I’m warning you right now, if you make a batch of this salted chocolate almond bark puffcorn be prepared that if you turn your back on it, it will be GONE!
It is seriously addictive stuff!
Only 3 easy ingredients. And a microwave.
A few other 3 ingredient recipes you should try:
Peanut Butter Cookies
Olive Dip
Honestly, I’m not usually a fan of using almond bark (I’m more about real chocolate whenever possible) but totally make an exception for this treat. Almond bark is sooo easy for this recipe!
I’m showing you how to make a single recipe but, to be honest, I usually double it and use an entire package of almond bark and 2 bags of puffcorn.
It is totally scary how quickly 2 servings of this stuff goes, to be honest. Probably an unspoken contest to see who gets to eat the most and leave the others out.
Don’t even bother with melting the almond bark on the stove…use the microwave! Just be sure to melt it in a bowl large enough to add your puffcorn to.
Simply work in 30 second intervals to melt the almond bark. Turn the microwave on for 30 seconds, stir, and repeat until the bark is melted.
After the almond bark is melted, add your puffcorn and stir-stir-stir!
Dump the puffcorn on to a sheet of parchment paper and separate it out a bit.
This is about the time you’ll be slapping hands and shooing people out of the kitchen. Honestly, if you get the next step done you’ll be ahead of my usual.
And…most likely you can totally forget about bothering with a bowl. These will be gone well before that becomes necessary.
I think a good sprinkle of sea salt on the warm chocolate almond bark is the perfect touch.
That, my friends, is the quickest way to the heart of your family, friends, neighbors, and strangers. I’m telling you…ADDICTIVE!
Salted Chocolate Almond Bark Puffcorn
only 3 easy ingredients to make this addictive snack!
- 6 squares chocolate almond bark
- 1 bag Chester's puffcorn (original flavor)
- seasalt (according to personal taste)
-
In a large microwave-safe bowl, in 30 second intervals, melt the almond bark.
-
Dump in the puffcorn and stir well. Move quickly before the chocolate hardens again. Note: it is difficult to cover every bit of the puffcorn, don’t worry about it!
-
Dump the chocolate covered puffcorn on to parchment paper and sprinkle with sea salt. Let harden.
Absolutely!
Is it ok to leave out the salt
Oh gosh…sorry not sorry? Thanks for the tip about the coconut oil…great tip!
This stuff is evil!? I tried it at Christmas with the vanilla almond bark and was instantly an addict! Now I’m trying it with the chocolate. I have a few tips: I have a bad back and didn’t want to do the back and forth micro thing so I break mine up and warm on low in a small crockpot. Works amazing! I also keep mine stored in the freezer. It gives it a nice cool feel and prevents messiness due to warmer temperatures. Also if you want the bark to be a little thinner just add 1 tbsp coconut oil to the melted bark. Once I pour mine out onto the wax paper, I cool it in the refrigerator for about 30 min. Makes it easy to break up the pieces. You are right….this stuff is very addictive ? Happy snacking!