Caramel Corn Chocolate Bars Recipes

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.

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.

Steps:

• Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,

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.

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.

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.