White Chocolate Caramel Popcorn Bars

A simply delicious recipe with an array of textures making it the perfect sweet treat.

Recipe

Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

White Chocolate Caramel Popcorn Bars

Ingredients Preparation

Place the Callebaut® W2 White Chocolate Callets in to a large heat-proof bowl over a saucepan of simmering water to create a bain-marie, as the chocolate gradually melts, stir occasionally

  • 170g
  • 30g
  • 60g
  • 30g

Once melted, add the toffee popcorn, mini marshmallows, fudge, biscoff biscuits and Callebaut® Gold Crispearls until combined

Transfer the mixture to a lined baking tray and place in the fridge to set for 1 hour before serving

Top tip: Swap the Callebaut® W2 White Chocolate Callets for Ruby, Gold or Dark for a fun and colourful variety of bars

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