Chocolate-peanut butter popcorn bars

1.Melt 3 tsp coconut oil in a saucepan over medium-high heat, add a corn kernel and when it starts to spin in the oil, add remaining popping corn, cover with a lid and cook, shaking pan occasionally, until popping stops (2-3 minutes). Tip into a bowl.

2.Stir peanut butter, rice malt syrup, vanilla and remaining coconut oil in a saucepan over low heat until melted and combined, then add to popcorn and mix well. Press into a 15cm x 32cm cake tin or a 20cm-square cake tin lined with baking paper and refrigerate to set (1-2 hours).

3.For chocolate topping, melt chocolate in a bowl over a saucepan of barely simmering water, stirring occasionally, until smooth, then stir in coconut oil. Pour evenly over popcorn mixture, scatter with peanuts and cacao nibs, and refrigerate until set (1-2 hours). Popcorn bars will keep refrigerated for up to a week. To serve, cut into fingers with a hot, wet knife.