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.
POPCORN BARS
This decadent dessert recipe reads like an all-star roster of delicious ingredients-butter, marshmallows, popcorn, pretzels, and peanuts all join together to make addictively crunchy, chewy squares. Get the recipe for Popcorn Bars.
Provided by Anna Theoktisto
Time 40m
Number Of Ingredients 6
Steps:
- Melt butter in a large saucepan over medium. Remove and reserve 1 cup marshmallows; add remaining marshmallows to saucepan. Cook, stirring often, until just melted. Remove from heat and fold in popcorn, pretzels, ¾ cup chopped peanuts, and remaining 1 cup marshmallows.
- Coat a 13- by- 9-inch baking dish with cooking spray. Press mixture into prepared pan and sprinkle with remaining ¼ cup peanuts. Let set until firm, about 30 minutes. Cut into 3- x 3¼-inch bars and serve.
POPCORN BARS
Tom Kerridge's chocolate popcorn bars are a revelation. Make a batch to share with friends or colleagues. The bars will keep for up to a week in the fridge. Each serving provides 90 kcal, 1g protein, 13g carbohydrates (of which 9.5g sugars), 3.5g fat (of which 2g saturates), 0.5g fibre and trace salt.
Provided by Tom Kerridge
Categories Desserts
Yield Makes 20
Number Of Ingredients 5
Steps:
- Line a 20cm/8in square baking tin with two layers of cling film.
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bottom of the bowl is not touching the water.
- Meanwhile, put the rice cereal, popcorn, cranberries and marshmallows into a bowl and mix well.
- While the chocolate is still warm, quickly pour it onto the cereal mixture and stir with a rubber spatula until everything is coated.
- Transfer the mixture to the lined baking tin and press down well. Cover with cling film and place in the fridge to set for a minimum of 2 hours.
- Turn out onto a board and cut into 20 squares, to enjoy when you get a sweet craving. The bars will keep for up to a week in the fridge.
Nutrition Facts : Calories 90kcal, Carbohydrate 13g, Fat 3.5g, Fiber 0.5g, Protein 1g, SaturatedFat 2g, Sugar 9.5g
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.
CANDY BAR POPCORN BALLS
When watching a movie, you've got to have popcorn....and something sweet! So, I've combined both movie theater treats with these caramel-flavored popcorn balls that get a dunk in chocolate and then are rolled in crushed cookies, peanuts, candy bars or toffee. It's the best of both worlds!
Provided by Kardea Brown
Categories dessert
Time 2h50m
Yield 12 popcorn balls
Number Of Ingredients 13
Steps:
- Combine the butter, light brown sugar, granulated sugar and corn syrup in a medium heavy-bottomed saucepan over medium heat. Bring to a boil and cook to 240 degrees F (hard ball stage), about 11 minutes. Stir in the sweetened condensed milk and salt and boil 1 minute more. Remove from the heat and stir in the vanilla.
- Pour the caramel over the popcorn in a large bowl and stir to coat evenly. Shape into 12 balls using buttered or greased hands.
- Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high in 30-second intervals until melted. Place the peanuts in a shallow dish. Dip the popcorn balls halfway into the chocolate, then dip in the crushed peanuts (or other toppings). Remove to a parchment paper-lined baking sheet to harden, about 2 hours.
PEANUT BUTTER POPCORN BARS
If you like popcorn and peanut butter, you are going to love this! These bars are great. Kids will love them, too! With only 4 ingredients you can't go wrong.
Provided by CookingSandefer
Categories Bar Cookie
Time 8m
Yield 48 bars, 48 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 70.4, Fat 2.8, SaturatedFat 0.6, Sodium 29.2, Carbohydrate 11.2, Fiber 0.4, Sugar 6.6, Protein 1.4
CHOCOLATE POPCORN BARS
Make and share this Chocolate Popcorn Bars recipe from Food.com.
Provided by Mirj2338
Categories Bar Cookie
Time 10m
Yield 24 serving(s)
Number Of Ingredients 2
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.
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