May 20, 2026

Dark Chocolate Sea Salt Popcorn Christmas Bark

Name: Dark Chocolate Sea Salt Popcorn Christmas Bark
Prep time: 20 min
Total time: 60 min
Yield: 32
Ingredients: PAM® Baking Spray; 48 saltine crackers; 1 cup (128 g) unsalted butter; 1 cup (128 g) firmly packed brown sugar; 2 cups (256 g) dark chocolate chips; 1/2 cup (64 g) salted whole almonds; 2 bags (198 grams each) Angie's BOOMCHICKAPOP® Sweet and Salty Kettle Corn; 1 teaspoon (5 g) flaky sea salt

20

Prep Time Minutes
60
Total Time Minutes
8
Number of Ingredients
32
Servings

Tags:

Holiday & Seasonal,
Christmas/Holiday Season,
Dessert,
Winter,
Fall,
Thanksgiving,
Over 45 min

Ingredients

PAM® Baking Spray
48 saltine crackers
1 cup (128 g) unsalted butter
1 cup (128 g) firmly packed brown sugar
2 cups (256 g) dark chocolate chips
1/2 cup (64 g) salted whole almonds
2 bags (198 grams each) Angie's BOOMCHICKAPOP® Sweet and Salty Kettle Corn
1 teaspoon (5 g) flaky sea salt

Directions

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Step one

Preheat oven to 350°F (177°C). Line a large rimmed baking sheet with aluminum foil. Spray bottom and sides of pan lightly with baking spray. Place crackers on baking sheet, breaking to fit and cover the whole pan.
Step two

Melt butter in large saucepan; stir in brown sugar and bring to a boil. Boil 3 minutes, stirring constantly. Immediately pour in an even layer over the crackers. Bake 10 minutes.
Step three

Place chocolate chips in large microwave-safe bowl. Microwave 30 seconds. Stir and continue microwaving in 15 second increments until melted. Place almonds in resealable food storage bag. Use a meat mallet or rolling pin to lightly crush the almonds.
Step four

Pour about half of the melted dark chocolate over baked toffee mixture. Sprinkle popcorn and crushed almonds over chocolate. Drizzle with remaining chocolate and sprinkle with sea salt.
Step five

Refrigerate 20 minutes, until chocolate is set. Break into smaller pieces. Store Christmas Crack in an airtight container on the counter for up to 3 days.