Chocolate Chip-Popcorn Bars
Prep Time: 20 min ; Start to Finish: 2 hr 10 min
Makes: 36 bars
These tempting bars are like a cookie bar and a popcorn ball all rolled into
one.
Crust
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
4 Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz
box), crushed*
Topping
3 1/2 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter or margarine
1 bag (10 oz) peanut butter chips
1 bag (3.5 oz) Pop.Secret® butter-flavor microwave popcorn, popped
1 cup semisweet chocolate chips
1 .
Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed
granola bars. Press evenly in bottom of
ungreased 13x9-inch pan to form crust.
Bake 10 to 15 minutes or until puffed and edges are golden brown.
2 .
Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake
1 to 2 minutes longer or until
marshmallows begin to puff.
3 .
In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over
medium heat 3 to 4 minutes, stirring
frequently, until chips are melted and mixture
is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows;
spread evenly to just barely cover
marshmallows. Cool 30 minutes.
4 .
In small microwavable bowl, microwave chocolate chips on High 1 to 1 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. For bars, cut into 6 rows by 6 rows.
*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
High Altitude (3500-6500 ft):Bake crust 13 to 18 minutes.
Fran Neavoll, Salem, OR, Bake-Off® Contest 41, 2004
from
www.pillsbury.com
Dark Angel says:
you don't always see them, but you know they're always there.
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