Caramel Peanut Popcorn Squares


  • 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)


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.