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Homemade Dark Chocolate Cappuccino Popcorn Granola Bars photo

Dark Chocolate Cappuccino Popcorn Granola Bars

These Dark Chocolate Cappuccino Popcorn Granola Bars are a deliciously crunchy snack that combines chocolate, coffee, and popcorn for an energizing treat!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients:
  • 2 cups rolled oats
  • 1 cup rice crispies
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup sliced almonds
  • 1/4 teaspoon salt
Wet Ingredients:
  • 1/2 cup almond butter (or peanut butter)
  • 1/2 cup honey
  • 1 1/2 teaspoons instant coffee
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup dark chocolate chips (melted)
Popcorn Mixture:
  • 3 1/2 cups popped popcorn (stove-popped works best)
  • 2 tablespoons coconut oil (melted or use butter)
  • 1/2 teaspoon instant coffee (for popcorn mixture)
  • 1 teaspoon vanilla extract (for popcorn mixture)
  • 1 ounce white chocolate (melted)
  • 1/2 cup dark chocolate (melted for drizzling)
  • Sea salt for sprinkling (optional)

Equipment

  • Mixing bowls
  • Baking Dish
  • Parchment paper
  • Double Boiler or Microwave
  • Spatula

Method
 

Preparation Steps:
  1. Start by lining a 9x9 inch baking dish with parchment paper, allowing some overhang on the sides for easy removal later.
  2. In a large mixing bowl, combine the rolled oats, rice crispies, shredded coconut, sliced almonds, and salt. Stir until everything is well mixed.
  3. In a separate bowl, mix together the almond butter, honey, instant coffee, and vanilla extract. You may need to warm the almond butter slightly to make it easier to mix.
  4. Pour the wet mixture into the dry ingredients and stir until everything is fully coated. Add in the melted dark chocolate and mix until well combined.
  5. Gently fold in the popped popcorn, ensuring it is evenly distributed throughout the mixture.
  6. Transfer the mixture to your prepared baking dish. Use a spatula to press it down firmly and evenly.
  7. In a small bowl, melt the coconut oil (or butter) and mix it with the additional instant coffee and vanilla extract. Drizzle this mixture over the pressed granola bars.
  8. Place the baking dish in the refrigerator for at least 1-2 hours to allow the bars to set and firm up.
  9. Once set, lift the bars out of the baking dish using the parchment overhang. Cut into squares or rectangles. Drizzle with melted white chocolate and the remaining melted dark chocolate. If desired, sprinkle with a pinch of sea salt.
  10. Enjoy your Dark Chocolate Cappuccino Popcorn Granola Bars immediately, or store them in an airtight container in the refrigerator for up to a week.

Notes

  • These bars can be made ahead of time and stored in the refrigerator for up to a week.
  • For longer storage, wrap each bar in plastic wrap and freeze them for up to 3 months.
  • Feel free to customize with your favorite nuts or dried fruits!