Popcorn And Candy Cookie Bars Food

POPCORN AND CANDY COOKIE BARS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray or line with cooking parchment paper. Press cookie dough on cookie sheet.
• In large saucepan, heat sugar, water and 1 teaspoon salt to boiling over medium-high heat. Boil without stirring until mixture is amber in color, about 8 to 12 minutes. Remove from heat; slowly pour in whipping cream (mixture will sputter).
• In large bowl, toss popcorn, pretzels, candies and peanuts. Drizzle with caramel mixture; stir until well coated. Firmly and evenly press mixture on cookie dough. Sprinkle with additional salt.
• Bake 20 to 25 minutes or until cookie layer is baked. Cool completely. Cut into 4 rows by 3 rows.

POPCORN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in the popcorn, chocolate chips and pecans.
• Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 13-14 minutes or until golden brown. Remove to wire racks to cool.

CHOCOLATE POPCORN BARS

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.

CHRISTMAS POPCORN CANDY

Steps:

• Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
• Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
• Remove from heat when the popping almost stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.
• Preheat oven to 110°C/230°F.
• Melt butter in a saucepaan over medium heat.
• Add sugar, corn syrup (or glucose) and salt. Stir until just combined.
• When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
• Remove from heat then quickly whisk in Christmas Spices, vanilla and baking soda. Whisk vigorously for 10 seconds, then when you stop whisking, the caramel will foam and increase in volume.
• Quickly pour straight over popcorn, toss to coat.
• Sprinkle over the almonds, and toss again until caramel cools and starts to harden.
• Spread popcorn across 2 baking trays.
• Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing further coats popcorn more evenly with caramel. (If using glucose instead of corn syrup, bake further 15 minutes).
• Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 - 3 weeks!

GRANDMA'S CANDY POPCORN

Steps:

• Place popcorn in a large bowl (you'll need room to stir the candy mixture in!)
• In a medium pot over medium-high heat, bring sugar, water, and butter to a boil. Reduce heat to medium and boil, stirring constantly, for 3 minutes. Stir in food coloring and salt and pour over popcorn, stirring to coat (make sure you work quickly!). Spread on baking sheets lined with wax paper and let dry for 1-2 hours until no longer sticky.
• *This popcorn lasts a long time at room temperature in an air tight container! It'll be good for at least 1-2 weeks.

WHITE CHOCOLATE PEPPERMINT POPCORN

Steps:

• Pop the microwave popcorn according to the package directions and discard any unpopped kernels. Place the popped corn in a large bowl or roasting pan.
• Add crushed candy canes and crushed Oreo Mint Creme Chocolate Sandwich Cookies to the popcorn and stir gently .
• Melt the vanilla candy coating according to the package directions. When completely smooth, stir in 1 teaspoon peppermint extract.
• Pour the mixture over the popcorn and stir gently with a rubber spatula until the popcorn is coated.
• Pour the popcorn onto a wax paper-lined cookie sheet and let sit until the melted candy coating hardens.
• Break into pieces and store in a tightly sealed container at room temperature.

CANDY BAR POPCORN

Steps:

• Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.