Chocolate Chip Popcorn Bars |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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From the Pillsbury site. Ingredients:
1 (16 1/2 ounce) roll pillsbury create 'n bake refrigerated chocolate chip cookie dough |
4 nature valley oats and honey crunchy granola bars, crushed* (2 pouches from 8.9-oz box) |
3 1/2 cups miniature marshmallows |
2/3 cup light corn syrup |
1/4 cup butter or 1/4 cup margarine |
1 (10 ounce) bag peanut butter chips |
1 (3 1/2 ounce) bag pop secret butter-flavor microwave popcorn, popped |
1 cup semi-sweet chocolate chips |
Directions:
1. Heat oven to 350°F
2. In large bowl, break up cookie dough.
3. Stir in crushed granola bars.
4. Press evenly in bottom of ungreased 13x9-inch pan to form crust.
5. Bake 10 to 15 minutes or until puffed and edges are golden brown.
6. Remove from oven.
7. Immediately sprinkle with marshmallows.
8. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff.
9. 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.
10. Stir in popcorn (mixture will be thick).
11. Spoon over marshmallows; spread evenly to just barely cover marshmallows.
12. Cool 30 minutes.
13. In small microwavable bowl, microwave chocolate chips on High 1 to 1 1/2 minutes or until melted, stirring once halfway through microwaving.
14. Pour melted chocolate into quart-size resealable food-storage plastic bag.
15. Cut off tiny bottom corner of bag; drizzle chocolate over bars.
16. Refrigerate at least 1 hour before serving.
17. For bars, cut into 6 rows by 6 rows.
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