Caramel Chocolate "Popcorn" Bars

recipe by @veganshannon

You will need:

- 2 bags of Good&Honest Sweet & Salty popped crisps

- 1 cup vegan butter

- 340g (1 tin) vegan condensed milk

- 3 tbsp caster sugar

- 4 tbsp maple syrup

- 400g vegan milk chocolate

- Large handful of vegan white chocolate

- Mini vegan marshmallows

 

Method:

1. In a large mixing bowl, pour out the sweet and salty popped crisps and crush them with your hands

2. In a small saucepan, add the vegan butter, condensed milk, caster sugar and maple syrup

3. Place the saucepan on low heat up to high and allow the sauce to boil so that it begins to thicken. Stir continuously so it doesn't burn

4. Once the sauce has thickened (this should take around 7-10 minutes) set the sauce aside and allow it to cool for around 5 minutes as it will be VERY hot

5. Pour the caramel sauce over the popped crisps and coat them completely

6. Line a 8x8 baking tin with parchment paper and pour the mixture into the tin, pushing it down and into the edges with a spatula so it creates a smooth even layer

7. Place the baking tin in the freezer for 15 mins

8. Melt the vegan milk chocolate in the microwave in 35 second bursts until completely melted

9. Pour the vegan milk chocolate on top of the caramel layer and then place back in the freezer for 30 mins to allow the chocolate to set