Captain Crunch Popcorn Bars Recipes

CAPTAIN CRUNCH BARS RECIPE

Steps:

• Take your butter and place it in your pot on the stove, start melting your butter, add in your bag of marshmallows and stir. Then add in your Captain Crunch, mix really well.
• Pour your mix into a greased 9 x 13 pan, use a sprayed with Pam, piece of wax paper to place over the top of the Captain Crunch mix. Press down on the mix to smooth out and even out the mix. Next take your confetti sprinkles (I picked out the red, yellow, and blue ones) and sprinkle them on top of the bars. Place the dish in the fridge for 25-30 minutes.
• Then melt your candy melts, cut your bars into squares and dip the bottom of your bars into the melted candy melts, then place the bars sprinkle side down onto some sprayed wax paper. Continue this until all the bottom of the bars are dipped, place the bars back into the refrigerator to chill the candy chocolate melts, (approx. 15-20 min.)
• Then take them out dive in and Enjoy!

DELICIOUS POPCORN CRUNCH

Steps:

• Line baking sheets with aluminum foil.
• Combine popcorn, cranberries, pecans, and chocolate pieces together in a bowl.
• Stir sugar, butter, corn syrup, and vanilla extract together in a heavy saucepan; cook and stir over medium-high heat until boiling, about 5 minutes. Boil mixture for 2 minutes. Remove saucepan from heat and stir in vinegar.
• Pour sugar mixture over popcorn mixture; mix until evenly coated. Spread coated popcorn mixture onto prepared baking sheets; cool. Break into pieces and store in an airtight container.

POPCORN CARAMEL CRUNCH

Steps:

• In a large greased bowl, combine the popcorn, peanuts, noodles and raisins; set aside., In a large saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally, until mixture reaches soft-crack stage (270°-290°) with a candy thermometer. Remove from the heat. Stir in cinnamon. , Pour over popcorn mixture; stir until evenly coated. Immediately pour onto a greased 15x10x1-in. pan. , When cool enough to handle, break into pieces. Store in airtight containers.

POWER CRUNCH BARS

Steps:

• Preheat oven to 375°F. Spray 15x10-inch shallow baking pan with cooking spray. Combine oats, flour, baking soda, cinnamon and salt in medium bowl; set aside.
• Prepare popcorn according to package directions. Remove all un-popped kernels; set aside.
• Combine brown sugar and margarine in large bowl using electric mixer on high speed. Add water and vanilla; beat until light and fluffy. Gradually add flour mixture; blend well. Reduce speed to low and add cranberries.
• Cover hands with plastic gloves or sandwich-size plastic bags. Incorporate popped corn into cookie dough. Spread mixture in pan. Bake 10 to 12 minutes or until golden brown.
• Cool before cutting into 24 bars. Store in tightly sealed container.

THREE-IN-ONE POPCORN CRUNCH

Steps:

• Place popcorn and peanuts in large buttered heat-proof containers or bowls; set aside. In a large heavy saucepan, combine the sugars, corn syrup, water, butter and salt. Cook over medium heat until a candy thermometer reads 285° (soft-crack stage), stirring occasionally., Pour over popcorn mixture; stir gently to coat. Stir in candy corn. Drop into bite-size pieces onto waxed paper. Cool completely. Store in an airtight container.

CAPTAIN'S CRUNCH COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease three baking sheets.
• Process the cereal in a food processor or blender until a fine crumb is achieved. Whisk the cereal crumbs together with the bread flour, baking powder, and baking soda in a mixing bowl; set aside.
• Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the other with the vanilla. Mix in the flour mixture until just incorporated. Drop by heaping spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CAPTAIN CRUNCH POPCORN BARS

Steps:

• Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir in crushed Captain Crunch Cereal. 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.
• Take out the unpopped kernels of corn from the popcorn.
• In 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 very thick. Spoon over marshmallows. Spread it so that it barely covers the marshmellows making sure it is evenly distributed.
• Cool until they are cool enough to put topping on.
• In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted.
• Drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6