Popcorn Snack Bars are a Sweet Dairy-Free & Gluten-Free Option

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Popcorn is a favorite evening snack in our home. We drizzle it with coconut oil, and sprinkle it lightly with sea salt. Sometimes I even add some other seasonings. But this recipe takes popcorn munchies to another level. These chocolate-dipped popcorn snack bars are like an energy bar meets healthy dessert. They’re a great grab-and-go alternative to your ordinary granola bars.

Popcorn Snack Bars Recipe with Optional Chocolate Dip - Dairy-Free, Gluten-Free, Soy-Free, and Nut-Free option.

Popcorn Snack Bars are a Sweet Dairy-Free & Gluten-Free Option

This recipe was originally shared with us several years ago by The Popcorn Board. Today, we’re giving the post an update with more information and options.

Their original recipe used pomegranate arils, but it’s tricky to use fresh fruit in a snack that’s supposed to be portable. So we swapped in dried cranberries or raisins. You can actually substitute other dried fruits, nuts, seeds, or your favorite snack bar add-ins for the the blueberries, cranberries, and almonds.

Popcorn Snack Bars Recipe with Optional Chocolate Dip - Dairy-Free, Gluten-Free, Soy-Free, and Nut-Free option.

Special Diet Notes: Popcorn Snack Bars

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, optionally soy-free, optionally vegan, and vegetarian.

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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.
Author:
Recipe type: Snack
Cuisine: American
Serves: 16 bars
Ingredients
  • 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
Instructions
  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.
Notes
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

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

4 Comments

  1. Pingback: Sweet Peanut Butter Popcorn Bars Recipe - Go Dairy Free

    • Hi Paula, thanks so much for this note. It is true at present, but last year I read about GM-popcorn being tested, so I like to be on the safe-side in recommendations since recipes are long-term! I should probably just change that recommendation to organic, as it is still a heavy pesticide food. I’ll do that now – I appreciate your note and hope you enjoy the recipe!

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