Dark Chocolate Peanut Butter Popcorn Bark

With summer in full swing and the multiple parties and holidays coming up, I have been working on a quick and delicious treat that can be perfect for any occasion. One of my favorite snacks is popcorn and I love the many ways you can snack on it! In trail mix, with different seasonings, or as a delicious chocolate bark treat! This leads me to sharing one of my favorite recipes that is full of protein, fiber and sweetness. Dark chocolate chips+ sea salt and pepper popcorn = sweet & savory goodness. AND the peanut butter makes it twice as good!

YUM. 

Dark Chocolate Peanut Butter Popcorn Bark

Ingredients:

  • 1 cup dark chocolate chips
  • 1/4 cup peanut butter
  • 1 tablespoon coconut oil
  • 3/4 cup popcorn (I used SkinnyPop Sea Salt and Pepper flavor)
  • 2 tablespoons sunflower kernals 
  • 1 tablespoon Sea Salt

Directions:

  1. In a microwave safe bowl, combine dark chocolate chips and coconut oil. Microwave for 1 minute, stirring at 30 seconds.
  2. On a nonstick paper (parchment paper) pour melted chocolate mixture. Evenly spread out for a 1/4 inch thickness.
  3. In a clean microwave safe bowl, add peanut butter. Microwave for 30 seconds and stir. Place dollops of melted peanut butter on top of melted chocolate. With a knife, slowly swirl the chocolate and peanut together, making a cool design.
  4. Sprinkle popcorn and sunflower kernals on top and place in freezer for 20-30 minutes or until solid.
  5. Break into pieces and enjoy immediately!

I was not compensated or sponsored for my time for this posting. 

Comment

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Strawberry Short n Skinny Cake

I have such a big sweet tooth but as a nutrition major, I know that all of the sugar and calories included in my favorite sweet treats aren't always the best for me. So when I saw this month's Recipe Redux, "In honor of our 6th birthday, we’re celebrating with cake…or another small bite dessert that fits your fancy. Show us your healthy small bite dessert creation", I knew it was an opportunity to create something sweet, simple and healthy. And a dessert I wouldn't feel guilty for.

I LOVE to add fresh fruit to my desserts and it's a plus that fruits can add a little fiber and flavor. So this delicious Strawberry Short n Skinny Cake really hit the spot!

Makes 12 cupcakes

Ingredients:

For Cake:

  • 1 (15.25-ounce) box white cake mix 
  • 1/4 cup nonfat vanilla Greek yogurt
  • 1/4 cup coconut oil
  • 4 egg whites
  • 1 1/4 cup water

For Toppings:

  • Sugar Free Vanilla Frozen Yogurt or Ice Cream
  • Fresh strawberries
  • Lite or nonfat cool whip

Directions:

  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine cake mix, yogurt, coconut oil, eggs and water. Mix until smooth. In a prepared/lined muffin pan, pour batter about 3/4 full.
  3. Bake for 20-25 minutes until toothpick inserted into cupcakes come out clean. Cool completely. 
  4. Cut cupcakes into bite-sized square pieces.
  5. In a small bowl or ramekin, add 1-2 scoops sugar free vanilla yogurt/ice cream. Sprinkle cake bites and diced strawberries around it. Top with a dallop of lite cool whip and enjoy!

A fun, healthy and refreshing treat for the summer! 

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1 Comment

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be

Supremely Spicy Bell Pepper Cornbread

Lately, I have been a sucker for cornbread. It started over the winter break where I was making chili on the hot stove and felt I needed something moist and filling to join my hot chili meal. I instantly thought cornbread and I have enjoyed it ever since! Now whenever I get the chance, I will make cornbread. So for this month's sponsored Recipe Redux, I was excited to combine two awesome foods together-- cornbread and Sabra hummus! SUPREMELY SPICY HUMMUS, that is! And just in time for National Hummus Day (May 13th)!

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time

Hummus is a very versatile food that can be added to various dishes, such as sandwiches, wraps, baked goods, or incorporated into another flavored dip! The combinations are endless and so are the flavors. I enjoy hummus as a quick snack with carrots or celery. These snacks usually keep me full until the next meal and I'm so glad the hummus is also packed full of fiber, protein and other nutrients like folate, iron and vitamin B. Hummus is a nutritious addition to my daily diet, and it is perfect for vegans and vegetarians too!

How do you eat hummus? 

SUPREMELY SPICY Bell Pepper Cornbread

Ingredients:

  • 1 (10-ounce) container Supremely Spicy Hummus
  • 1 (8.5-ounce) container cornbread mix
  • 1 egg
  • 1/3 cup non-fat milk
  • 1 red bell pepper, seeded and diced
  • 1 yellow onion, diced

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, combine Supremely Spicy Hummus, cornbread mix, egg and milk, mix well. Fold in diced bell peppers and onions.
  3. Pour mixture into a prepared 8x8 pan and bake for 25-30 minutes or until cornbread is firm or toothpick inserted comes out clean.
  4. Let cool completely and enjoy!
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2 Comments

Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be