Introducing Poppin’ Crackles to our sweet treat fam. If you’re anything like me and have a weakness for chocolate and peanut butter you’re going to LOVE these! BONUS you won’t need to turn the oven on and they are very easy to make! Can’t wait for you to try xx
Makes: 12 cups
Ready in: 20mins.
4.5 cups popped popcorn
1/2 cup rice malt syrup
3/4 cup natural peanut butter
1/3 cup chocolate chips (I used dark & white)
1 tsp vanilla essence
1 tbsp coconut oil, melted
50g dark chocolate, melted (optional).
Step 1. Combine rice malt syrup, peanut butter, choc chips, coconut oil, and vanilla in a bowl
Step 2. Add popcorn and gently stir until the popcorn is well-coated.
Step 3. Scoop the mixture into 12 patty pans/silicone muffin liners or muffins tins.
Step 4. Drizzle with melted chocolate (optional)
Step 5. Place in the fridge to set. And usual try not to eat all at once.
Notes: I used cobs sea salt ready made popcorn. If you use plain homemade popcorn add a pinch of salt to the mixture.
Storage: refrigerate in an airtight container.
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