Caramel Corn Chocolate Bars Food

CHOCOLATE-COVERED CARAMEL CORN

Steps:

• Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.
• Preheat oven to 250 degrees F (120 degrees C).
• Combine brown sugar, margarine, corn syrup, and salt in a saucepan over medium heat. Bring to a boil, stirring enough to blend. Simmer, stirring constantly, for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.
• Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.
• Bake in the preheated oven, stirring every 25 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
• Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.
• Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.

CHOCOLATE CHEX® CARAMEL CORN BARS

Steps:

• Butter bottom and sides of 13x9-inch pan. Remove and discard unpopped kernels from popped popcorn. In large bowl, mix popcorn, cereal and pretzels; set aside.
• In 2-cup microwavable measuring cup, microwave brown sugar, corn syrup and butter uncovered on High 1 to 2 minutes or until boiling, stirring after 1 minute. Microwave 30 seconds longer; stir. Pour over cereal mixture in bowl, stirring until evenly coated. Press firmly in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds to 1 minute or until chips can be stirred smooth. Drizzle over bars. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.

CARAMEL CHOCOLATE CORN

Steps:

• Grease cookie sheets.
• Place popcorn and peanuts in a paper bag. Set aside.
• In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
• Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
• In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

CHOCOLATE CARAMEL-CORN CANDY CUBES

Steps:

• Unwrap candy bars and place face down on waxed or parchment paper; set aside.
• In a microwave-safe bowl, combine caramels with butter. Heat in microwave on HIGH heat for about 2 minutes, stirring every 30 seconds until completely melted.
• Combine white chocolate with 1 1/2 teaspoons shortening in a medium bowl and place over a pot of simmering water to form a double boiler. Repeat with chocolate chips and remaining shortening. Heat both chocolates until melted and smooth, making sure to stir frequently. Remove from heat and set aside.
• Drizzle half the melted caramel over the candy bars. Divide and mound caramel corn on top of each bar. Drizzle with half the melted milk chocolate and top with remaining caramel corn. Drizzle with remaining melted milk chocolate, white chocolate and remaining melted caramel. Place in refrigerator for 20 minutes to set.

CHOCOLATE CARAMEL COMMOTION BARS

Steps:

• HEAT oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
• MELT 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
• MELT 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
• COOK caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
• COMBINE 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.

CHOCOLATE-CARAMEL COOKIE BARS

Steps:

• Crust: Preheat oven to 350 degrees. Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
• Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
• Chocolate Caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
• Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

CHOCOLATE-CARAMEL BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease or spray bottom and sides of 13x9-inch pan. In large bowl, beat cake mix, butter and egg with electric mixer on low speed until well mixed.
• Stir in oats until crumbly (use fingers if necessary). Reserve 1 cup cake mixture. Press remaining mixture in pan (use plastic wrap or waxed paper to press mixture if it is sticky).
• In heavy 2-quart saucepan, heat caramels and milk over medium-low heat, stirring frequently, until melted. Pour over chocolate layer in pan. Sprinkle with chocolate chips and pecans. Crumble reserved cake mixture into small pieces; sprinkle over top.
• Bake 24 to 29 minutes or until caramel bubbles along edges and cake mixture on top appears crisp and dry. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 6 rows by 4 rows. Store tightly covered.

CARAMEL CORN CHOCOLATE BARS

Steps:

• In a large bowl, combine caramel corn, pecans and 1 cup marshmallows. In a small heavy saucepan, melt butter over low heat. Add chips and remaining marshmallows; cook and stir until smooth. , Pour over caramel corn mixture; toss to coat. With buttered hands, press into a greased 13-in. x 9-in. pan. Cool. Cut with a serrated knife.

CARAMEL CORN CHOCOLATE BARS

Steps:

• In a large bowl, combine caramel corn, pecans and 1 cup marshmallows.
• In a saucepan, melt butter over low heat.
• Add chocolate chips and remaining marshmallows, cook and stirl until smooth.
• Pour over the caramel corn mixture, toss to coat.
• With buttered hands, press into a greased 13 x 9 x 2 inch pan.
• Cool. Cut into bars.

CHOCOLATE CARAMEL BARS

Steps:

• In a small saucepan over low heat, melt caramels with 1/4 cup milk; stir until smooth. Meanwhile, in a large bowl, cream butter until light and fluffy. Beat in dry cake mix and remaining milk., Spread half of the dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 6 minutes; sprinkle with chocolate chips. , Gently spread caramel mixture over chips. Drop remaining dough by tablespoonfuls over caramel layer. Return to the oven for 15 minutes.

CHOCOLATE CARAMEL LAYER BARS

Steps:

• Heat oven to 350 degrees F. Grease 13" x 9" pan. In large bowl, combine cake mix, butter and 2/3 cup of the milk. Mix well. Spread half of batter (about 2 cups) in greased pan. Bake at 350 degrees for 15 minutes.
• Meanwhile, in small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly.
• Remove pan from oven, sprinkle with 1 cup of the candy-coated baking bits. Drizzle with caramel mixture. Drop remaining batter by heaping teaspoonfuls over caramel mixture. Sprinkle with remaining 2/3 cup of candy-coated baking bits.
• Return to oven, bake at 350 degrees F for an additional 20-24 minutes or until center is set. Cool 1 hour or until completely cooled. Cut into bars.