Food Caramel and Chocolate Kettle Corn Crispie Bars 5.0 (1) This recipe from Judy Reynolds of Bloomington, Indiana, was the $10,000 winner in our first Best of the Midwest cook-off. Start with a Hoosier staple--popcorn--and stir together these sweet-salty snack bars. Homemade caramel sauce helps makes them a standout. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Prep Time: 30 mins Cook Time: 8 mins Chill Time: 45 mins Total Time: 1 hr 23 mins Servings: 20 Jump to Nutrition Facts Ingredients 8 cups kettle corn 1 8 ounce package chocolate-covered toffee pieces 1 cup pecans, toasted and finely chopped ⅔ cup light-color corn syrup ⅔ cup sweetened condensed milk ½ cup packed brown sugar 5 tablespoons butter 3 tablespoons granulated sugar 1 teaspoon vanilla 1 12 ounce package semisweet chocolate pieces or 1, 11.5-ounce package milk chocolate pieces, melted ¼ cup caramel ice cream topping (optional) 2 - 3 teaspoons coarse sea salt Directions Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan; set pan aside. In a very large bowl, toss together the kettle corn, toffee pieces and pecans; set aside. For caramel sauce: In a small saucepan combine the corn syrup, condensed milk, brown sugar, butter, and granulated sugar. Bring mixture to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, uncovered, for 6 go 8 minutes or until the caramel sauce is a light golden brown, stirring frequently. Remove from heat; stir in vanilla. Pour caramel sauce over kettle corn mixture, stirring with a wooden spoon until coated. Transfer mixture to prepared pan, pressing firmly into pan using the back of the wooden spoon or a large piece of waxed paper. Spread melted chocolate over kettle corn mixture. If you like, drizzle with caramel topping. Sprinkle with sea salt. Chill for 45 to 60 minutes or until chocolate is set. Use foil to lift kettle corn mixture from pan. Use a sharp knife to cut into bars, wiping blade with wet paper towels. * Place chocolate pieces in a large microwave-safe bowl. Cook on 50 percent (medium) power for 2 to 3 minutes or until chocolate is just melted, stirring twice. ** To make cutting easier, wipe blade of knife with wet paper towels frequently. Print Nutrition Facts (per serving) 297 Calories 17g Fat 37g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 297 % Daily Value * Total Fat 17g 22% Saturated Fat 7g 35% Cholesterol 15mg 5% Sodium 258mg 11% Total Carbohydrate 37g 13% Total Sugars 31g Protein 2g Vitamin C 1mg 3% Calcium 40mg 3% Iron 1mg 4% Potassium 131mg 3%