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Banana Coconut Popcorn Bars

A poppin’ new twist on the classic crispy rice treat! When cooking the honey and brown sugar mixture, make sure you stir frequently to avoid burning, and feel free to get creative with your favorite mix-ins. These make for a perfect game-day snack with plenty of sweet and savory surprises.

by Betsy Carter and Karlee Rotoly featured in Popcorn Snack Bars 4 Ways

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Total Time

1 hr 15 min

1 hr 15 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Ingredients

for 12 bars

  • 6 cups
    popcorn, crushed (50 g)
  • 3 cups
    brown rice, puffed (600 g)
  • 2 cups
    banana chips, roughly chopped, plus more for topping (200 g)
  • 1 cup
    toasted coconut flakes (100 g)
  • 2 tablespoons
    black sesame seeds, plus more for topping
  • ¾ cup
    honey (250 g)
  • 1 cup
    brown sugar (220 g)
  • ¼ teaspoon
    kosher salt
    Calories 696
    Fat 9g
    Carbs 141g
    Fiber 13g
    Sugar 41g
    Protein 13g

Estimated values based on one serving size.

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Preparation

  1. Line a 9x13-inch (22 x 33 cm) baking dish with parchment paper.
  2. In a large bowl, mix together the popcorn, puffed rice, chopped banana chips, coconut flakes, and sesame seeds.
  3. In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2–3 minutes. Let the mixture to come to a low boil for 1–2 minutes, stirring constantly, then remove the pot from the heat.
  4. Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
  5. Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
  6. Top with more sesame seeds and banana chips.
  7. Set aside in a cool place for 1 hour to set, then cut into 12 bars.
  8. Enjoy!
 

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