Granola Popcorn and Chocolate Bars
INGREDIENTS
Crust
1 roll (16.5 oz)refrigerated chocolate chip cookies
4 Crunchy granola bars crushed*
Topping
3 1/2 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter
1 bag (10 oz) peanut butter chips
1 bag (3.5 oz) butter-flavor microwave popcorn, popped
1 cup semisweet chocolate chips
DIRECTIONS
1. Heat oven to 350°F.
2. In large bowl, break up cookie dough and dtir in crushed granola bars.
3. 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.
4. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff.
5. 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.
6. 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.
Crust
1 roll (16.5 oz)refrigerated chocolate chip cookies
4 Crunchy granola bars crushed*
Topping
3 1/2 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter
1 bag (10 oz) peanut butter chips
1 bag (3.5 oz) butter-flavor microwave popcorn, popped
1 cup semisweet chocolate chips
DIRECTIONS
1. Heat oven to 350°F.
2. In large bowl, break up cookie dough and dtir in crushed granola bars.
3. 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.
4. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff.
5. 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.
6. 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.
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