\n
\nJust in time for Halloween parties and treats! These Chocolate Chip-Popcorn Bars look delicious!<\/h1>\n<\/div>\n
Just in time for Halloween parties and treats! These Chocolate Chip-Popcorn Bars look delicious!<\/h1>\n<\/div>\n<\/div>\n<\/div>\n\n\n![\"Chocolate](\"http:\/\/images.edge-generalmills.com\/e6a9080f-915a-4245-9ab0-03aab0ad2625.jpg\")
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\nIngredients<\/h2>\n\nCrust<\/h2>\n\n- 1 roll (16.5 oz) Pillsbury\u2122 refrigerated chocolate chip cookies<\/dt>\n<\/dl>\n
\n- 4 Nature Valley\u2122 oats ‘n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*<\/dt>\n<\/dl>\n<\/div>\n\n
Topping<\/h2>\n\n- 3 1\/2 cups miniature marshmallows<\/dt>\n<\/dl>\n
\n- 1 bag (3.5 oz) butter-flavor microwave popcorn, popped<\/dt>\n<\/dl>\n
\n- 2\/3 cup light corn syrup<\/dt>\n<\/dl>\n
\n- 1\/4 cup butter or margarine<\/dt>\n<\/dl>\n
\n- 1 bag (10 oz) peanut butter chips<\/dt>\n<\/dl>\n
\n- 1 cup semisweet chocolate chips<\/dt>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
Directions<\/h2>\n\n- \nHeat oven to 350\u00b0F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13×9-inch pan to form crust.<\/span><\/div>\n<\/li>\n
- \nBake 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.<\/span><\/div>\n<\/li>\n
- \nRemove 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.<\/span><\/div>\n<\/li>\n
- \nIn 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.<\/span><\/div>\n<\/li>\n<\/ol>\n<\/div>\n\n\n
Notes<\/h2>\n<\/div>\n
Borrowed from –\u00a0http:\/\/www.pillsbury.com\/recipes\/chocolate-chip-popcorn-bars\/68167642-d22a-4b90-a907-4f96b1475f33?utm_source=Email_newsletter&utm_medium=email&utm_campaign=PBD_10_13_2015&p=1<\/p>\n<\/div>\n<\/div>\n<\/div>\n
Related articles<\/h6>\n
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\nIngredients<\/h2>\n
Ingredients<\/h2>\n\nCrust<\/h2>\n\n- 1 roll (16.5 oz) Pillsbury\u2122 refrigerated chocolate chip cookies<\/dt>\n<\/dl>\n
\n- 4 Nature Valley\u2122 oats ‘n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*<\/dt>\n<\/dl>\n<\/div>\n\n
Topping<\/h2>\n\n- 3 1\/2 cups miniature marshmallows<\/dt>\n<\/dl>\n
\n- 1 bag (3.5 oz) butter-flavor microwave popcorn, popped<\/dt>\n<\/dl>\n
\n- 2\/3 cup light corn syrup<\/dt>\n<\/dl>\n
\n- 1\/4 cup butter or margarine<\/dt>\n<\/dl>\n
\n- 1 bag (10 oz) peanut butter chips<\/dt>\n<\/dl>\n
\n- 1 cup semisweet chocolate chips<\/dt>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
Directions<\/h2>\n\n- \nHeat oven to 350\u00b0F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13×9-inch pan to form crust.<\/span><\/div>\n<\/li>\n
- \nBake 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.<\/span><\/div>\n<\/li>\n
- \nRemove 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.<\/span><\/div>\n<\/li>\n
- \nIn 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.<\/span><\/div>\n<\/li>\n<\/ol>\n<\/div>\n\n\n
Notes<\/h2>\n<\/div>\n
Borrowed from –\u00a0http:\/\/www.pillsbury.com\/recipes\/chocolate-chip-popcorn-bars\/68167642-d22a-4b90-a907-4f96b1475f33?utm_source=Email_newsletter&utm_medium=email&utm_campaign=PBD_10_13_2015&p=1<\/p>\n<\/div>\n<\/div>\n<\/div>\n
Related articles<\/h6>\n
Crust<\/h2>\n\n- 1 roll (16.5 oz) Pillsbury\u2122 refrigerated chocolate chip cookies<\/dt>\n<\/dl>\n
\n- 4 Nature Valley\u2122 oats ‘n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*<\/dt>\n<\/dl>\n<\/div>\n\n
Topping<\/h2>\n\n- 3 1\/2 cups miniature marshmallows<\/dt>\n<\/dl>\n
\n- 1 bag (3.5 oz) butter-flavor microwave popcorn, popped<\/dt>\n<\/dl>\n
\n- 2\/3 cup light corn syrup<\/dt>\n<\/dl>\n
\n- 1\/4 cup butter or margarine<\/dt>\n<\/dl>\n
\n- 1 bag (10 oz) peanut butter chips<\/dt>\n<\/dl>\n
\n- 1 cup semisweet chocolate chips<\/dt>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
Directions<\/h2>\n\n- \nHeat oven to 350\u00b0F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13×9-inch pan to form crust.<\/span><\/div>\n<\/li>\n
- \nBake 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.<\/span><\/div>\n<\/li>\n
- \nRemove 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.<\/span><\/div>\n<\/li>\n
- \nIn 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.<\/span><\/div>\n<\/li>\n<\/ol>\n<\/div>\n\n\n
Notes<\/h2>\n<\/div>\n
Borrowed from –\u00a0http:\/\/www.pillsbury.com\/recipes\/chocolate-chip-popcorn-bars\/68167642-d22a-4b90-a907-4f96b1475f33?utm_source=Email_newsletter&utm_medium=email&utm_campaign=PBD_10_13_2015&p=1<\/p>\n<\/div>\n<\/div>\n<\/div>\n
Related articles<\/h6>\n
- \n
- 4 Nature Valley\u2122 oats ‘n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*<\/dt>\n<\/dl>\n<\/div>\n\n
Topping<\/h2>\n
- \n
- 3 1\/2 cups miniature marshmallows<\/dt>\n<\/dl>\n
- 1 bag (3.5 oz) butter-flavor microwave popcorn, popped<\/dt>\n<\/dl>\n
- 2\/3 cup light corn syrup<\/dt>\n<\/dl>\n
- 1\/4 cup butter or margarine<\/dt>\n<\/dl>\n
- 1 bag (10 oz) peanut butter chips<\/dt>\n<\/dl>\n
- 1 cup semisweet chocolate chips<\/dt>\n<\/dl>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n
Directions<\/h2>\n
- \n
- \nHeat oven to 350\u00b0F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13×9-inch pan to form crust.<\/span><\/div>\n<\/li>\n
- \n
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.<\/span><\/div>\n<\/li>\n- \n
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.<\/span><\/div>\n<\/li>\n- \n
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.<\/span><\/div>\n<\/li>\n<\/ol>\n<\/div>\n\n\nNotes<\/h2>\n<\/div>\n
Borrowed from –\u00a0http:\/\/www.pillsbury.com\/recipes\/chocolate-chip-popcorn-bars\/68167642-d22a-4b90-a907-4f96b1475f33?utm_source=Email_newsletter&utm_medium=email&utm_campaign=PBD_10_13_2015&p=1<\/p>\n<\/div>\n<\/div>\n<\/div>\n
Related articles<\/h6>\n
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