Oct 13

Dark Chocolate Popcorn Bombs


For a simple and delectable treat that’s actually guilt free, you must try these chocolate popcorn bombs. Perfect balance of sweet and salty. I make these all the time for my family and, company loves these treats too. Whip up some today. You will love them!


Dark Chocolate Popcorn Bombs

Recipe makes between 12-16 bombs, depending how large or small you make them.


  • 12 ounce bag dark chocolate or semisweet chips. I use Lily’s premium baking chips
  •   2 -3 cups microwave popcorn, plain, without butter
  • 1/2 cup dry roasted peanuts, chopped, optional



  1. Using a double boiler, melt 8 ounces chocolate until melted.
  2. Take off heat and add in the remaining 4 ounces of chocolate chips.
  3. Stir until glossy and smooth.
  4. Crunch up popcorn if very large pieces, toss into chocolate mixture along with peanuts.
  5. Scoop out desired amount and lay out on lined  cookie sheet.
  6. Place in freezer for 15 minutes or in fridge for about 35 minutes.


Note: Can be left on counter for the first day only. Best if stored covered in fridge up to 5 days. Let sit out on counter to soften up just a bit before biting into chocolate bombs.


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