Chocolate Popcorn Cookie Bars

My inner child is jumping with joy with this recipe. This fun, whimsical dessert is great for a crowd, or maybe just to keep for yourself. If you’re a fan of kettlecorn popcorn you’re really in for a treat.

Total time: 30 minutes

Yield: 16 bars

Ingredients

Cookie:

2 cups oat flour

3 tbsp vegetable oil

3 tbsp agave

1 tsp salt

1 tsp vanilla extract

Chocolate layer:

9 oz 85% dark chocolate, melted

Topping:

Sea salt and Boom Chicka Pop’s Light Kettle Corn

Directions

1. Preheat the oven to 350F. Lightly grease an 8x8 glass baking dish with cooking spray or butter.

2. Combine the cookie ingredients in a medium bowl.

3. Pour the cookie mixture into the baking dish and use a flat measuring cup to smooth out and flatten the cookie layer. Bake for 12-15 minutes, or until golden. Remove and let cool for 20 minutes.

4. Using a rubber spatula, scrape the melted chocolate onto the cookie mixture and spread evenly. Sprinkle sea salt and the popcorn on top. Put the baking dish in the freezer for 10 minutes. Cut into bars. Serve immediately (best served immediately rather than reserved).