Caramel Peanut Popcorn Squares

By TrayH

Ingredients

• 1 roll (16.5 oz) refrigerated peanut butter cookies
• 3 1/2 cups miniature marshmallows
• 1 bag (3 oz) butter-flavored microwave popcorn, popped (8 cups)
• 1 cup lightly salted dry-roasted peanuts
• 1 bag (10 oz) peanut butter chips (1 2/3 cups)
• 2/3 cup light corn syrup
• 1/4 cup butter or margarine
• 1 cup semisweet chocolate chips (6 oz)

Details

Servings 24
Adapted from pillsbury.com

Preparation

Step 1

* 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.

* 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.

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* 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.

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* 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 bars.