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Prep 15min
Total1hr40min
Servings64
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Ingredients
Fudge Layer
1
can (14 oz) dulce de leche (caramelized sweetened condensed milk)
1
bag (12 oz) semisweet chocolate chips (2 cups)
1
teaspoon vanilla
2
cups caramel popcorn
Caramel Layer
25
caramels, unwrapped
2
tablespoons whipping cream
1/4
teaspoon kosher (coarse) salt
1 1/2
cups caramel popcorn
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Steps
1
Line bottom and sides of 8-inch square pan with foil, leaving edges of foil hanging over 2 sides of pan for easy removal later; spray foil with cooking spray.
2
In 2-quart saucepan, heat dulce de leche and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth (mixture will be very thick); remove from heat. Quickly stir in vanilla. Stir in 2 cups caramel popcorn. Spread in pan.
3
In medium microwavable bowl, microwave caramels and cream uncovered on High 2 minutes, stirring every 30 seconds, until melted and smooth. Very slowly pour caramel mixture over fudge layer, and gently spread to cover. Sprinkle with salt and 1 1/2 cups caramel popcorn; press gently so it sticks. Refrigerate until firm, about 2 hours. Cut into 1-inch squares (8 rows by 8 rows). Store covered in refrigerator.
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Be sure to use caramel popcorn that is really well coated to prevent your popcorn from getting soggy.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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