"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rocky Road Popcorn Bars, by Wendy (Luis) Thordsen, is from For The Love Of Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Wendy (Luis) Thordsen Added: Saturday, March 25, 2006
1 bag microwave popcorn, popped 1/4 cup margarine or butter 2 Tbls shortening 1 (12 oz) package semi sweet chocolate chips 5 cups miniature marshmallows 3/4 cup salted peanuts
Butter a 9 x 13 inch pan. Discard any unpopped kernels from the popped corn. Mix margarine, shortening, and chocolate chips in a large microwavable bowl and microwave on high until chips are softened and mixture melts (approx 2 1/2 minutes). Stir in marshmallows and microwave uncovered for 15 to 30 seconds or until marshmallows are almost melted. Stir in peanuts and popcorn until evenly coated. When cool enough to handle, press into the buttered pan with buttered hands. Refrigerate until firm (about one hour).
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