Popped Quinoa Crunch Bars

4.6 from 5 reviews


  • 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
  • 1/2 teaspoon of vanilla
  • For the peanut butter drizzle:
  • 2 tablespoons water
  • 2 1/2 tablespoons PB2


  1. Heat a large, heavy bottomed pot over medium-medium/high heat. Let it heat up for several minutes before adding any quinoa
  2. Add the quinoa 1/4 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
  3. Once all your quinoa is popped, set aside in a small bowl
  4. Melt your chopped chocolate in a double boiler
  5. Add your melted chocolate, quinoa, PB2, and vanilla to a bowl – mix to fully combine
  6. 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 1/2 inch thick
  7. 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
  8. 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!