15 Min Sweet & Salty Dark Chocolate Cherry Toffee Popcorn Bark (Easy DIY GIft, Great for Pot lucks)

By Julie Sews - 11:10:00 PM

Image via G.H. Cretors
 For Christmas I always like to make a snack gift basket for my friends and family.  I usually buy a bunch of different flavoured nuts chocolate and yoghurt covered nuts and raisins, dried fruit, etc.  And I mix it all up and package it in Christmas cellophane bags (that I get from Dollar Tree) and ribbon.  Then I like to throw in handmade chocolates.  Last year I made chocolate peanut butter crisps, the year before I made dark chocolate mango almond clusters and candied coconut walnut clusters, and the year before I made Peanut butter and Kahlua truffles.


After receiving samples from G.H. Cretors of their organic popcorn, I'm planning to come up with a peanut butter chocolate popcorn recipe also to throw in with my snack gift baskets this year, so look for that post to come next!

This chocolate cherry toffee popcorn bark can be made in 15 min and is fairly healthy because it's made with whole grain organic popcorn and antioxidant-rich dark chocolate. Sweet and salty popcorn bark is great to bring to pot lucks and makes a great holiday or hostess gift, just simply double the recipe!  If you want more ideals on DIY Gifts check out our best of homemade gift ideals post.

Sweet & Salty Popcorn Bark
Prep Time: 10 minutes Cook Time: 5 minutes Serves: 12
Recipe via G.H. Cretors 

Ingredients:
1 lb. dark chocolate
1/4 cup toffee bits
1/2 cup dried cherries

Directions:
  • Line a 9x13-inch baking sheet with parchment paper so it overhangs the edges. 
  • Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling. 
  • Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. 
  • Drizzle reserved chocolate on top. 
  • Refrigerate for 1 hour or until chocolate is set. 
  • Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.

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