Popcorn Bars

Halloween is practically here, signaling the inevitable onslaught of candy corn and miniature packaged candy.  Hard, cherry flavored suckers filled with bubblegum, pint-sized licorices, squishy soft gummy animals and two-bite candy bars all seem to call my name in unison as I roam the candy aisle looking for ways to fill our trick-or-treat bowl each year.  As an alternative to snacking on the candy, I decided to make myself these bars.  Rice Krispie treats are obviously nothing new but swapping out the puffed rice for salty-sweet kettle corn adds a lot more character.  Browning the butter before you stir in the marshmallows gives these treats a rich, toasted flavor.  Man, I love browned butter.  Gooey popcorn bars, soft, sticky, crunchy and addictive.  Quite possibly, better than candy.

Popcorn Bars
makes 24

8 oz unsalted butter
21 oz miniature marshmallows
14 oz popped kettle corn (or two large bags)

Liberally butter (or coat with non-stick spray) a 9x13 inch baking pan.  Set aside.

In a large pot, melt the butter over medium heat.  Continue to cook the butter until golden flecks begin to form, stirring often.  As you stir, scrape the browning bits from the bottom of the pot.  Cook until the butter has turned a deep golden color, being careful not to let it burn.  Once browned, turn off the heat and dump in the marshmallows.  Stir, using a silicone spatula, until completely melted and combined with the butter.  Add the kettle corn and stir until the melted marshmallow evenly covers all of the popcorn.

Transfer the popcorn mixture to your prepared pan and pack it down firmly and evenly.  Allow the bars to cool before cutting.

Sweet and salty kettle corn.  Great on its own, even better in these bars.

Coat the popcorn with the sticky, brown-flecked marshmallow butter goo. 

Pack the mixture into your pan for deliciously dense bars.

Happy Halloween.