Chocolate Popcorn Bars Recipes

CHOCOLATE POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.
• Place popcorn and peanuts into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.
• Bake in preheated oven for 30 minutes, stirring several times.
• Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

CHOCOLATE POPCORN BARS

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.

CHEWY PEANUT BUTTER POPCORN BARS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

CHOCOLATE POPCORN BALLS

Steps:

• Place popcorn in a large heat-proof bowl; keep warm in a 200° oven. In a heavy saucepan, melt chocolate. Stir in sugar and corn syrup. Add water. Cook and stir over medium heat until mixture comes to a boil. Continue to cook until a candy thermometer reads 250° (hard-ball stage). , Pour over warm popcorn and stir until evenly coated. When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold water to prevent sticking. Cool; wrap in plastic.

CHOCOLATE PEANUT PRETZEL POPCORN BARS RECIPE BY TASTY

Steps:

• Line a 9x13-inch (22 x 33) cm baking dish with parchment paper.
• In a large bowl, mix together the popcorn, puffed rice, peanuts, and pretzels.
• In a small pot over medium-high heat, combine the honey, brown sugar, and salt. Cook until the brown sugar dissolves, stirring frequently to avoid burning, 2-3 minutes. Let the mixture to come to a low boil for 1-2 minutes, stirring constantly, then remove the pot from the heat.
• Pour the honey and brown sugar mixture over the popcorn mixture. Using a rubber spatula, stir until the dry ingredients are well coated and beginning to stick together.
• Once the mixture comes together and has cooled slightly, add ½ cup (85 G) of the chocolate chips, mixing well to incorporate. Some of the chocolate may melt, but that's okay!
• Transfer the mixture to the prepared baking dish. Using lightly moistened hands, press the mixture into the baking dish in an even layer.
• Top with the remaining ¼ cup (40 G) chocolate chips and more pretzels.
• Set aside in a cool place for 1 hour to set, then cut into 12 bars.
• Enjoy!

POPCORN BARS

Steps:

• In a Dutch oven, melt butter; add corn syrup and marshmallows. Cook and stir over low heat for 3-4 minutes or until smooth. Add popcorn; stir until coated. Stir in peanuts and M&M's until combined. Spread into a greased 13-in. x 9-in. pan. Cool to room temperature. Cut into bars.