POPCORN CHOCOLATE BARS RECIPES

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.

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.