CHOCOLATE CHIP POPCORN RECIPES

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CHOCOLATE CHIP-POPCORN BARS RECIPE - PILLSBURY.COM



Chocolate Chip-Popcorn Bars Recipe - Pillsbury.com image

These tempting bars are like a cookie bar and a popcorn ball all rolled into one.

Provided by Pillsbury Kitchens

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Yield 36

Number Of Ingredients 8

1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
4 Nature Valley™ oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*
3 1/2 cups miniature marshmallows
1 bag (3.5 oz) butter-flavor microwave popcorn, popped
2/3 cup light corn syrup
1/4 cup butter or margarine
1 bag (10 oz) peanut butter chips
1 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13x9-inch pan to form crust.
  • Bake 10 to 15 minutes or until puffed and edges are golden brown. Sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows begin to puff.
  • Remove and discard unpopped kernels from popped popcorn. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
  • In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows.

Nutrition Facts : Calories 190 , CarbohydrateContent 27 g, CholesterolContent 5 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Bar, SodiumContent 110 mg, SugarContent 17 g, TransFatContent 1 g

POPCORN–CHOCOLATE CHIP COOKIES | RECIPES | WW USA



Popcorn–chocolate chip cookies | Recipes | WW USA image

Air-popped popcorn is the fun, delicious addition to an otherwise straightforward chocolate chip cookie. It lends a little chew to each bite, plus its unmistakable roasted-corn flavor. If you don’t have an air popper, simply place a couple tablespoons of popcorn kernels in a paper bag, fold over the edges, and microwave for 1 to 2 minutes. If you’ve forgotten to set out your butter to soften, you can grate it on a box grater into your mixing bowl for instantly soft shreds.

Provided by WEIGHTWATCHERS.COM

Categories     Snacks,Dessert

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 24 servings

Number Of Ingredients 10

0.25 cup(s) Unsalted butter softened
2 Tbsp Canola oil
0.5 cup(s) Sugar
1 tsp Vanilla extract
1 large egg(s) Egg(s)
1 cup(s) Whole wheat pastry flour
0.75 tsp Baking powder
0.25 tsp Table salt
2.5 cup(s) Plain air popped popcorn (prepared without oil) lightly crushed
0.25 cup(s) Mini semisweet chocolate chips

Steps:

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In a large bowl, beat butter with a mixer at medium speed until light and fluffy, about 1 minute. Add oil, sugar, and vanilla; beat at medium speed 1 minute. Beat in egg. In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture; beat at low speed just until combined. Add popcorn and chocolate chips; beat at low speed just until combined.
  • Scoop batter onto prepared baking sheets by tablespoonfuls to form 24 cookies. Bake at 350°F until lightly browned around edges, 10 to 12 minutes. Remove to wire racks; serve warm or at room temperature.
  • Serving size: 1 cookie

Nutrition Facts : Calories 161 kcal

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