Chocolate Chip-Popcorn Bars
Source of Recipe
Fran Neavoll
List of Ingredients
Crust
1 (18-oz.) roll Pillsbury� 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 (10-oz.) bag peanut butter chips
4 cups popped Pop�Secret� Toffee Butter Microwave Popcorn (from 3.5-oz. bag in 10.5-oz. box)
1 cup semisweet chocolate chips
Recipe
Heat oven to 350�F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press mixture in bottom of ungreased 13x9-inch pan. Bake at 350�F. 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 minutes, 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 microwavable 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.
Note:
*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.
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