Snack • Desserts
Popcorn Slice
Chocolate popcorn slice with a salty sweet crunch. A high-protein no-bake snack that’s easy to make and perfect chilled.
Why You’ll Love This Recipe
This one is crunchy, chocolatey, salty, sweet, and stupidly easy to make. It feels like a real treat, but the macros still make sense.
Simple Ingredients
The ingredient list is short and straightforward. Popcorn gives it volume and crunch, PB2 plus whey add the protein hit, and dark chocolate pulls the whole thing together.
Best Ways to Enjoy Them
These are best straight from the fridge once fully set. They work well as a quick snack, an easy dessert, or something to keep on hand when you want a treat that does not completely derail the day.
Inspiration
At CraveSmart, we take viral recipes and rebuild them with smarter macros, cleaner ingredients, and clear step-by-step instructions so they actually work in real kitchens.
Popcorn Slice
Prep Time
10 mins
Cook Time
0 mins
Total Time
1 hr 10 mins
Servings
12
Calories
102
Protein
4g
Carbs
9g
Fat
5g
Ingredients
Switch between US and metric measurements. Metric conversions are approximate.
Dry Ingredients
- 3½ cups (100g) lightly salted and slightly sweet popcorn 3120ml (100g) lightly salted and slightly sweet popcorn
- 2 tbsp (20g) PB2 original 30ml (20g) PB2 original
- 1 scoop (35g) salted caramel whey protein 1 scoop (35g) salted caramel whey protein
Wet Ingredients
- 3.2 oz (90g) 70% dark chocolate 91g (90g) 70% dark chocolate
- Small splash of water Small splash of water
Optional
- Maldon salt Maldon salt
Instructions
- Blend the popcorn in a food processor until broken down, then pour it into a bowl.
- If you do not have a food processor, crush the popcorn in a zip bag using a rolling pin.
- Mix the PB2 and whey protein together.
- Add a small splash of water and stir into a thick paste.
- Fold the mixture through the popcorn until evenly coated.
- Press firmly into a lined container.
- Melt the dark chocolate in 20 to 30 second bursts until smooth.
- Pour the melted chocolate over the top.
- Finish with Maldon salt if using.
- Refrigerate for 1 to 2 hours until set.
- Slice into 12 pieces.
Tips
- Press the mixture down firmly so it holds together properly.
- Keep it chilled so the slice sets cleanly.
- Use good dark chocolate because the flavor really comes through here.
Variations
- Use a darker chocolate if you want a less sweet finish.
- Add extra Maldon salt on top for a stronger salty sweet contrast.
- Swap the salted caramel whey for vanilla if needed.
Storage
- Store in an airtight container in the fridge for up to 5 days.
- Serve chilled for the best texture.
FAQ
Can I make this without a food processor?
Yes. Put the popcorn in a zip bag and crush it with a rolling pin until broken down.
Does this need to stay in the fridge?
Yes. Chilling helps it set and keeps the bars firm.
Can I use milk chocolate instead?
Yes, but it will be sweeter and the macros will change.
Source Note
Inspired by a viral popcorn slice recipe and adapted for CraveSmart.
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