Dark Chocolate Popcorn Bark with Maple-Caramel Glaze

It’s light enough that it won’t spoil your dinner, but it’ll still tickle your taste buds with something startling and sweet. 

Creative and fun, you can sneak pieces of this popcorn bark throughout the day. It’s light enough that it won’t spoil your dinner, but it’ll still tickle your taste buds with something startling and sweet. Around the holidays, I like to leave little bowls of it scattered around the house to really set the mood.

Dark Chocolate Popcorn Bark with Maple-Caramel Glaze

Maple-Caramel Glaze

  • ¾ cup maple syrup
  • 3 Tbsp whole milk
  • 2 Tbsp unsalted butter
  • ½ tsp baking soda
  • pinch of salt

Dark Chocolate Popcorn Bark

  • 10 cups plain popcorn
  • ¾ cup maple-caramel glaze (recipe below)
  • 1½ cups melted dark chocolate, divided
  • 1 Tbsp Maldon finishing salt

| Preparation Maple-Caramel Glaze | In a small pot over medium heat, add maple syrup. Stirring, bring syrup to a boil; continue stirring, approximately 15 minutes. (Syrup will start to bubble and stick to sides of pot.) Lower heat and add milk and butter, stirring occasionally until butter has melted. Remove from heat and whisk in baking soda and salt. Allow to cool for 1 to 2 minutes before pouring over popcorn.

| Preparation Dark Chocolate Popcorn Bark with Maple-Caramel Glaze | Preheat oven to 275°F. Set rack to middle and line baking sheet with parchment paper. Spread popcorn out on baking sheet. Pour maple-caramel glaze all over popcorn. Place in oven and bake for 30 to 40 minutes, tossing popcorn every 15 minutes until desired consistency is reached (30 minutes for semi-chewy, 40 minutes for more crunch). Remove from oven and allow to cool to room temperature.

Line a rimmed baking sheet with parchment paper and pour melted dark chocolate onto it (leaving approximately ¼ cup for drizzling). Scatter maple-caramel corn across chocolate. Drizzle remaining chocolate on top of popcorn and sprinkle with finishing salt. Set aside to cool until chocolate has hardened, approximately 30 minutes (or 10 to 15 minutes in the refrigerator). Once chocolate has set, use your hands to break bark into 2-inch chunks.

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Julia Calleo is a freelance photographer for editorial magazines including Feast. She is also a food and prop stylist at a commercial production studio and blogger in St. Louis.

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