This 5-Ingredient Popcorn Bars Recipe Is Better Than Rice Krispie Treats

If you’ve never tried melting marshmallows away from the campfire, you’re in for a treat. Five minutes in a pan with a couple of other ingredients and you have a sticky, gooey, stretchy sauce that will leave you raiding the cupboards for dipping objects. Breadsticks? Fruit slices? Crackers? Yes, yes and heck yes! Today we’re mixing our heavenly sauce with a mountain of popcorn (perfect for National Popcorn Day!) and then adding white chocolate chips for good measure. Eat this chewy popcorn recipe while it’s still warm or squash it down, cool for 15 minutes and then cut into bars to slip into your handbag for a delicious afternoon pick-me-up.

Ingredients:
 makes 16 bars
 — 7 ounces marshmallows (small or large)

— ½ cup (packed) light brown sugar

— ¼ cup unsalted butter

— 7 cups popped popcorn

— 1 cup white chocolate chips

Instructions:

1. Place the marshmallows, sugar and butter in a medium-sized saucepan. Heat on a low-to-medium heat until melted, stirring often. It should take about five minutes to melt.

2. Place the popcorn in a large bowl and pour over the marshmallow mixture. Stir together, working quickly, until combined, then stir in three quarters of the white chocolate chips.

3. Transfer the mixture to a 9 x 9-inch baking tin lined with baking parchment. Squash down the mixture until level and leave to set at room temperature for 10-15 minutes.

4. Remove from the tray and cut into squares using a sharp knife. Melt the remaining white chocolate chips in the microwave (in 15 second bursts, stirring between each burst), then drizzle on the popcorn bars. Let the chocolate set and then serve.

Place the marshmallows, sugar and butter in a medium-sized saucepan. Heat on a low-to-medium heat until melted, stirring often. It should take about five minutes to melt.

Place the popcorn into a large bowl and pour over the marshmallow mixture. Stir together, working quickly until combined, then stir in three quarters of the white chocolate chips.

Transfer the mixture to a 9 x 9-inch baking tin lined with baking parchment. Squash down the mixture until level and leave to set at room temperature for 10-15 minutes. Remove from the tray and cut into squares using a sharp knife. Melt the remaining white chocolate chips in the microwave (in 15 second bursts, stirring in between each burst), then drizzle on the popcorn bars. Let the chocolate set and then serve.

One for the chef before dishing them out…

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