Marshmallow Popcorn Bars With Chocolate Candies Recipes

MARSHMALLOW POPCORN WITH CHOCOLATE BARS

Steps:

• Gather the ingredients and grease a casserole pan or any rectangular deep baking pan and set aside.
• Place a heavy bottom saucepan/pot over medium-high heat and add the oil and allow it to get hot.
• Add the popcorn kernel and cover, when you hear the sound of the kernel popping shake the pan/pot (don't open) to redistribute the kernel and place back on the heat. Continue to do that until the popping sound is reduce or when you shake the pan you can hear little or no kernel moving around in the pan.
• Pour the popped popcorn into the prepared baking pan.
• Place another pan/pot over medium-high heat and melt the butter, add the marshmallow and the vanilla extract. Stir the mixture until the marshmallow all melt.
• Pour the marshmallow into the popcorn and use two spoons or spatula to combine all together. Use a parchment paper to cover the popcorn mixture and press down.
• Melt the chocolate, you can do this in the microwave or place the chocolate bowl in a pot of hot water. Drizzle the melted chocolate over the popcorn and leave for about 1 hour to rest and form a whole bar.
• Cut with a knife and serve or keep in a dry container with lid.

M & M CHOCOLATE POPCORN BARS

Steps:

• Place the butter in a large stock pot and melt over medium low heat.
• Add the marshmallows and corn syrup and stir, cooking over low heat until melted.
• Remove the pan from the heat and stir in the popcorn.
• Add the chocolate chips and stir to combine.
• Press the mixture into a 9x13 pan. Top with mini M&Ms and press the candy into the bars.
• Allow to cool completely, then cut into bars and serve.

MARSHMALLOW CHOCOLATE POPCORN BARS

Steps:

• Place the butter in a large stock pot and melt over medium low heat. Add the marshmallows and corn syrup and stir, cooking over low heat until melted.
• Remove the pan from the heat and stir in the popcorn.
• Add the chocolate chips and stir to combine.
• Press the mixture into a 9x13 pan lined with baking paper.
• Top with mini M&Ms and press the candy into the bars.
• Allow to cool completely, then cut into bars and serve.

MARSHMALLOW POPCORN BARS WITH CHOCOLATE CANDIES

Steps:

• Spray large bowl, rubber spatula and 13x9-inch glass baking dish with cooking spray. Prepare popcorn according to package directions. Remove all unpopped kernels and place popped corn in bowl.
• Place marshmallows and butter in large microwave-safe bowl. Microwave on HIGH 2 minutes or until marshmallows melt and mixture blends when stirred.
• Pour marshmallow mixture over popped corn; toss with rubber spatula to coat. Carefully stir in chocolate pieces. Moisten hands with water; press mixture into dish. Cool completely. Cut into 24 bars.

CHOCOLATE CANDY BAR ROUNDS

Steps:

• For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
• Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
• For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
• For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
• For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
• Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.

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.