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Chocolate Chip-Popcorn Bars

Chocolate Chip-Popcorn Bars
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These tempting bars are like a cookie bar and a popcorn ball all rolled into one.

Prep Time:
20 Min
Total Time:
2 Hr 10 Min
Makes:
36 bars
Pillsbury Bake-Off
Fran Neavoll
Salem, OR
Bake-Off® Contest 41, 2004
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INGREDIENTS
Crust
1roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
4Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*
Topping
3 1/2cups miniature marshmallows
1bag (3.5 oz) butter-flavor microwave popcorn, popped
2/3cup light corn syrup
1/4cup butter or margarine
1bag (10 oz) peanut butter chips
1cup semisweet chocolate chips
DIRECTIONS
1.Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13x9-inch pan to form crust.
2.Bake 10 to 15 minutes or until puffed and edges are golden brown. Sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows begin to puff.
3.Remove and discard unpopped kernels from popped popcorn. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
4.In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows.
*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.

High Altitude (3500-6500 ft): Bake crust 13 to 18 minutes.
High Altitude (3500-6500 ft):

Bake crust 13 to 18 minutes.

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