop.Print
- 100g salted popcorn
- 135g Rice Krispies
- 200g White Chocolate
- 75g unsalted butter
- 115g golden syrup
- Pinch of salt flakes
- 50g dark chocolate
- Line a large baking tray with greaseproof paper.
- Measure the butter, chocolate and golden syrup into a heatproof bowl and place over a pan of barely simmering water. Stir with a spoon until everything has melted and melded together.
- Put the salted popcorn, salt flakes and Rice Krispies into a large mixing bowl and toss together. Pour over the melted chocolate and stir to bring everything together.
- Spread the popcorn mixture out evenly in the prepared tin before laying a second sheet of greaseproof paper over the top and pressing gently with a rolling pin to compact everything down. Place the covered baking tray into the fridge until everything has cooled – about 30 minutes.
- Melt 50g of dark chocolate and place into a piping bag or a cone made out of greaseproof paper. Snip the end to make a very small opening and drizzle across the cooled popcorn bars in one continuous motion. I go diagonally from the top left corner to the bottom – working backwards and forwards until all the chocolate has gone. Put back into the fridge to set firmly – approximately 1 further hour.
- Cut into bar sized chunks and store in an airtight container.
- Category: Snacks, treats
Keywords: snacks, treats, popcorn, white chocolate popcorn bars