Rate Recipe

This post may contain affiliate links. Please read our disclosure policy.

 Do
you
  love  
using a candy thermometer to make…
toffee
and
homemade suckers…?
You do!
Well, bless your beautiful hide.
You are truly amazing. 
I hope you won’t be too disappointed…but this recipe
DOES NOT CALL FOR A CANDY THERMOMETER. 
I hope you’re not too crushed or anything. 
I know many of you have a real LOVE and ADMIRATION
thing going on with candy thermometers.
This fabulous Crunchy Candy Bar Caramel Corn recipe is…
easy. 
And fast!
And so darn addicting, tasty, heavenly, fall-ish and candy bar using.  
In your near future, you may have a large supply of left over candy bars…
Just giving you fair warning, Halloween is soon. Very soon. 
I thought you might like to have a recipe handy to use some of those tasty chocolate bars up.
Make this yummy treat soon, my friends. 
 Want to see how easy it is?
Alright then…let’s do it!
Crunchy Candy Bar Caramel Corn
Time: 30 minutes + 15 minutes to set up
Yield: One large jelly roll pan full
Recipe adapted from Your Homebased Mom
16 C popped popcorn (1/2 C unpopped)
1 C brown sugar
1/4 C corn syrup
1/2 C butter
1/2 t baking soda
1 t vanilla
15 fun sized candy bars (I used twix, milky way and 1000 Grands)
1 C white chocolate chips
1/2 C semi sweet chocolate chips
1 t shortening
1. Pop yourself 16 cups of popcorn. 
 
 
2. Into a medium sized glass bowl, or large glass measuring cup, place the butter, brown sugar and corn syrup. Heat it in the microwave for 1 minute. Stir the ingredients together with a wooden spoon. Repeat this step four more times.
 
 
 
Heat and stir…
 
 
 
Heat and stir…
 
 
Heat and stir…
 
 
and a final “heat and stir”. It should be very bubbly and hot at this point. 
 
 
3. Add the baking soda
 
 
vanilla
 
and a dash of salt. 
 
 
4. Pour the popcorn into a large brown paper grocery sack.
 
 
5. Pour the caramel right into the bag on top of the popcorn. Stir it around with a wooden spoon. 
 
 
6. Fold the bag over and place it in the microwave, heat for 1 minute. Take the bag out of the microwave and shake it….shake it…..shake it.
7. Return the bag to the microwave and heat it for an additional 30 second, then shake it again. 
 
 
8. Pour the caramel corn out onto a large jelly roll pan, lined with parchment paper. 
 
 
9. Chop up the candy bars and lay them out over the caramel corn. 
 
 
10. Heat the white chocolate chips in the microwave, for 30 seconds at a time, stirring after each heating interval. Don’t let the chocolate get too hot. Add 1/2 t shortening to the melted chocolate and stir to combine. 
 
 
11. Drizzle the white chocolate over the top of the caramel corn and candy bars. 
 
 
12. Melt the semi sweet chocolate just like you melted the white chocolate. Drizzle it over the caramel corn. 
13. Let the chocolate set up (you can pop it into the fridge for 10 minutes to hurry along the process). Break it up into chunks and serve. Store any leftovers in an air tight container.

Enjoy!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

More About Me

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

28 Comments

  1. Karen,
    I'm not sure how it would work in the oven. I have read a lot of oven bake caramel corn recipes, but all of them start with caramel that's cooked on the stove top…so my first thought is you might have a mess on your hands if you tried the microwave caramel in the oven. However, if you have a oven baked caramel corn recipe you have tried and like, you could use that and then add the candy bars and chocolate once the popcorn has cooled. Good luck! Let me know how it goes.
    ~Jamie

    Reply

    1. Leuke post!Heerlijk om je zondagmiddag zo te bedsteen… :)En wat koffie drinken betreft.. The same, maar vind het zo gezellig!!Schenk die “kinderkoffies” maar in! hihiFijne zondagX Charlot

      Reply

  2. Hi Steph,
    Two whole bags ruined!!!! Oh no. I hate wasted ingredients. That can really put a damper on the day, can't it. Shortening and butter are different. Shortening is Crisco, as you suspected. Better luck next time!!
    ~Jamie

    Reply

  4. What an amazing treat! My boys are looking over my shoulder right now and begging me to make this for them.

    Reply

  5. I’m thinking that maybe throw in a few nuts – whatever kind you like, peanuts, almonds, pecans, whatever are your faves – would add a nice crunch, crunch and be extra healthy! I mean, isn’t there protein in nuts? LOL! Thanks for the great recipe and beautiful photos!

    Reply

  6. Also, Steph and Karen, I live in New Brunswick and we don’t have paper bags either but I was thinking of putting it a microwave safe bowl and mixing and reheating in the microwave to simulate the paper bag. Probably would have to do it in smaller batches but I think it might work.

    Reply

  7. I really enjoy reading all you say and what others say in your blog, I learn a lot from the comments made. I really think this looks good, have to try it sometime when I can take most of it to a party.
    Miss not seeing you, thank goodness Thanksgiving and Christmas are on the way so I can see you and your crew. Love ya.

    Reply

  8. Jamie, So glad you loved the caramel corn recipe. It is the best, isn’t it! My kids request this treat over and over – more than any other I think!

    Reply

  9. My son and I made this and we bagged it up for teacher Christmas gifts. They loved it! And we got the left overs…yum!!!

    Reply