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 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®.
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 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

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 10–15 seconds or until loosened.