Monday, May 9, 2011

CARMEL & CHOCOLATE

KETTLE-CORN CRISPIE BARS

Midwest Living Magazine’s

Best of the Midwest Recipe Contest

Winner, Judy Reynolds

of

Bloomington, Indiana


Prep:  30 minutes Chill:  45 minutes


8 cups popped kettle corn

1 8-ounce package chocolate-covered toffee pieces

1 cup pecans, toasted and finely chopped

2/3 cup light-color corn syrup

2/3 cup sweetened condensed milk

½ cup packed brown sugar

5 tablespoons butter

3 tablespoons granulated sugar

1 teaspoon vanilla

1 12-ounce package semisweet chocolate pieces or milk chocolate pieces, melted

¼ cup caramel ice cream topping (optional)

2 to 3 teaspoons coarse sea salt


1.  Line a 13x9x2-inch baking pan with foil, extending over edges of pan.  In very large bowl, toss together kettle corn, toffee pieces and pecans; set aside.


2.  For caramel sauce:  In a small saucepan, combine corn syrup, condensed milk, brown sugar, butter and sugar.  Bring to boiling over medium-high heat, stirring constantly.  Reduce heat; boil gently, uncovered, 6 to 8 minutes or until sauce is a light golden brown, stirring frequently.  Remove from heat; stir in vanilla.  Pour over kettle-corn mixture, stirring with a wooden spoon until coated.  Transfer to prepared pan, pressing firmly with back of wooden spoon or piece of waxed paper.


3.  Spread melted chocolate over top.  If you like, drizzle with caramel topping.  Sprinkle with salt.  Chill 45 to 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 to 24 bars.


Nutrition facts per bar:  297 cal, 17 g fat, 15 mg chol, 258 mg sodium, 37 g carbo, 2 g fiber, 2 g pro.

No comments:

Post a Comment