Chocolate Disks with Cinnamon Popcorn
These fun treats combine rich chocolate with crisp, sweet-spiced air-popped popcorn. You’ll need to lightly crush the popcorn into smaller pieces so they’ll adhere better to the chocolate, and make sure to melt some coconut oil into the chocolate to help it set better. You can easily double the recipe if you’d like to serve more people or have handy snacks at the ready. They’ll keep in the fridge, lightly covered on the sheet pan, for two to three days, and the popcorn will still remain crisp. For a more intense chocolate experience, you can use dark chocolate chips.
Powdered sugar (confectioner's)
Plain air popped popcorn (prepared without oil)
Semisweet chocolate chips
- In a small bowl, whisk sugar, cinnamon, and salt. Lightly crush popcorn in a medium bowl; coat popcorn with nonstick spray. Sprinkle sugar mixture over popcorn and toss to coat.
- Line a sheet pan with parchment paper or wax paper. Place chocolate and coconut oil in a small microwave-safe bowl. Microwave on High until melted, about 1½ minutes, stirring every 30 seconds. Spoon melted chocolate onto prepared sheet pan in 8 equal rounds, spreading each to a 2½- to 3-inch circle. Immediately sprinkle popcorn evenly over chocolate. Refrigerate 15 minutes or until set.
- Serving size: 1 chocolate disk