Chocolate & Caramel Popcorn Bars with POPCORN SHED

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In the last few years popcorn has become so much more than that ‘special snack’ you only ever got to eat in the cinema. Ten years ago, it was one of the main reasons we all went to visit the big screen, but now, you can quite literally eat it for breakfast, lunch and dinner with hundreds of brands offering an array of sweet and savoury flavours.

I guess you could call me somewhat of a popcorn fanatic, but I know I’m not alone (follow Chessie King on Instagram and Snapchat for daily popcorn updates). That’s why when Popcorn Shed got in touch and sent me their brand new selection of Popcorn flavours I was beyond excited to try them out in the kitchen. I’m a sucker for quality and the British family duo’s gourmet popcorn is made by hand, using all natural ingredients which are carefully sourced and lovingly crafted. It’s also gluten free which can only be a good thing.

You may have all seen my Popcorn Cupcake recipe, and those of you who follow my Insta account will have also seen my Toffee Popcorn layer cake, but it isn’t all about CAKE. Well, not now anyway, as I wanted to test out some Popcorn Bars.

Popcorn Shed’s Belgian Chocolate and Salted Caramel flavours were the perfect choice for this super simple recipe as I didn’t need to add any additional ingredients to load the bars with taste. Both flavours are so incredibly moreish that while we were testing I had to tear mine and Liam’s hands away from the packets so we we’re left with enough popcorn to actually bake with.

This Popcorn Bar recipe literally takes 10 minutes to make, plus 1 hour of impatient waiting while it sets then finally, only 5 minutes to gobble down. Trust me, one bite and you’re hooked.

Stay tuned for a new recipe with their Pecan Pie Popcorn flavour soon.

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Makes | 12 Bars

Preparation time | 10 minutes

Setting time | 1 hour


1 pack Popcorn Shed Salted Caramel

1 Pack Popcorn Shed Belgian Chocolate

3 tbsp unsalted butter

200g marshmallows

Squeeze of Golden Syrup


Prepare a 9×13 baking tin by greasing with a tbsp. of butter

Pour both packs of Popcorn Shed Popcorn into a mixing bowl and combine together evenly.

In a saucepan melt down the other 2 tbsp. butter and pour in all marshmallows.

Gentle stir until the marshmallow has melted down and is smooth

Pour the smooth marshmallow mixture over the popcorn and stir until all popcorn is coated.

Add your squeeze or two of golden syrup and stir through again before pouring into your baking tin and pressing down.

Let it set in the fridge for up to an hour, then cut it into 24 equal pieces and serve.

Green Smoothie Lollies

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Summer is still holding on here in the UK and of course we’re all ecstatic….ly complaining that it’s too hot. It seems as much as us Brits dream of living in warmer climates, most of us are actually only programmed to handle an average of 17 degrees. I however, am soaking in every last ounce and using this as the perfect excuse to eat as much ice cream as possible or should I say ice smoothies.

Now we’re all familiar with the phrase “EAT YOUR GREENS”. I don’t think there’s a person in this land who hasn’t experienced the dinner table battle of “peas before ice cream”. That final mouthful of peas was always the hardest to swallow, but the promise of ice cream always helped.

As we hear more about healthy clean eating, we are learning more than ever that greens are the most potent superfood on the planet. Unfortunately they are also the most ignored and avoided foods so finding ways of getting them into our and our families diets is important.

Leafy green vegetables such as spinach contains huge dose of vitamins, minerals and antioxidants as well as improving the absorption of iron into our bodies. Similarly avocados are classed as the world’s best fruit because they are full with mono-saturated good fats that help reduce bad cholesterol levels in our blood and provide nutrients to develop and maintain our body’s cells.

Knowing these facts is one thing, but getting them into our diets is another. However with my Greens Smoothie Lollies there need not be any excuse at all. I try to get a piece of geeen into every single meal but on days where this has proved difficult I pack them all into a smoothie and I can’t begin to tell you how much healthier I feel. This smoothie recipe is now my go to in days of need and today I need it FROZEN.

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Makes 4 lollies

Preparation time: 10 minutes

Freeze overnight


1 apple (peeled)

1 avocado (peeled and pitted)

½ pineapple

Handful of spinach

Juice of a whole lemon

Sprig of Mint

1 cup coconut milk


Peel, core and chop up all the fruits and throw into a blender

Add the spinach, mint, lemon juice and coconut milk with a few cubes of ice and blitz for 1 minute until everything is blended well.

In an ice lolly tray, start with a small drop of coconut milk and pop in the freezer for 30 minutes to partially set

Next add the green smoothie mixture, then using a lolly stick swirl the coconut milk and smoothie mix together gently.

Leave in the freezer overnight to set

Salty Pretzel Chocolate Brownies

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I’m all for versatility but of all the traybake possibilities, brownies are without any doubt my winner. I’ve been so busy with Made to Orders and other exciting cake projects recently that it’s felt like things have got a little too ‘cakey’ (if that is EVER at all possible).

Don’t get wrong there is nothing wrong with life being too ‘cakey’, if that ever happened I’d be out of a hobby, but sometimes I just feel like that’s all I’m ever baking. So this afternoon I decided to bake for me, and before I knew it, *poof* there were Brownies in the oven, Salty Pretzel Brownies to be precise.

I absolutely love the combination of sweet and salty and I know I’m not alone, so when I made these I literally couldn’t wait to share them with you.

The recipe is super easy, and quick enough to know you can have them made, baked and in your mouth within the hour…if you’re speedy!

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Makes | 16 squares

Preparation time | 15 minutes

Baking time | 35-40 minutes


250g unsalted butter, cut into small pieces, plus more for pan

200g good-quality dark chocolate chocolate, coarsely chopped

85g all-purpose flour

80g coco powder

1/2 tsp baking powder

1/4 tsp salt

300g granulated sugar

3 large free-range eggs

2 tsp pure vanilla extract

Salty pretzels

Ritz biscuits


Preheat oven to 180 degrees C and line a greased 8-inch square baking pan with parchment paper, allowing 2 inches to hang over sides.

To create the batter, put butter and chocolate in a heatproof medium bowl set over a pan of simmering water and stir until melted.

While this cools whisk together flour, coco powder, baking powder, and salt in a separate bowl, and set aside.

Then add the sugar and eggs into the cooled chocolate mixture, whisking to combine. (remember to ensure the chocolate is cool so the eggs don’t begin to cook). Stir in the vanilla then add the flour mixture folding until well incorporated.

Pour into your prepared tin and spread out evenly into the corners. Lay some salty pretzels across the batter (enough to give you a whole pretzel with each slice) then sprinkle broken pretzels and Ritz biscuits all over to fill the gaps. At this stage you are welcome to add as many more salty snacks as you like, just be wary of choosing things that wont burn when baked.

Bake for about 35-40 minutes then let it cool slightly in pan, about 15 minutes. Lift out brownies and let cool completely on a wire rack before cutting into squares.