Like…what is this. It might be the coolest thing ever. Wrap your minds around this, people – you are eating a chocolate peanut butter swirl bar, but WAIT. It has a bunch of quinoa loaded up in there too.
Say whaaaaaat?!?
That’s right. Popped quinoa. In your chocolate bar. What is this life…I’m diggin’ it.
Chances are high that you are sitting there saying “Raw quinoa in my chocolate bar? No thank you – I thiiiiink I’ll pass.” Just hold your horses there, alright? It’s not raw quinoa – it’s popped quinoa. Never heard of it? Get ready to experience the coolest thing your eyeballs have ever seen.
You put about 1/4 cup of dry quinoa in a heavy bottomed pot and let it pop, pop, pop away. It’s quite a satisfying and comforting noise, actually. Kind of like a crackling fire.
Once your cute little quinoa have popped their adorable little faces off, you transfer them to a bowl and get everything else ready. They transform from the hard, inedible raw grain to crunchy, nutty little morsels that go gloriously with the chocolate and peanut butter bars.
It’s true love.
So, here are your super simple steps:
- Pop your quinoa
- Melt your chocolate
- Add both of those things to a bowl along with some vanilla and PB2 (peanut butter powder – still real peanuts, just way less of the fat content. I ❤️ more than life).
- Stir together.
- Spread out on parchment lined baking sheet.
- Swirl in more peanut butter (also made with PB2).
- Refrigerate and slice when firm.
Dear Popped Quinoa Crunch Bars,
Can we be best friends forever?
Please check yes or no.
From, Annie.
But for reals I love them like Boone loves his frisbee.
On another note…I started work today – summer break is ooooovvvvaaaaaaa. WHAT HAPPENED. I feel like summer break started two weeks ago. Don’t get me wrong, I love my job and I’m super excited to see all my students again…but WHAT HAPPENNEEDDDDDD. Fastest summer ever.
The fact that teachers get a summer break in the first place is so boss, though. I mean, who ever gets three months off work?? It’s so awesome. Again, that isn’t to say that we all don’t love our jobs, but still – my job could be petting puppies all day and I’d still be pumped about three months off.
Going into this year of teaching is so different than last year, though. Last year was my first year of teaching, so I was so nervous and felt like I had zero idea what I was getting into. And, the icing on the cake, I knew Seth was deploying soon after the school year started, so I was dreading that from the get go. This time around? I feel like I know what I’m doing way more, AND I know that Seth will be here all year! Such a relieving fact.
Also…you know what the end of summer means…?
ITMEANSFALL. Oh my gaaaassshhhhh. I’ve already bought like ten fall scented wall flowers…in August…I’m just going to leave that there.
Have a fantastic week everyone!
- 4 4oz semi-sweet chocolate bars (I used Baker's), chopped into small pieces (16 oz total)
- 1 cup dry quinoa
- 1 tablespoon of PB2
- ½ teaspoon of vanilla
- For the peanut butter drizzle:
- 2 tablespoons water
- 2½ tablespoons PB2
- Heat a large, heavy bottomed pot over medium-medium/high heat. Let it heat up for several minutes before adding any quinoa
- Add the quinoa ¼ cup at a time (so you will have four batches to pop). Let it sit in the bottom of the pot, swirling occasionally, until you start to hear light popping, and then swirl it constantly for about a minute until the popping has subsided slightly. Make sure you take it off before it gets brown (this can happen super fast). You don't want it anything past a toasty golden color
- Once all your quinoa is popped, set aside in a small bowl
- Melt your chopped chocolate in a double boiler
- Add your melted chocolate, quinoa, PB2, and vanilla to a bowl - mix to fully combine
- Line a baking sheet with parchment paper and spread your chocolate quinoa mixture across the top - you DON'T have to spread the mixture across the entire baking sheet or it will be too thin. Just form a square-ish shape in the middle. Thickness is up to you - but I made mine about ½ inch thick
- In a small bowl, stir together your peanut butter drizzle. Drizzle this all over the top of your chocolate and quinoa, and then - using a knife - swirl it around gently
- Pop in your refrigerator for at least an hour (or until totally firm) before slicing. I keep mine in the fridge once they are sliced, but the counter works, too!
Nutrition info is for one bar.
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more healthy desserts? Check these out:
Healthy Chocolate Pudding with Almond, Graham Cracker Crumb
Healthy Vegan Chocolate Milkshake
Chewy Chocolate Peanut Butter Granola Clusters
Bobbi says
February 13, 2019 at 12:13 pmDo I need to cook the quinoa first before popping. I made another recipe that called for cooked quinoa then the quinoa was baked for 30 minutes to make crackle.
