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POPCORN - Popcorn Toffee Crack Bars
Nb persons: 30
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| Popcorn Toffee Crack Bars The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together. 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)
Preparation
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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