Knits ~n~ Purls ~n~ More

Now if only it would fit into my diet.  This may just have to be my "splurge" item this weekend!

Chocolate Chip Popcorn Bars

 INGREDIENTS

Crust

1    roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
4    Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*

Topping
3 1/2    cups miniature marshmallows
1    bag (3.5 oz) butter-flavor microwave popcorn, popped
2/3    cup light corn syrup
1/4    cup butter or margarine
1    bag (10 oz) peanut butter chips
1    cup semisweet chocolate chips

DIRECTIONS
1.    Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13×9-inch pan to form crust.

2.    Bake 10 to 15 minutes or until puffed and edges are golden brown. Sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows begin to puff.

3.    Remove and discard unpopped kernels from popped popcorn. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.

4.    In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows.

*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars.