Popcorn & Peanut Bark

Hedy Goldsmith


  • 12 Ounces  bittersweet chocolate, chopped
  • 3 Cups  freshly popped popcorn
  • 1/2 Cup  salted peanuts
  •  Pinch of  kosher salt



Line a baking sheet with a nonstick liner.

Melt the chocolate in a large, heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth, about 4 minutes. Remove the bowl from the heat and add the popcorn, peanuts, and salt. Fold the mixture until the popcorn and peanuts are evenly coated with the chocolate.

Scrape the mixture onto the prepared baking sheet and spread into a thin layer. Refrigerate for about 30 minutes, or until cold and firm. Break into small clusters and store in an airtight container in the refrigerator for up to 5 days.


Calories per serving:

273 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 145g 223%
  • Carbs 247g 82%
  • Saturated 67g 336%
  • Fiber 29g 114%
  • Trans 0g
  • Sugars 189g
  • Monounsaturated 55g
  • Polyunsaturated 14g
  • Protein 34g 68%
  • Sodium 628mg 26%
  • Calcium 154mg 15%
  • Magnesium 547mg 137%
  • Potassium 1,759mg 50%
  • Iron 12mg 69%
  • Zinc 8mg 54%
  • Phosphorus 774mg 111%
  • Vitamin A 2µg 0%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 22%
  • Riboflavin (B2) 0mg 28%
  • Niacin (B3) 12mg 62%
  • Vitamin B6 1mg 25%
  • Folic Acid (B9) 119µg 30%
  • Vitamin E 5mg 25%
  • Vitamin K 20µg 25%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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