Popcorn Toffee Crack Bars Recipe 455

POPCORN TOFFEE CRACK BARS RECIPE - (4.5/5)

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Provided by á-61574

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
15 graham crackers
4 cups popped popcorn (from 1/4 cup kernels)
1 cup salted, roasted peanuts, coarsely chopped
3/4 cup puffed rice cereal
1 1/2 cups (3 sticks) unsalted butter
3/4 cup sugar
1/2 teaspoon Aleppo pepper (optional)
1 cup semisweet chocolate or chocolate chips, chopped (about 6-ounces)
Flaky sea salt (for serving)

Steps:

Preheat oven to 350° F. 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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