These moorish bars are made with popcorn and held together with salted caramel. These indulgent snacks are refined sugar, gluten and lactose free. Serve as a snack, at parties, take to the movies or as a dessert with ice cream.
Preparation Time: 10 minutes
Cooking Time: 2 1/4 hours (including time to set)
Serves: 12-24 (depending on size of the baking dish)
Ingredients 4 cups cooked popcorn, plain, unsalted
1/3 cup honey
3 tbsp coconut oil
1/3 cup coconut sugar (or brown sugar)
1/4 cup peanut butter (or tahini if nut free)
1 tbsp milk (lactose free if required)
1 tsp salt (exclude for non salted version)
Line a rectangular baking dish with baking paper and spread cooked popcorn evenly over the base. The size of the dish will determine how thick the bars are. For thick bars use a small dish and for thin bars use a large dish.
Put the honey, coconut oil, coconut sugar and salt into a saucepan on medium heat and stir until it starts to bubble slightly. Remove from the heat.
Initially the honey, coconut oil, salt and sugar will be separate but will melt, combine and bubble quickly
Add the peanut butter, milk and stir until combined and smooth.
The peanut butter will initially thicken the mixture and the milk will help to make it smooth
Pour the caramel over the popcorn and use a spoon to mix and combine until the popcorn is evenly coated with the caramel.
Pour the caramel over the popcorn
Use the back of a spoon to press down hard to flatten the caramel popcorn. The popcorn will stick together, look like a slice and will be easy to cut when set. Refrigerate for 2 hours or until set.
Press down to flatten the caramel popcorn so that it sticks together and resembles a slice
Cut into bars of desired size and serve. Store in a airtight container in the refrigerator.
Make your own popcorn or buy plain popcorn from the supermarket. I made mine using coconut oil.
For an fun dessert I make an icecream sandwich by placing ice cream between two bars and drizzle some hot chocolate fudge sauce on the top.