DARK CHOCOLATE POPCORN BARS - SNACK BOX RECIPE !

DARK CHOCOLATE POPCORN BARS

WITH CRAISINS, PUMPKIN SEEDS, FLAX SEEDS WITH HINT OF SEA SALT

I used Ancient heirloom popcorns which will be tiny and outrageously delicious.  The good thing in this popcorns is they won't get stuck in your teeth. Also I used couverture chocolate for making this popcorn chocolate bars.  Since I used couverture chocolate it has to be tempered.  Proper tempering gives chocolate a smooth and glossy finish and sets fast.  It will not melt in room temperature. 

INGREDIENTS:

Unpopped corns - 135 gm

Dark Chocolate - 300gm (Use any Couverture chocolates like scharffen Berger, Callebaut etc. which has to be tempered for detail instructions TEMPERING CHOCOLATE click the link,)

Pumpkin seeds - 1/8 cup

Flax seed - 1/8 cup

Raisins - 1/8 cup

Sea salt - little

Line 9 * 13 inch pan with parchment paper. You need one more Parchment paper and another baking tray for pressing the chocolate.

Method:

1. Make Pop corns as per the package instructions.

2. Mix pumpkin seeds, flax seeds and craisins (reserving few to sprinkle on the top) with popcorn. Temper chocolate.

3. Pour the tempered chocolate to the popcorn mixture.

4. Mix well till all the popcorns are coated with chocolate.

5. Immediately pour in the lined tray it almost fills 3/4 of the tray.  Even the mixture, smooth on the top using spatula.

6. Sprinkle reserved seeds, sea salt.  Put another paper and press tightly with another tray.

7. It takes 15 to 20 minutes to set.  Once 3/4 th is set cut to desired shapes.

8. Let it set completely before you wrap or store in the container.

Note:

1. You can also add your favorite nuts along with the popcorn mixture before you add the chocolate.

2. You can also drizzle caramel on the top of the popcorn bars.

3. This stays good in room temperature but away from heat.

ALTERNATE METHOD FOR CHOCOLATE POPCORN BARS IF YOU CANNOT TEMPER CHOCOLATE 

**  Since this recipe has no corn syrup etc this will not stay in room temperature definitely this has to be refrigerated. 

Ingredients :

INGREDIENTS:

Unpopped corns - 135 gm

Bitter sweet  Chocolate - 300gm

Pumpkin seeds - 1/8 cup

Flax seed - 1/8 cup

Raisins - 1/8 cup

Sea salt - little

Line 9 * 13 inch pan with parchment paper. You need one more Parchment paper and another baking tray for pressing the chocolate.

Method:

1. Make Pop corns as per the package instructions.

2. Mix pumpkin seeds, flax seeds and craisins (reserving few to sprinkle on the top) with popcorn. Melt the chocolate in the double boiler.

3. Pour the melted chocolate to the popcorn mixture.

4. Mix well till all the popcorns are coated with chocolate.

5. Immediately pour in the lined tray it almost fills 3/4 of the tray.  Even the mixture, smooth on the top using spatula.

6. Sprinkle reserved seeds, sea salt.  Put another paper and press tightly with another tray.

7.  Let it cook completely or cool in the fridge. Cut to desired shapes and keep refrigerated.  Serve when needed. 

Note :

1. You cannot pack this bar for school, unless you pack with some ice pack or ice box.