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    Chocolate Chip Popcorn Bars


    Source of Recipe


    Taste of Home

    Recipe Introduction


    Good and easy snack

    List of Ingredients




    CRUST
    1 (18-OZ) ROLL REFRIGERATED CHOCOLATE CHIP COOKIES
    4 OATS 'N HONEY CRUNCHY GRANOLA BARS, CRUSHED

    TOPPING
    3-1/2 CUPS MINIATURE MARSHMALLOWS
    2/3 CUP LIGHT CORN SYRUP
    1/4 CUP BUTTOR OR MARGARINE
    1 (10-OZ) BAG PEANUT BUTTER CHIPS
    1 (3.5-OZ) BAG BUTTER-FLAVOR MICROWAVE POPCORN, POPPED
    1 CUP SEMISWEET CHOCOLATE CHIPS

    Recipe



    1. HEAT OVEN 350 DEGREES. IN LARGE BOWL, BREAK UP COOKIE DOUGH. STIR IN CRUSHED GRANOLA BARS. PRESS MIXTURE IN BOTTOM OF UNGREASED 13X9-INCH PAN. BAKE 350 DEGREES FOR 10-15 MINUTES OR UNTIL PUFFED AND EDGES ARE GOLDEN BROWN.
    2. REMOVE FROM OVEN. IMMEDIATELY SPRINKLE WITH MARSHMALLOWS. RETURN TO OVEN; BAKE AN ADDITIONAL 1-2 MINUTES OR UNTIL MARSHMALLOWS BEGIN TO PUFF.
    3. REMOVE FROM OVEN; PLACE ON WIRE RACK. IN 3-QUART SAUCEPAN, HEAT CORN SYRUP, BUTTER AND PEANUT BUTTER CHIPS OVER MEDIUM HEAT FOR 3-4 MINUTES, STIRRING FREQUENTLY, UNTIL CHIPS ARE MELTED AND MIXTURE IS SMOOTH. STIR IN POPCORN (MIXTURE WILL BE THICK). SPOON MIXTURE OVER MARSHMALLOWS; SPREAD EVENLY TO JUST BARELY COVER MARSHMALLOWS. COOL 30 MINUTES.
    4. IN SMALL MICROWAVEABLE BOWL, MICROWAVE CHOCOLATE CHIPS ON HIGH FOR 1 TO 2-1/2 MINUTES OR UNTIL MELTED, STIRRING ONCE HALFWAY THROUGH MICROWAVING. POUR MELTED CHOCOLATE INTO QUART-SIZE RESEALABLE FOOD-STORAGE PLASTIC BAG. CUT OFF TINY BOTTOM CORNER OF BAG; DRIZZLE CHOCOLATE OVER BARS. REFRIGERATE AT LEAST 1 HOUR BEFORE SERVING. CUT INTO BARS.

 

 

 

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