Search Recipes

Enter Keywords or Ingredients:


Separate multiple keywords or ingredients with a space or comma.

Featured Products
Buy Now!
1-cup Prep Bowl Set
$22.00
Buy Now!
Baker's Roller®
$19.50
Buy Now!
Easy Read Measuring Cups
$24.00
Buy Now!
Food Chopper
$33.00
Buy Now!
Meat Tenderizer
$30.00
Buy Now!
Medium Sheet Pan
$15.50
Buy Now!
Mix 'N Scraper®
$15.50
Buy Now!
Pizza Cutter
$11.50
Buy Now!
Stainless Mixing Bowl Set
$89.50

RecipesPrintE-mail

Gooey Caramel Corn Bars



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:
  1. 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.
  2. Combine caramel candies, milk and butter in Small Batter Bowl. Microwave, uncovered, on HIGH 13 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®.
  3. 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.
  4. Meanwhile, place remaining 1/4 cup (50 mL) chocolate morsels into (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 3060 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

Nutrients per serving: (1 bar): 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: Be sure to discard the unpopped kernels in the popcorn and peanut mix.

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 1015 seconds or until loosened.