Caramel Peanut Popcorn Squares

Gooey marshmallows and caramel-coated popcorn and peanuts combine into one decadent sweet-crunchy dessert bar.

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Prep Time 20 min
Total Time 2 hr 10 min
Servings 24

Ingredients

1: roll (16.5 oz) refrigerated peanut butter cookies

3 1/2: cups miniature marshmallows

1: bag (3 oz) butter-flavored microwave popcorn, popped (8 cups)

1: cup lightly salted dry-roasted peanuts

1: bag (10 oz) peanut butter chips (1 2/3 cups)

2/3: cup light corn syrup

1/4: cup butter or margarine

1: cup semisweet chocolate chips (6 oz)

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Directions

1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly in bottom of pan to form crust.
2 Bake 14 to 16 minutes or until light golden brown. Sprinkle marshmallows over crust. Bake 3 minutes longer or until marshmallows are puffed but not browned.
3 Meanwhile, in large bowl, mix popcorn and peanuts; set aside. In medium microwavable bowl, microwave peanut butter chips, corn syrup and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over popcorn mixture; stir to coat completely. Immediately press mixture over marshmallows in even layer using back of spoon.
4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Cool on cooling rack 1 hour. Refrigerate 30 minutes or until set. Cut into 6 rows by 4 rows.