Caramel Popcorn Brownie Bars with Peanuts
For the brownies-
Melt:
1 stick of unsalted butter, cubed (1/2 c)
4 oz. unsweetened chocolate, chopped
2 T. cocoa powder
1 T. instant coffee granules
Stir; Fold in:
1 1/2 c. sugar
1 t. vanilla extract
1/4 t. table salt
3 eggs
1 c. all-purpose flour
For the popcorn-
Pop; Mix with:
1 bag butter-flavored microwave popcorn (3.5 oz)
1 cup dry roasted peanuts
Boil; whisk in, then add:
1 cup sugar
1/3 c. light corn syrup
2 T. water
1/2 stick unsalted butter (4 T)
1/2 c. heavy cream
1/2 t. vanilla extract
1/4 t. table salt
Preheat oven to 350* F, coat a 9 inch square pan with nonstick spray.
Melt butter, chocolate, cocoa, and coffee in a bowl in a microwave on high power in 1 minute intervals. Stir after each interval until smooth (it took me about 2 minutes). Stir in the sugar, vanilla, and salt. Add eggs one at a time, blending until completely incorporated.
Fold in the flour, then spread batter in the prepared pan. Bake 20 minutes, or until a toothpick comes out clean. Cool on a rack. Pop popcorn according to package directions. Pour into a large bowl, remove any unpopped kernels, and mix in the peanuts; set aside.
Boil sugar, corn syrup, and water in a saucepan over medium high heat until caramelized, to the color of iced tea, about 8 minutes; don't overcook. Reduce heat to medium-low, then whisk in the butter until melted.
Carefully whisk in the cream (caramel will sputter violently). Simmer about 5 minutes, then test for doneness * (see tip at bottom of recipe)
Continue simmering if necessary, testing, every minute until done. Off heat, add the vanilla and salt.
Working quickly, pour 1/2 c. caramel over cooled brownies; spread to the edges. Toss remaining caramel with popcorn mixture, stirring to coat.
With buttered hands, press caramel popcorn over the brownie base. Cool bars completely, then cut with a sharp knife coated with non-stick spray.
*Tips/Adjustments: To check for caramel doneness: spoon a little caramel onto a plate and let cool a few seconds, then mold with your fingers. If the caramel holds it shape, yet still is soft and pliable, its done.
Okay I LOVE LOVE LOVED these bars. Yes you feel as though diabetes is around the corner after eating just one, but they are awesome. My daughter said it was the best dessert I ever made (other than cherry cheesecake-her favorite). The brownie I got a picture of was almost impossible, seeing as the minute dinner was done, my husband was over there cutting them (not an easy thing to do). So it may not be the prettiest picture, but know that the picture doesn't really matter after you taste them.
So I did leave out the coffee granules since my daughter was going to eat these, though I imagine that with the coffee flavor these would hit another level, but lots of people aren't coffee lovers so just know that they don't lack anything without it. The homemade brownie base was super good, however you MUST cool them completely before even starting the caramel. I didn't and it took forever for them to set completely. So bake the brownies, go do something and then come back and finish the caramel, popcorn part. I also used a 8 inch square pan, and the brownies have to cook longer, at least 10 minutes longer it seemed.
All in all these were amazing. It was a little scary to make my own caramel, the whole sputtering violently, don't burn, testing the caramel...all things that make me worry in the kitchen, but it was actually easy and way better than anything you buy in the store. The directions and times are pretty accurate. So on a day you crave something super sweet, make these!
They don't disappoint!
