GOLDEN POPCORN SQUARES
These gooey bar cookies are perfectly sweet and savory.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 dozen
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees. Brush two 9-by-13-by-2-inch baking pans with oil, line with parchment, and oil parchment. Set aside.
- Heat oil in a large, heavy-bottomed stockpot over medium heat. When hot, add popping corn. Cover, and let cook until corn starts to pop. When the popping noises become infrequent, remove stockpot from heat.
- Transfer popped corn to a large mixing bowl. Using a microwave or double boiler, heat caramel until liquid. Add caramel and peanuts to popcorn; stir with a wooden spoon until all popcorn is coated. Transfer mixture to one of the prepared pans, and, using the back of the spoon, pack mixture as tightly as possible.
- Bake until caramel darkens, about 20 minutes. Transfer pan to a wire rack to cool for 5 minutes. Using hot pads, place other prepared pan on top, parchment side down. Invert popcorn into second pan, and transfer to a wire rack to cool. When completely cool and hard, cut into about 36 1 1/2-by-2-inch pieces.
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.
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.
PEANUT BUTTER POPCORN BARS
If you're looking for a fun snack for kids, try this chewy peanut butter popcorn recipe that have a mild peanut butter taste. They're easy to mix and can be pressed into a pan to form bars, or shaped into balls. -Kathy Oswald, Wauzeka, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Place popcorn in a large bowl; set aside. In a saucepan over medium heat, bring sugar and corn syrup to a boil, stirring constantly. Boil for 1 minute. Remove from the heat., Stir in peanut butter and vanilla; mix well. Pour over popcorn and stir until well coated. Press into a buttered 13x9-in. pan. Cool slightly before cutting.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMEL PEANUT POPCORN SQUARES
Gooey marshmallows and caramel-coated popcorn and peanuts combine into one decadent sweet-crunchy dessert bar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
- Bake 14 to 16 minutes or until light golden brown. Sprinkle marshmallows over crust. Bake 3 minutes longer or until marshmallows are puffed but not browned.
- Meanwhile, in large bowl, mix popcorn and peanuts; set aside. In medium microwavable bowl, microwave peanut butter chips, corn syrup and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over popcorn mixture; stir to coat completely. Immediately press mixture over marshmallows in even layer using back of spoon.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Cool on cooling rack 1 hour. Refrigerate 30 minutes or until set. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 330, Carbohydrate 39 g, Fat 2, Fiber 1 1/2 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 180 mg
POPCORN COOKIES
It's so much fun to surprise people with the crushed popcorn in these yummy cookies. They're definitely a distinctive cookie on the holiday tray.-Leigh Anne Preston, Palmyra, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in popcorn, chocolate chips and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 13-14 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 66mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
POPCORN SQUARES
Make and share this Popcorn Squares recipe from Food.com.
Provided by littlemafia
Categories Sweet
Time 5m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Combine corn syrup, sugar, brown sugar, and peanut butter in a large saucepan.
- Bring to a boil over low heat, stirring constantly; boil 2-3 minutes. Remove saucepan from heat.
- Combine popcorn and raisins in large bowl; pour hot mixture over popcorn and toss carefully with wooden spoons to mix until well-coated.
- Spray 9 x 13-inch baking dish with cooking spray; press popcorn mixture into pan and cool completely.
- Cut into squares and serve.
Nutrition Facts : Calories 130.7, Fat 0.1, Sodium 16.6, Carbohydrate 34.7, Fiber 0.2, Sugar 22.6, Protein 0.2
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