I’ve been baking up a storm this week, but the best part is most of the goodies have been no-bake! Not only does no-bake mean I save on my gas bill, but it means I get treats quick and easy, and the kids can help! Earlier this week I was sent some Gaslamp Popcorn varieties and asked to create a recipe using their popcorn. I decided to think outside the box and came up with this Sweet & Salty Christmas Bark. I personally think it’s beautiful and delicious!
Popcorn is probably the number 1 go-to snack for my husband and me. Gaslamp Popcorn is not only better-for-you than some of the other options, but it’s great for making the holidays merry and bright with unique recipe creations! Use the Cinnamon Caramel or Sea Salt & Olive Oil flavors for sweet and salty popcorn balls. I’d love to see what mix-ins you would add to make a popcorn ball really POP!
Popcorn balls are next up on our creation list, but for today we were thinking CHOCOLATE with a touch of saltiness. We made up some festive bark using the Sea Salt & Olive Oil Gaslamp Popcorn.
Before I get to the recipe, I’ve got to share how you can Deck the Halls with Gaslamp Popcorn, and enter to win an easy $1000 and popcorn for a year. Entering is easy – just take Gaslamp Popcorn’s holiday quiz where you can win the big prizes! 5 people will get to win a year’s supply of popcorn! New flavors keep popping up, and you can’t go wrong with any of them! Each of the flavors are made with non-GMO corn, are gluten free, and are California popped!
Now for the recipe that will have you munching merrily with little time in the kitchen. Plus, if you use semi-sweet chocolate, the bark will be more rich and a little will go a long way with giving you your chocolate fix. I personally like to use half milk chocolate and half semi-sweet, but that’s just me.
*Keep scrolling for a fun giveaway from me to you!
- 2 cups semi-sweet chocolate chips (or milk chocolate)
- 1/2 cup salted pretzels
- 1/2 cup Olive Oil & Salt Gaslamp Popcorn
- 3 Tbs Andes Mint pieces
- 1 Tbs festive sprinkles
- In double boiler or microwave safe dish, melt chocolate chips. Stir constantly, or in 30-second increments if using the microwave method.
- Line a large baking sheet with Parchment paper and pour melted chocolate in the center of the pan. Using the back of the spoon, spread the chocolate out (it won't reach all the edges of the pan and that's okay). Spread to desired thickness.
- Place pretzels in a scattered arrangement on top of chocolate then sprinkle popcorn, Andes Mint pieces and sprinkles over the top.
- Refrigerate for 25-30 minutes, or until firm enough to cut. Remove chocolate from parchment and cut into irregular triangles, on a cutting board. Serve immediately or store in an airtight container.