No Bake Triple Layer Salted Caramel Popcorn Brownies

No Bake Triple Layer Salted Caramel Popcorn Brownies

OH BOY! I am just loving making no bake mostly brownie centered treats at the moment. Treats like these bad boys are chewy, decadent, luxurious yet easy to make, satisfying, perfect when you need some extra energy or have a sweet tooth. In summary, they’re just so darn delicious! On another note, if you guys liked the recipe for No Bake Triple Layer Bounty Brownies with Chocolate Ganache, I assure you that you’ll like this recipe too. The brownies and ganaches in both the recipe are the same simply because they’re in my opinion the best raw brownie and chocolate ganache recipes I’ve produced yet. However, instead of the bounty layer, these bad boys’ middle layer consist of a mouth-watering, decadent-tasting salted caramel popcorn layer. Yup, by making these you make your life a little bit better, trust me.

Enough rambling! I hope you not only love the GIF but the recipe as well. Enjoy!

IMG_1535-5IMG_1601-7IMG_1536-6IMG_1510-3IMG_1529-4

No Bake Triple Layer Salted Caramel Popcorn Brownies

Serving 9 large pieces

Ingredients

Brownie layer

  • 100g / 3,5 oz pitted dates
  • 60g / 2 oz nuts and seeds of choice (I used walnuts, almond, and cashews)
  • 3 tbsp rolled oats
  • 3 tbsp cocoa powder
  • A generous pinch of salt
  • A splash of vanilla extract

Popcorn Layer

  • 100g / 3,5 oz pitted dates
  • 2 tbsp nut butter of choice
  • 1 tbsp water
  • A hearty pinch of salt
  • 1 tsp vanilla extract
  • Optionally a splash of toffee flavouring*
  • 10 dl / 4 cups popped popcorn

Chocolate ganache

  • 45g / 1,6 oz dark chocolate, broken up into pieces
  • 1,5 tbsp water
  • 1,5 tbsp liquid sweetener of choice
  • A pinch of salt
  • A splash of vanilla extract

Directions

  1. Start with lining a square or rectangular dish with plastic wrap or parchment paper. My dish was 12 x 16 cm / 5 x 6 inches.
  2. Start with the brownie layer by processing the dates, nuts and seeds, rolled oats, cocoa, salt, and vanilla in a food processor or powerful blender into a nice slightly crumbly dough. It should easily keep it’s shape squeezed in your hand.
  3. Transfer the brownie “dough” to the prepped dish and press and flatten using your hands.
  4. Give the food processor a quick rinse and move on to the popcorn layer. In the food processor, mix the dates, nut butter, water, vanilla, salt, and toffee flavouring smooth. Add the popcorn and pulse until all the popcorn is incorporated and covered with the date caramel. Transfer to the dish with the brownie layer, press and flatten into and even layer.
  5. In a small microwave-safe bowl, put the dark chocolate, water, liquid sweetener, salt, and vanilla. Microwave on low to medium effect for 30 second intervals until the chocolate has almost completely melted. Once melted enough, mix until you get a smooth ganache. Pour and spread the ganache on top of the salted caramel popcorn layer. Put in the fridge or freezer until the ganache has set. Cut up and enjoy!

NOTE *It is not essential to the recipe, but it gives the salted caramel layer that extra oumph of caramel and toffee. I found a bottle of it at a local spice store.

Follow:
Share:

Leave a Reply

Your e-mail address will not be published. Required fields are marked *


Looking for Something?