Ingredients
Scale
- 3 cups cubed pound cake
- 2 cups popped popcorn
- 1/2 cup white chocolate chips
- 1/3 cup caramel sauce
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: sea salt flakes for topping
Instructions
- Line an 8×8 inch pan with parchment and lightly grease.
- In a large bowl, mix pound cake cubes with popcorn, vanilla, salt, and melted butter until evenly coated.
- Stir in white chocolate chips and caramel sauce until distributed.
- Press mixture firmly into the prepared pan and smooth the top.
- Chill in the refrigerator for 1–2 hours until set, then cut into 12 bars.
Notes
- For a crisper bar, use cornflakes or pretzels for extra crunch.
- Store in an airtight container for up to 3 days; refrigerate for longer freshness.
- Optional drizzle of extra caramel on top before serving.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Method: No bake, press and chill
- Cuisine: American
- Diet: Snack, Vegetarian
Nutrition
- Serving Size: 1 bar (40 g)
- Calories: 180 calories
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
