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POPCORN TOFFEE CRACK BARS Recipe

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This recipe for POPCORN TOFFEE CRACK BARS is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nonstick vegetable oil spray
15 graham crackers
4 cups popped popcorn (from ¼ cup kernels)
1 cup coarsely chopped salted, roasted peanuts
¾ cup puffed rice cereal
1½ cups (3 sticks) unsalted butter
¾ cup sugar
½ teaspoon Aleppo pepper (optional)
1 cup chopped semisweet chocolate or chocolate chips (about 6 oz.)
Flaky sea salt (for serving)
Directions:
Directions:
Preheat oven to 350°.

Line a large rimmed baking sheet with foil and lightly coat with nonstick spray. Arrange graham crackers in a single layer on baking sheet, breaking to fit as needed to cover entire surface.

Top with popcorn, peanuts, and puffed rice.

Bring butter, sugar, and Aleppo pepper, if using, to a boil in a medium saucepan over medium-high. Once boiling, stir once, then reduce heat and simmer, swirling occasionally, until mixture is golden brown and syrupy, 8–10 minutes.

Pour toffee mixture evenly over graham crackers and popcorn mixture. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10–12 minutes.

Remove from oven and evenly top with chocolate and sprinkle with salt. Let cool in baking sheet before breaking into pieces.

Do Ahead: Bars can be made 3 days ahead. Store airtight at room temperature.

 

 

 

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