Annie Chesson says
February 13, 2019 at 12:14 pmNope! It just pops in the pan from raw and becomes crispy/crunchy!
Dottie says
January 2, 2019 at 3:21 pmThese are very interesting! I popped tri color quinoa and used 55% stevia sweetened Lilly’s chocolate chips for the chocolate so there would be no refined sugar. I used real natural peanut butter – 2 T for the bars and 1/4 cup plus at least 1/4 cup water to make it drizzable. They are extremely rich and not very sweet at all – just the way I like them! They just came out of the fridge and I must say, they are very crunchy, but would definitely do the trick if I needed a jolt of energy! I also make my own almond butter cups with this same chocolate and they are somewhat similar, except for the crunch! Thanks for this fun recipe! I took pictures but can’t find a way to post them but they look exactly like the pics on the post – they were quick and easy to make!
Annie Chesson says
January 5, 2019 at 8:20 pmYum! So glad they worked out well for you, Dottie!
Emma Demaer says
November 20, 2018 at 12:07 pmWhat can I use instead of powdered peanut butter? I.e. whats the peanut butter measurement?
Annie Chesson says
November 30, 2018 at 12:56 pmI would probably go with one tablespoon for the actual bars (more to taste) and 1/4 cup + enough water to make it a “drizzle-able” for the topping!
Ann says
September 15, 2018 at 7:19 pmWas looking for a “cheater” dessert for my Mediterranean Diet…thought I’d give this a go, and I am so glad I did! They are such a treat. Who knew quinoa could be so tasty?!
Annie Chesson says
September 26, 2018 at 9:59 amI’m so glad they worked out well for you, Ann!!
Cathy says
March 31, 2018 at 11:31 amThese are amazing! Easy to make and taste so good. Thanks for sharing.
Annie Chesson says
April 3, 2018 at 11:29 amYay! So glad you liked them, Cathy!
Ananda says
August 19, 2016 at 9:10 amI’ve never had popped quinoa before. I need to try this!
Annie Chesson says
August 20, 2016 at 9:49 amYou definitely do!! It’s so nutty and yummy :).
Megan - The Emotional Baker says
August 19, 2016 at 6:14 amI’m so impressed by these bars! I never would’ve thought to pop quinoa. I know I’ll be trying these in the near future :)
Megan – The Emotional Baker recently posted…Veggie Sushi
Annie Chesson says
August 20, 2016 at 9:49 amYou should definitely try popping quinoa!! It’s so fun ?. Thanks, Megan!
cristina kadonsky says
August 17, 2016 at 8:28 pmThese look amazing! Didn’t know you could pop them! Can I pin this somehow, I would like to save it!
Thanks so much, Cristina
Annie Chesson says
August 20, 2016 at 9:44 amHey Cristina! If you run your mouse over any image, a “Pin It” button should pop up, but if that doesn’t work, there’s another pin it button at the bottom of the post :). Thanks!
Keri @ Fashionable Foods says
August 17, 2016 at 6:24 amThese bars look divine and I love how easy they are! I’m not quite ready for fall yet, BUT I have been looking at decor and candles every time I’m out shopping. It’s getting harder to resist buying it all!
Keri @ Fashionable Foods recently posted…Summer Tomato Soup
Annie Chesson says
August 20, 2016 at 9:43 amThanks, Keri! The candles and decor really are SO hard to resist!
Alyssa @ My Sequined Life says
August 16, 2016 at 5:52 pmAny way I can sneak in healthy foods while still eating chocolate is a win for me! These bars look perfect, and what a good idea to use PB2, too!
Annie Chesson says
August 20, 2016 at 9:41 amAgreed!! Thanks Alyssa :).
Cheyanne @ No Spoon Necessary says
August 16, 2016 at 4:14 pmOMG, COOLEST most delicious snack bar my eye balls ever did see!! You are a genius, Annie! *fist bump* Seriously theses are amazing! Popped quinoa with chocolate and peanut butter?! SO MUCH YES! I bet these are crazy addictive! Can’t wait to try them, chicka! Cheers! <3
Cheyanne @ No Spoon Necessary recently posted…Jalapeno & Roasted Strawberry BBQ Baby Back Ribs
Annie Chesson says
August 20, 2016 at 9:41 amThanks Cheyanne! Needless to say, I have been shamelessly stuffing my face with them for the past few weeks…
Sues says
August 15, 2016 at 9:56 pmLove these for a fun bring-to-work afternoon snack! I’m all about the quinoa :)
Sues recently posted…Frosted Animal Cracker Cheesecake Bars
Annie Chesson says
August 16, 2016 at 10:17 amYes! Agreed, agreed, agreed :).