Chocolate Popcorn Bars Recipes

Steps:

• Heat chips in a saucepan over low heat, stirring constantly, until melted and smooth.
• You can also do this in the microwave.
• Pour over the popcorn in a large bowl.
• Stir until the popcorn is evenly coated in chocolate.
• Press the mixture firmly in an ungreased rectangular pan.
• Refrigerate one hour or until chocolate is firm.
• Cut into 2-1/4 x 2 inch bars.
• Refrigerate remaining bars.

Steps:

• Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Set aside to cool completely.
• Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally.
• Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate.

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

Steps:

• Place popcorn in a greased 15x10x1-in. baking pan. Sprinkle with marshmallows and peanuts. Break candy bars in half and place on top. , Bake at 300° for 5 minutes. Let stand for 1 minute; toss to coat. Store in an airtight container.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

Steps:

• Line a 9x13-inch (22 x 33) cm baking dish with parchment paper.
• In a large bowl, mix together the popcorn, puffed rice, peanuts, and pretzels.
• In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
• Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
• Once the mixture comes together and has cooled slightly, add ½ cup (85 G) of the chocolate chips, mixing well to incorporate. Some of the chocolate may melt, but that's okay!
• Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
• Top with the remaining ¼ cup (40 G) chocolate chips and more pretzels.
• Set aside in a cool place for 1 hour to set, then cut into 12 bars.
• Enjoy!

Steps:

• In a Dutch oven, melt butter; add corn syrup and marshmallows. Cook and stir over low heat for 3-4 minutes or until smooth. Add popcorn; stir until coated. Stir in peanuts and M&M's until combined. Spread into a greased 13-in. x 9-in. pan. Cool to room temperature. Cut into bars.