Popcorn Snack Bars
Prep time
Cook time
Total time
Please note that the Prep time is hands-on time. Allow time for the bars to set up, and the chocolate dip if you opt for it. For a contrasting flavor pop, we like to use lightly salted almonds (or sunflower seeds), but you can keep these bars low sodium with unsalted, if desired.
Recipe type: Snack
Cuisine: American
Serves: 16 bars
  • 8 cups air-popped popcorn
  • 1½ cups old-fashioned rolled oats (certified gluten-free, if needed)
  • 1 cup dried blueberries
  • ½ cup dried cranberries or raisins
  • ½ cup chopped almonds (sub sunflower seeds for nut-free)
  • ⅔ cup honey (sub agave nectar or brown rice syrup for vegan)
  • ⅔ cup light brown sugar
  • 2 tablespoons dairy-free buttery spread
  1. Line a 9x13-inch pan with parchment paper.
  2. In a large bowl, stir together the popcorn, oats, blueberries, cranberries or raisins, and almonds.
  3. In a small saucepan, whisk together the honey, brown sugar, and buttery spread. Bring it to a gentle boil over medium-low heat and boil for 2 minutes. Pour the sweet mixture over the popcorn mixture and gently but thoroughly stir to combine.
  4. Immediately press the mixture firmly into your prepared pan.
  5. Refrigerate the bars until firm, about 2 hours. Cut into bars.
  6. Store the bars in an air-tight container for up to a week.
Chocolate Dip Option: Melt about 6 ounces of dairy-free dark chocolate. Dip the bottoms of the bars into the melted chocolate. Place the bars on parchment paper to set up.
Pomegranate Option: The original recipe uses pomegranate seeds / arils instead of dried cranberries. With fresh ingredients, they require refrigerated storage and are more perishable, so we prefer using dried fruit.
Nutrition Information
Serving size: 1 bar Calories: 152 Fat: 3.6g Saturated fat: .5g Carbohydrates: 29.6g Sugar: 20.3g Sodium: 17mg Fiber: 2.2g Protein: 2.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/popcorn-snack-bars-chocolate