by Mia Rigden Board-certified nutritionist, classically trained chef
A low-sugar holiday dessert that’s actually worthy of the dessert table (if it makes it that far!), this chocolate popcorn bark is straight-up addictive and is the easiest thing you’ll make this holiday season. There are countless ways to have fun with chocolate bark, but I’m partial to this combination: antioxidant-rich dark chocolate with fibrous popcorn, a hint of marshmallow sweetness (it’s Christmas after all!), and dried tart cherries (which are full of nutrients, including a winter favorite, vitamin C for immune support). Sometimes the simplest things are truly the best.
Ingredients
- 2, 10–12 ounce packages of dark chocolate chips
- 2 ½ cups popcorn
- 1 cup mini marshmallows
- ½ cup dried tart cherries (can substitute raisins if you can’t find dried cherries)
Instructions
- Line a baking sheet with parchment paper and set aside.
- Melt the chocolate chips in a double boiler or microwave.
- Remove from heat and fold in the 2 cups of the popcorn, the marshmallows, and dried tart cherries.
- Spread the chocolate mixture on the baking sheet in an even layer. Add the remaining popcorn so it is visible and spread evenly.
- Place bark in the fridge to cool and harden for at least 1 hour.
- When bark is set, use clean hands to break into chunks.
- Store in the fridge in an airtight container.
Mia Rigden is a Los Angeles-based board certified nutritionist, trained chef, and the author of The Well Journal (2020) and Foodwise (2023), a comprehensive, encouraging guide to healthy eating with 100 original, nutritionally-balanced and flavor-enriching recipes. Learn more about working with Mia on her website, check out an online course, and follow on Instagram @mia_rigden for science-backed, practical nutrition advice.
