This sweet treat tastes almost like candy—and it's gone just about as fast.—Delores Ward, Decatur, Indiana
- 3 quarts popped popcorn
- 3 cups Corn Chex
- 3 cups broken corn chips
- 1 package (10 to 11 ounces) butterscotch chips
- 12 ounces dark chocolate candy coating, coarsely chopped
- In a large bowl, combine the popcorn, cereal and corn chips; set aside. In a microwave, melt butterscotch chips and candy coating; stir until smooth.
- Pour over popcorn mixture and toss to coat. Spread into two greased 15x10x1-in. baking pans. When cool enough to handle, break into pieces. Yield: about 5 quarts.
Originally published as Corny Chocolate Crunch in Taste of Home December/January 2000, p45
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