- 5 cups caramel corn
- 1 cup chopped pecans
- 1 package (10-1/2 ounces) miniature marshmallows, divided
- 1/4 cup butter, cubed
- 1/2 cup semisweet chocolate chips
- In a large bowl, combine caramel corn, pecans and 1 cup marshmallows. In a small heavy saucepan, melt butter over low heat. Add chips and remaining marshmallows; cook and stir until smooth.
- Pour over caramel corn mixture; toss to coat. With buttered hands, press into a greased 13-in. x 9-in. pan. Cool. Cut with a serrated knife. Yield: 2 dozen.
Originally published as Caramel Corn Chocolate Bars in Quick Cooking March/April 2002, p22
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Reviewed Mar. 21, 2010
"gooey and not at all yummy. not what I thought it would be from the picture at all."