Sweet Salty Popcorn Bars Food

SWEET AND SALTY POPCORN BARK

Steps:

• Line a 9x13-inch baking sheet with parchment paper so it overhangs the edges. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling.
• Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top.
• Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week.

SWEET 'N' SALTY POPCORN

Steps:

• Place popcorn in a large bowl. In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth. , Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat. Spread in two 15x10x1-in. baking pans coated with cooking spray., Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pans to waxed paper to cool. Break into clusters. Store in airtight containers.

SWEET & SALTY POPCORN

Steps:

• In a large bowl, combine popcorn, pretzels, candies and pineapple. In a microwave, melt candy coating; stir until smooth. Pour over popcorn mixture; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in airtight containers.

SALTY AND SWEET POPCORN BALLS

Steps:

• Light coat a 12-cup muffin tin with cooking spray.
• Combine the popcorn, pretzel pieces, 1 cup of the peanut butter chips and 1 cup of the milk chocolate chips in a large bowl. Toss to distribute evenly.
• Melt the butter, confectioners' sugar, corn syrup and marshmallows in a large microwave-safe bowl in 15 second intervals, stirring between each interval, until completely melted.
• Pour the melted marshmallow mixture over the popcorn mixture and stir until evenly coated. Quickly, but gently form twelve 2 1/2-to-3-inch-diameter balls with either your hands or a large cookie scoop lightly coated with cooking spray. Pretend you're making snowballs, but don't pack them too hard. Place each of them in a well of the prepared muffin tin so they hold their shape as they cool.
• When the popcorns balls are cool, melt the remaining 1/2 cup peanut butter chips, the remaining 1/2 cup milk chocolate chips and the white chocolate chips in each of 3 small microwave-safe bowls in 15 second intervals, stirring occasionally. Transfer the melted chips to each of 3 small piping bags or resealable bags. Snip the tips and drizzle over the popcorn balls. Top evenly with the crushed potato chips and let set, about 30 minutes, before serving.

SWEET AND SALTY POPCORN

Steps:

• In a large greased roasting pan, combine the popcorn, cereal and peanuts. In a large saucepan, combine brown sugar, corn syrup and butter; bring to a rolling boil. Boil for 6 minutes, stirring occasionally. , Remove from the heat; quickly stir in vanilla and baking soda until mixture is light and foamy. Immediately pour over popcorn mixture; mix well. Bake, uncovered, at 250° for 1 hour, stirring every 15 minutes. Cool completely.

SALTY-SWEET POPCORN

Steps:

• Coat the popcorn: Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir together. Drizzle over the popcorn, tossing to coat.
• Serve or store in an airtight container for up to 1 day.