Movie Theater Candy Sundae Bar With Hot Fudge And Caramel Sauces Recipes

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MOVIE THEATER BARK



Movie Theater Bark image

Provided by Valerie Bertinelli

Categories     dessert

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 3

3 cups extra dark chocolate chips (65%)
1 heaping cup butter-flavored popcorn
1 heaping cup assorted candy, cut into bite-size pieces if necessary

Steps:

  • Line a rimmed baking sheet with parchment paper.
  • Put the chocolate chips in a double boiler or in a medium microwave-safe bowl and microwave until completely melted and smooth, stirring as needed. Pour the chocolate onto the prepared baking sheet and use a small off-set spatula to smooth the chocolate into an even 1/4-inch-thick layer. Scatter the popcorn all over the melted chocolate, slightly turning some pieces so they are partially covered in chocolate. Scatter the candy pieces all over the chocolate, slightly pressing to adhere.
  • Transfer the baking sheet to the fridge and let sit for until completely hardened, 35 to 40 minutes. Remove from the fridge and break into individual size pieces. Store bark in an airtight container in a cool place for up to 1 week.

CARAMEL-FUDGE SAUCE



Caramel-Fudge Sauce image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Yield about 1 cup

Number Of Ingredients 8

1/2 cup sugar
2 tablespoons light or dark corn syrup
2 tablespoons water
3/4 cup heavy cream
4 tablespoons unsalted butter
4 ounces good quality bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
Pinch salt

Steps:

  • Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.
  • Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
  • Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30-second intervals, stirring, until warm and saucy. Be careful not to overheat or butter can separate from the caramel sauce.

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