Popcorn & Peanut Bark

Popcorn & Peanut Bark
Staff Writer

Hedy Goldsmith

TK

Directions

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.

Nutrition

Calories per serving:

469 kcal

Daily value:

23%

Servings:

8
  • Carbohydrate, by difference 51 g
  • Protein 10 g
  • Total lipid (fat) 29 g
  • Vitamin A, IU 9 IU
  • Vitamin A, RAE 1 µg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 1 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 3 g
  • Aspartic acid 1 g
  • Caffeine 5 mg
  • Calcium, Ca 22 mg
  • Choline, total 7 mg
  • Copper, Cu 1 mg
  • Fatty acids, total monounsaturated 10 g
  • Fatty acids, total polyunsaturated 12 g
  • Fatty acids, total saturated 5 g
  • Fiber, total dietary 10 g
  • Fluoride, F 27 µg
  • Folate, DFE 25 µg
  • Folate, food 25 µg
  • Folate, total 25 µg
  • Glutamic acid 2 g
  • Glycine 1 g
  • Iron, Fe 3 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 4 µg
  • Magnesium, Mg 141 mg
  • Manganese, Mn 1 mg
  • Niacin 2 mg
  • Phenylalanine 1 g
  • Phosphorus, P 292 mg
  • Potassium, K 411 mg
  • Proline 1 g
  • Selenium, Se 11 µg
  • Serine 1 g
  • Sodium, Na 827 mg
  • Starch 1 g
  • Sucrose 1 g
  • Sugars, total 1 g
  • Theobromine 171 mg
  • Tocopherol, gamma 1 mg
  • Valine 1 g
  • Water 35 g
  • Zinc, Zn 3 mg
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