Dark Chocolate Cappuccino Popcorn Granola Bars

Line an 8x8 square Pyrex pan with wax or parchment paper.

In a large bowl combine the oats, rice crispies, coconut, almonds and salt. Mix together.

In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 second to 1 minute or until the mixture is hot and pourable. Add the instant coffee and mix until dissolved. Add the vanilla and mix again.

Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 30 minutes or the fridge for an hour.

Well the bars harden make the popcorn. Place the popcorn in a large bowl. To a small bowl add the coconut oil and white chocolate. Microwave until smooth and melted about 30 seconds. Add the instant coffee and stir to dissolve. Add the vanilla.

Toss the popcorn with the melted white chocolate mixture until the popcorn is completely coated in the white chocolate.

Remove the granola bars from the freezer and cover with the 3/4 cups of melted dark chocolate. immediately press the popcorn into the melted chocolate. Drizzle on the remaining dark chocolate and if desired sprinkle with sea salt. Return to the fridge for 15 minutes so the chocolate can harden. Cut into bars and eat!