Sunday, January 22, 2012

Caramel & Chocolate Kettle Corn Crispie Bars

My friend Donna served this at her holiday ornament party.  She found this amazing recipe in her June 2011 issue of Midwest Living.  When we first moved to Omaha, I started getting Midwest Living but stopped after a while and continued enjoying my Southern Living.  I checked out the website for Midwest Living and there are a ton of good recipes.  I think I am a fan again!

This recipe won the Midwest Living "Best of the Midwest Recipe Contest".  It is full of all things I love, and I truly could not stopping eating these bars.  It is a no bake recipe so that is even more exciting.  I had a little difficulty finding popped kettle corn but eventually found a few brands.  I know you will be thrilled with this new bar recipe..... rich and delicious!

Caramel & Chocolate Kettle Corn Crispie Bars (Midwest Living, June 2011)

8 cups kettle corn
1  8 oz pkg chocolate-covered toffee pieces
1 cup pecans, toasted and finely chopped
2/3 cup light colored 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 semi sweet chocolate pieces or milk chocolate, melted
1/4 cup caramel ice cream topping, optional
2-3 tsp coarse sea salt

Line a 9 x 13 baking pan with foil, extending over the edges of pan.  In a very large bowl, toss kettle corn, toffee pieces and pecans, set aside.  For caramel sauce:  In a small saucepan, combine corn syrup, condensed milk, brown sugar, granulate sugar and butter.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and heat 6 - 8 minutes or until a light golden brown, stirring frequently.  Remove from heat and stir in vanilla.  Pour over kettle-corn mixture, stirring with a wooden spoon until coated.  Transfer to prepared pan, pressing firmly with back of spoon or a piece of waxed paper. Spread melted chocolate over the top.  If you like, drizzle with caramel topping and sprinkle with sea salt. Chill 45-60 minutes or until chocolate is set.  Use foil to lift from pan.  Use sharp knife to cut into bars, wiping blade with wet paper towels. Makes 20-24 bars.

Nutrition facts - 297 calories, 17 grams fat, 15 mg cholesterol, 258 mg sodium, 37 grams carbs, 2 grams fiber, 2 grams protein

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1 comment:

Tessa said...

These look decadent but great. Yum!