Pret Popcorn Bar Recipe:
I’ve done it; I’ve cracked the Pret Popcorn Bar- never again will I have to spend $2 on one (I definitely will through sheer convenience but still).
This one wasn’t that difficult; I found the “actual” recipe for Pret’s version on their Facebook page from years ago, although I was 100% certain that what they published wasn’t what they used, so I set about modifying it until I was satisfied I had created a rival. Plus, it is a lot more cost-effective! (and you can pick your portion size).
PRET POPCORN BARS RECIPE:
INGREDIENTS:
- 200g White Chocolate
- 40g Rice Krispies
- 70g Salted Popcorn
- 50g Dark/Milk Chocolate (I prefer dark, but it’s up to you!)
- 1.5 tbsp caramel (recipe here– steps 4&5, you could make the cups simultaneously too!)
You can easily find these ingredients on Amazon.com
METHOD:
- Break the white chocolate into chunks and then melt it in a large bowl over a double boiler.
- Add the popcorn & puffed rice to the chocolate and stir well until fully combined & evenly coated.
- Line a baking tray with parchment and fill it with the chocolate popcorn mixture, pressing down firmly to ensure it is compact, then place in the fridge for a couple of hours.
- While the popcorn is setting, make the caramel & set it aside to cool.
- Just before you remove the popcorn from the fridge, melt the milk/dark chocolate in a heatproof bowl
- Once set, remove the popcorn from the fridge and the baking tin, then drizzle the caramel, followed by the melted chocolate over the top.
- Place the popcorn bars into the freezer for at least half an hour to set the caramel & chocolate.
- Before cutting into portions, let the slab warm up slightly- it’ll make your job easier!.
These will last for at least 4 days- that’s how long we managed to ration them for anyway, so I can’t vouch for longer, but I’m sure you’ll eat them as fast as us!
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