Gooey Caramel Corn Bars

Name: Gooey Caramel Corn Bars
Yield: 24 servings of 1
Ingredients: 1/4 cup (50 mL) dry-roasted salted peanuts; 2 bags (4.25 oz each) caramel-coated popcorn and peanut mix (about 5 cups/1.25 L), divided; 1 bag (14 oz/340 g) caramel candies, unwrapped; 2 tbsp (30 mL) milk; 1/4 cup (50 mL) butter (1/2 stick); 1 1/4 cups (300 mL) semi-sweet chocolate morsels, divided; 1 cup (250 mL) miniature marshmallows

It will be hard to resist these gooey bars; the base of the crust is a favorite childhood snack!

Ingredients

1/4 cup (50 mL) dry-roasted salted peanuts
2 bags (4.25 oz each) caramel-coated popcorn and peanut mix (about 5 cups/1.25 L), divided
1 bag (14 oz/340 g) caramel candies, unwrapped
2 tbsp (30 mL) milk
1/4 cup (50 mL) butter (1/2 stick)
1 1/4 cups (300 mL) semi-sweet chocolate morsels, divided
1 cup (250 mL) miniature marshmallows

Directions

Chop peanuts using Food Chopper; set aside. Set aside 1 cup (250 mL) of the popcorn. Place remaining popcorn into large resealable plastic bag. Crush into coarse pieces using flat side of Meat Tenderizer. Place crushed popcorn into Stainless (6-qt./6-L) Mixing Bowl.
Combine caramel candies, milk and butter in Small Batter Bowl. Microwave, uncovered, on HIGH 1-3 minutes or until melted and hot, stirring every 30 seconds. Add 1 cup (250 mL) of the chocolate morsels; stir until melted. Set aside 1/2 cup (125 mL) of the caramel mixture in (1-cup/250-mL) Easy Read Measuring Cup. Add remaining caramel mixture to crushed popcorn; mix well using Mix ‘N Scraper®.
Immediately distribute crust mixture over Medium Sheet Pan. Firmly press crust mixture into pan using Baker’s Roller®. Drizzle reserved caramel mixture over crust (see Cook’s Tip). Top with peanuts, marshmallows and reserved popcorn. Place in freezer 10 minutes or until set.
Meanwhile, place remaining 1/4 cup (50 mL) chocolate morsels into (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 30-60 seconds or until melted, stirring every 20 seconds. Spoon melted chocolate into resealable plastic bag; twist top of bag. Remove pan from freezer. Cut into 24 bars using Pizza Cutter. Trim corner of chocolate filled bag; drizzle chocolate over bars.

Yield:

24 servings of 1

Nutrients per serving:

U.S. Nutrients per serving: Calories 220, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 34 g, Fiber 1 g, Protein 3 g

Cook's Tips:

When preparing the crust, spray Mix ‘N Scraper® and Baker’s Roller® with nonstick cooking spray to prevent sticking. If caramel mixture cools before drizzling over crust, microwave on HIGH 10–15 seconds or until loosened.