Here is the recipe that I made on Monday. Its much, much nicer than it sounds!! I expected it to be very, very sweet but I think the peanuts save it from overpowering sweetness. And it keeps really well too (if you can stay away from it because it is particularly moreish!)
100 g salted roasted peanuts, divided
250 g toffee popcorn, divided
340 g dairy toffees
2 tablespoons milk
50 g butter
200 g plain chocolate chips, divided
50 g mini white marshmallows
Coarsely chop peanuts in batches using Food Chopper; set aside. Set aside 50 g of the popcorn. Place remaining popcorn into large resealable polythene food bag. Coarsely crush popcorn using a rolling pin. Place crushed popcorn and 60 g of the peanuts into Stainless 6-Litre Mixing Bowl; set aside.
Place toffees, milk and butter in Small Batter Bowl. Microwave, uncovered, on HIGH 2 – 3 minutes or until toffees are melted and hot, stirring after 2 minutes. Add 150 g of the chocolate chips to the toffee mixture, stir until melted and well combined using Mix ‘N Scraper®. Set aside 125 ml of the chocolate mixture in (250-ml) Easy Read Measuring Cup. Add remaining chocolate mixture to crushed popcorn; mix well using Mix ‘N Scraper®.
Working quickly, distribute popcorn mixture over base of Medium Sheet Pan. Firmly press and level mixture using Baker’s Roller®. Drizzle reserved chocolate mixture over top (see Chef’s Corner). Evenly sprinkle over reserved peanuts, marshmallows and popcorn; press lightly into the drizzled chocolate mixture to help topping adhere to bars. Place in freezer for 10 minutes or until chocolate mixture has set.
Meanwhile, place remaining 50 g of the chocolate chips into (250-ml) Prep Bowl. Microwave, uncovered, on HIGH 60 – 90 seconds or until melted, stirring every 30 seconds. Spoon melted chocolate into polythene food bag; twist to secure top. Remove pan from freezer. Cut popcorn mixture into 24 bars using Utility Knife, transfer to serving plate using Mini-Serving Spatula. Cut corner off chocolate filled bag; decoratively drizzle chocolate over bars. Serve.
Yield: 24 bars
Per serving: per bar: Energy 812kJ/194kcal; Protein 2.2g; Carbohydrate 25.9g; Sugars 20.2g; Fat 9.7g; Saturated Fat 3.3g; Fibre 0.5g; Salt 0.2g
Cook’s Tip: If chocolate mixture cools and thickens before drizzling over the levelled popcorn mixture, microwave, uncovered on HIGH 10 – 15 seconds or until warm and melted sufficiently to drizzle.
Use dairy toffees that have a softer texture rather than brittle toffee for best chewy results.
© null The Pampered Chef used under license.