Popcorn And Peanut Bars Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
• Bake 14 to 16 minutes or until light golden brown. Sprinkle marshmallows over crust. Bake 3 minutes longer or until marshmallows are puffed but not browned.
• Meanwhile, in large bowl, mix popcorn and peanuts; set aside. In medium microwavable bowl, microwave peanut butter chips, corn syrup and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over popcorn mixture; stir to coat completely. Immediately press mixture over marshmallows in even layer using back of spoon.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Cool on cooling rack 1 hour. Refrigerate 30 minutes or until set. Cut into 6 rows by 4 rows.

Steps:

• Place popcorn in a large bowl; set aside. In a saucepan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat., Stir in peanut butter and vanilla; mix well. Pour over popcorn and stir until well coated. Press into a buttered 13x9-in. pan. Cool slightly before cutting.

Steps:

• Place popcorn in a large bowl and set aside. In a heavy saucepan, combine sugar and honey; bring to a boil over medium heat; stirring constantly. Boil for 5 minutes, stirring constantly. Remove from the heat. Add peanut butter; stir until blended. , Pour over popcorn mixture; toss gently to coat. Cool completely on waxed paper. Store in airtight containers or plastic bags.

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.

Steps:

• Line bottom and sides of 9-inch square pan with foil. Spray foil with cooking spray.
• In large bowl, mix cereal, peanuts, raisins, popcorn and pretzels.
• In small microwavable bowl, microwave peanut butter chips and honey uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth.
• Pour peanut butter-honey mixture over cereal mixture. Stir to coat evenly. Spoon into pan. Using buttered fingers, press firmly so that mixture is even.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over bars.
• Refrigerate about 30 minutes or until firm. Remove mixture from pan; for bars; cut into 3 rows by 3 rows. Store covered in refrigerator up to 1 week.

Steps:

• For the peanut butter bar: In a microwave-safe bowl, heat the dark chocolate, cocoa butter and peanut butter together in a microwave until melted. Reserve until ready to assemble.
• For the popcorn: In a large pot, place 2 ounces water, sugar, corn syrup, cinnamon, black pepper, vanilla, ancho chile powder, cayenne powder and cloves, and cook over medium heat. Once the mixture reaches 245 degrees F, add the popcorn and stir. Continue stirring until the sugar recrystallizes and the popcorn is coated with sugar. Pour onto a silicone mat to cool.
• To assemble: Place the peanuts and cocoa nibs into the cavities of a silicone mat and pour the chocolate peanut butter mixture on top. Top with the popcorn and allow to set.

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:

• Combine corn syrup, sugar, and peanut butter in a large saucepan.
• Boil over low while stirring constantly for 3 minutes.
• Remove from heat and fold in popcorn. Stir to coat.
• Press into a greased 13x9x2 pan.

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!