| Chocolate Chip-Popcorn Bars Makes: 36 bars These tempting bars are like a cookie bar and a popcorn ball all rolled into one. Crust 1 (18-oz.) roll Pillsbury® Refrigerated Chocolate Chip Cookies 4 Nature Valley® Oats 'n Honey Crunchy Granola Bars (2 pouches from 8.9-oz. box), crushed* Topping 3 1/2 cups miniature marshmallows 2/3 cup light corn syrup 1/4 cup butter or margarine 1 (10-oz.) bag peanut butter chips 1 (3.5 oz) bag Pop•Secret® Butter-Flavor Microwave Popcorn, popped 1 cup semisweet chocolate chips 1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press mixture in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 10 to 15 minutes or until puffed and edges are golden brown. 2. Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows begin to puff. 3. Remove from oven; place on wire rack. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat for 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon mixture over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes. 4. In small microwavable bowl, microwave chocolate chips on High for 1 to 1 1/2 minutes or until melted, stirring once halfway through microwaving. Pour melted chocolate into quart-size resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. Cut into bars. |
