CHEWY PEANUT BUTTER POPCORN BARS
Provided by Katie Lee Biegel
Categories dessert
Time 45m
Yield about 12 servings
Number Of Ingredients 6
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.
POPCORN BARS
Forget the hassle of homemade popcorn balls; these bars taste just fabulous without all the fuss! As added bonus, they're not too sticky, so they're great for little hands. Cathy Tang - Redmond, Washington
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 189 calories, Fat 11g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 97mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
GOLDEN POPCORN SQUARES
These gooey bar cookies are perfectly sweet and savory.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 dozen
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees. Brush two 9-by-13-by-2-inch baking pans with oil, line with parchment, and oil parchment. Set aside.
- Heat oil in a large, heavy-bottomed stockpot over medium heat. When hot, add popping corn. Cover, and let cook until corn starts to pop. When the popping noises become infrequent, remove stockpot from heat.
- Transfer popped corn to a large mixing bowl. Using a microwave or double boiler, heat caramel until liquid. Add caramel and peanuts to popcorn; stir with a wooden spoon until all popcorn is coated. Transfer mixture to one of the prepared pans, and, using the back of the spoon, pack mixture as tightly as possible.
- Bake until caramel darkens, about 20 minutes. Transfer pan to a wire rack to cool for 5 minutes. Using hot pads, place other prepared pan on top, parchment side down. Invert popcorn into second pan, and transfer to a wire rack to cool. When completely cool and hard, cut into about 36 1 1/2-by-2-inch pieces.
PRETZEL POPCORN SQUARES
Salty and sweet flavours combine perfectly in these chewy snacks held together with melted marshmallow
Provided by Good Food team
Categories Snack, Treat
Time 15m
Yield Makes 12
Number Of Ingredients 3
Steps:
- Put marshmallows in a saucepan and melt, stirring continuously. Stir in popcorn and pretzels. Pour into a roughly 23 x 33cm baking tray lined with baking parchment, and chill to set. Cut into squares with a sharp knife to serve.
Nutrition Facts : Calories 214 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 16 grams sugar, Protein 3 grams protein, Sodium 0.7 milligram of sodium
POPCORN SQUARES
Make and share this Popcorn Squares recipe from Food.com.
Provided by littlemafia
Categories Sweet
Time 5m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine corn syrup, sugar, brown sugar, and peanut butter in a large saucepan.
- Bring to a boil over low heat, stirring constantly; boil 2-3 minutes. Remove saucepan from heat.
- Combine popcorn and raisins in large bowl; pour hot mixture over popcorn and toss carefully with wooden spoons to mix until well-coated.
- Spray 9 x 13-inch baking dish with cooking spray; press popcorn mixture into pan and cool completely.
- Cut into squares and serve.
Nutrition Facts : Calories 130.7, Fat 0.1, Sodium 16.6, Carbohydrate 34.7, Fiber 0.2, Sugar 22.6, Protein 0.2
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