<span class="fn">Caramel Corn Bars
These caramel corn bars have a cookie base and a marshmallow caramel corn topping, drizzled with chocolate. So addicting!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 roll refrigerated chocolate chip cookies
- 3 1/2 cups miniature marshmallows
- 1 bag butter-flavor microwave popcorn, popped
- 2/3 cup light corn syrup
- 1/4 cup butter or margarine
- 1 bag peanut butter chips
- 1 cup semisweet chocolate chips
Steps
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Press cookie dough into the bottom of a square baking pan (8×8 or 9×9). Bake at 350 for about 15 minutes or until the surface looks dry and starts turning golden brown.
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Start melting corn syrup, butter, and peanut butter chips over medium heat.
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Once cookies have been removed, sprinkle marshmallows on top of cookie layer and put back in the oven for 5 minutes until they puff up.
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Add popcorn to warm, melted peanut butter mixture and stir until well combined. Press on top of marshmallow layer. Drizzle with melted chocolate chips. Cool for several hours before cutting and serving. (I found it helpful to put them in the fridge.)
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| roll refrigerated chocolate chip cookies | 1 | - | - |
| miniature marshmallows | 1.5 cups | - | - |
| bag butter-flavor microwave popcorn | 1 | - | - |
| light corn syrup | 0.6666666666666666 cup | - | - |
| butter or margarine | 0.25 cup | Rp 10.000/200g | Rp 2.963 |
| bag peanut butter chips | 1 | - | - |
| semisweet chocolate chips | 1 cup | - | - |
*Estimated market prices, may vary by region
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