Popcorn Toffee Crack Bars Recipe
Popcorn Toffee Crack Bars Recipe
Popcorn. Toffee. Crack. Bars. Did the title alone make you pause for a moment? Crack bars? It sounds kind of dangerous and to be honest the temptation to eat the entire tray of these was high. Very high. Not sure if these are ‘cracking’ good, ‘crack’ a bit in your mouth or there is some connotation to the addictive substance known as crack that inspired the title. These are one of my favorite slices to make because it is so easy. All you need is a packet of biscuits, a few toppings and the most labour intensive task you will need to perform is to basically melt some butter and sugar together then chuck it in the oven briefly.
These were so delicious that I did something I almost never do, and that is sneak another piece right before I went to bed. And then…….I also had some for breakfast. I know, bad right? But that’s cause it was so good…….
Adapted from Bon Appetit
Ingredients
28 Malt o Milk biscuits (or any rectangle shaped plain cookie)
4 cups plain popped popcorn (unsalted/unflavoured)
1 cup coarsely chopped salted, roasted peanuts
1 1/2 cups unsalted butter
3/4 cup sugar
1 cup dark chocolate chips
sea salt (to sprinkle)
Method
Preheat oven to 160C/350F. Line a large baking sheet with non stick baking paper.
Arrange cookies/crackers in a single layer on baking sheet. Top with popcorn and peanuts.
Bring butter and sugar to a boil in a medium saucepan over medium high heat. 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 cookie and popcorn mixture.
Bake until toffee is slightly darkened in colour and bubbling 10-12 minutes. remove from oven and evenly top with chocolate chips and sprinkle with salt. Let cool on baking sheet before breaking into pieces.
These will keep in an airtight container at room temperature for 3 days.
Ingredients
- 28 Malt o Milk biscuits (or any rectangle shaped plain cookie)
- 4 cups plain popped popcorn (unsalted/unflavoured)
- 1 cup coarsely chopped salted, roasted peanuts
- 1 1/2 cups unsalted butter
- 3/4 cup sugar
- 1 cup dark chocolate chips
- sea salt (to sprinkle)
Instructions
- Preheat oven to 160C/350F. Line a large baking sheet with non stick baking paper.
- Arrange cookies/crackers in a single layer on baking sheet. Top with popcorn and peanuts.
- Bring butter and sugar to a boil in a medium saucepan over medium high heat. 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 cookie and popcorn mixture.
- Bake until toffee is slightly darkened in colour and bubbling 10-12 minutes. remove from oven and evenly top with chocolate chips and sprinkle with salt. Let cool on baking sheet before breaking into pieces.
- These will keep in an airtight container at room temperature for 3 days.
Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.
