Kettle-Corn Caramel and Chocolate Crispie Bars

By cindygwest

Ingredients

• 8 cups kettle corn
• 1 8-oz. pkg. chocolate-covered toffee pieces
• 1 cup pecans, toasted and finely chopped
• 2/3 cup light-color corn syrup
• 2/3 cup sweetened condensed milk
• 1/2 cup packed brown sugar
• 5 Tbsp. butter
• 3 Tbsp. granulated sugar
• 1 tsp. vanilla
• 1 12-oz. pkg. semisweet chocolate pieces or 1, 11.5-ounce package milk chocolate pieces, melted
• 1/4 cup caramel ice cream topping (optional)
• 2 to 3 tsp. coarse sea salt

Details

Servings 20

Preparation

Step 1

1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside. In a very large bowl, toss together the kettle corn, toffee pieces and pecans; set aside.

2. For caramel sauce: In a small saucepan combine the corn syrup, condensed milk, brown sugar, butter, and granulated sugar. Bring mixture to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, uncovered, for 6 go 8 minutes or until the caramel sauce is a light golden brown, stirring frequently. Remove from heat; stir in vanilla. Pour caramel sauce over kettle corn mixture, stirring with a wooden spoon until coated. Transfer mixture to prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper.

3. Spread melted chocolate over kettle corn mixture. If you like, drizzle with caramel topping. Sprinkle with sea salt. Chill for 45 to 60 minutes or until chocolate is set. Use foil to lift kettle corn mixture from pan. Use a sharp knife to cut into bars, wiping blade with wet paper towels.

*Note: to melt chocolate, place chocolate pieces in a large microwave-safe bowl. Microwave on 50 percent power (medium) for 2 to 3 minutes or just until chocolate is melted, stirring twice.


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