1 (18 oz) roll refrigerated chocolate chip cookies
4 nature valley oats ‘n honey crunchy granola bars, crushed
3 1/2 cups miniature marshmallows
2/3 cup light corn syrup
1/4 cup butter or margarine
1 (10 oz) bag peanut butter chips
1 (3.5 oz) bag butter flavored microwave popcorn, popped
1 cup semisweet chocolate chips
1. Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir in crushed granola bars. Press mixture in bottom of ungreased 13×9-inch pan. Bake at 350 degrees for 10 to 15 minutes or until puffed and edges are golden brown.
2. Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows begin to puff.
3. Remove from oven; place on wire rack. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat for 3 to 4 mminutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon mixture over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
4. In small microwave bowl, microwave chocolate chips on high for 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. Cut into bars.
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