6 oz package dark chocolate pieces, dairy free
1 tsp vanilla
1/4 cup butter, margarine or coconut oil
6 cups popped corn (about 1/3 cup kernels)
1/4 cup light corn syrup or coconut nectar
1/2 cup shredded coconut (Optional)
1/2 cup confectioners sugar
About 45 minutes before serving, combine chocolate pieces, butter and corn syrup in sauce pan. Stir in confectioners sugar and vanilla extract. Add popped corn and coconut to chocolate mixture, stirring gently until coated evenly. With back of spoon, press mixture evenly into greased 8" square baking dish.
Chill until firm, about 30 minutes. Cut into 2" squares. Makes 16 bars.
To ensure that this meets dairy free needs, chose dairy free chocolate chips. We like to use dark chocolate.
For butter we use Earth Balance that is dairy free, gluten free, nut free and soy free.
For gluten free needs, just check the vanilla used to make sure it is gluten free.
