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
Printable Version
1 comment:
These look decadent but great. Yum!
Post a Comment