My five ingredient gluten free peanut butter popcorn bars recipe.

If you haven’t seen already, The Popcorn Shed is one brand of popcorn that I am loving right now. I reviewed them here, if you wanted to find out more. Not only are their flavours of popcorn unique, but they can be enjoyed in a variety of ways. 


One thing I’ve been enjoying them in, is in bar form! They’re chocolatey, crunchy and perfect for lunchboxes. Oh, and did I mention they are so easy to make??!

Using only 5 ingredients, a loaf tin and a Bain marie, anyone can make them, and why shouldn’t you?


The popcorn I have used for these popcorn bars is the Butterly Nuts flavour, which is a caramel-y peanut butter-y flavour, with real peanuts in it. I love this flavour that they have, and the added texture of the peanuts makes this bar super delicious! 


I used 70% dark chocolate from the baking section at my local supermarket, but always check the ingredients labelling on the packaging to make sure that it’s suitable for coeliacs.



I love peanut butter and chocolate, and one of my favourite cafes, which sadly is no longer with us used to make these amazing peanut butter chocolate snap bars, so this really reminds me of those, except instead of the snap, it’s fluffy air popped popcorn! So let’s go ahead and make these bad boys!

Gluten Free Peanut Butter Chocolate Bars

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A simple five ingredient recipe for these peanut butter bars .



  • 1 90g pack of Butterly Nuts Popcorn from The Popcorn Shed.
  • 1tbsp Peanut Butter
  • 1tbsp Maple Syrup
  • 75g Mini Marshmallows
  • 350g Dark Chocolate (70% cocoa solids works best)


    1. Line a loaf tin with clingfilm  or baking parchment.
    2. Break the chocolate into chunks and melt it over a Bain Marie.
    3. While the chocolate melts, over another Bain Marie, mix together the peanut butter and maple syrup. Leave this mixture in the Bain Marie and keep it on the heat.
    4. Pour the melted chocolate into the loaf tin.
    5. In the peanut butter and maple syrup mixture, add the marshmallows, and mix until they have melted.
    6. Working quickly, add the popcorn to this mixture, and combine. It should still be sticky.
    7. Transfer the popcorn and marshmallow mix to the loaf tin, on top of the chocolate. Press it down with the back of a spoon.
    8. Leave the mixture to cool in the fridge for about an hour or until the chocolate is set. Remove it from the tin, and cut into even bars.


*Popcorn was gifted by The Popcorn Shed*

Thanks for reading!
Georgina x
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