METHOD

1. Line a 20cm x 20cm baking tin with baking paper.
2. Place the popcorn in a large bowl and sprinkle over the salt. Toss to combine and set aside.
3. In a saucepan over a low heat, melt the peanut butter, coconut oil, vanilla and maple flavoured syrup. Once melted whisk to ensure there are no lumps.
4. Pour the mixture over the popcorn. Use a wooden spoon to mix ensuring all the popcorn is coated in the maple mixture.
5. Pour into the prepared tin and press down gently with the back of the spoon until its well packed into the tin.
6. Place in the fridge for 20 minutes to set.
7. Once set, melt the Natvia Dark Baking Choc and drizzle over the top of the slice. Return to the refrigerator for 10 minutes to allow the choc to set.
8. Cut into 9 pieces and serve.