Looking for a sweet treat that won’t make you feel guilty? In Episode 8 of our Make It with Hamilton Beach series, host Miranda Malisani shows us how to create crunchy and delicious popcorn chocolate bars using the Hot Air Popcorn Popper.
Using sunflower seed or pumpkin seed butter also makes them school safe!
Watch step-by-step as Miranda demonstrates how to make it with Hamilton Beachin your kitchen by watching the video and check out the recipe details below.
Fill popcorn kernels to the line in the hot air popcorn popper. Once popped measure out 6 cups.
Using a double boiler method, combine chocolate chips, pumpkin seed butter and sea salt while stirring until melted.
Cover popcorn with melted chocolate mixture and stir so it's evenly distributed.
Place an unbleached sheet of parchment paper in an 8x8 pan. Add chocolate popcorn mixture to the pan and press down to make even.
Place pan in fridge to cool for 1 hour.
Once cool, cut into desired squares and enjoy!
Recipe by Miranda Malisani
Miranda Malisani, RNCP is a Toronto based Nutritionist who is recognized nationally for her expertise in holistic nutrition. Her down-to-earth attitude and ability to cater her services to an individual’s needs has made her a leader in the field.