Chocolate Caramel Popcorn Squares
Prep Time
Makes
Cooking Mode
¼ cup butter
5 cups mini marshmallows
1 tsp vanilla extract
6 cups Panache Caramel Popcorn with Almonds and Cashews
1 cup Compliments Dark Chocolate Covered Almonds, coarsely chopped
¼ cup butter
5 cups mini marshmallows
1 tsp vanilla extract
6 cups Panache Caramel Popcorn with Almonds and Cashews
1 cup Compliments Dark Chocolate Covered Almonds, coarsely chopped
Directions
1Line an 8-in. (20-cm) square baking pan with parchment paper.
2Melt butter in large saucepan over low heat. Add marshmallows; stir frequently until completely melted. Stir in vanilla. Remove from heat. Cool slightly, 2 to 3 min. (If the mixture is too hot, the popped popcorn will deflate.)
3Working quickly, stir popcorn into marshmallow mixture until coated; fold in chocolate almonds. Scrape into prepared pan. With slightly dampened hands or buttered spatula, press popcorn mixture evenly in pan. Cool completely at room temperature. Cut into 16 squares.
Tips
1
Shape popcorn mixture into balls or clusters for variations.
2
Substitute dark chocolate covered almonds with milk chocolate covered almonds.
Disclaimer
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Personal Note
Personal Note
