As I find myself reading food blogs (bad idea!!.. ok, well, not really) I always crave something sweet. Especially today after I stumbled on Emily's blog, Sugar Plum. I decided to glance through my cupboards to see what I could come up with and found dark chocolate, pecans, marshmallows and popcorn. I decided to do a spin-off of a Rice Krispie treat. Let me tell you, it definitely hit the spot. Afterwards you'll be craving a big glass of milk so baker beware.
Candied Pecan Marshmallow Bar with Dark Chocolate
(Recipe By Me)
Ingredients:
For Candied Pecans:
1 Tbsp. Unsalted Butter
1/8 cup Sugar
1/2 cup Pecans
For Marshballow Bar:
4 cups Air Popped Popcorn
2 Tbsp. Unsalted Butter
6 oz. Marshmallows (about 1 1/2 cups)
For Dark Chocolate Drizzle:
1/2 cup Dark Chocolate Chips
1 tsp. 100% maple syrup
Directions:
For Candied Pecans:
1.) Melt 1 Tbsp. of butter in a small skillet over medium heat.
2.) Add sugar and pecans.
3.) Turn burner down to medium low and cook the pecan mixture for 3-5 minutes until the sugar is dissolved.
4.) Spread over a cookie sheet to cool.
For Marshmallow Bar:
1.) Melt 2 Tbsp. butter in a large sauce pan over medium heat.
2.) Add marshmallows and turn the burner down to low.
3.) Stir continually until the marshmallows have melted.
4.) After the marshmallows have melted, add the cooked popcorn.
5.) Stir until all the popcorn is coated.
6.) Press mixture into a buttered loaf pan (or any smaller dish).
For Dark Chocolate Drizzle:
1.) Put the 1/2 cup of dark chocolate chips in a small bowl.
2.) Cook in the microwave on 50% power for 1 1/2 minutes or until melted. It may take more/less time depending on the microwave. Also make sure you stop the microwave every 30 seconds and stir.
3.) Add the maple syrup and stir.
Assembly:
1.) Chop up the cooled candied pecans.
2.) Sprinkle over the marshmallow mixture and gently press into the mixture.
3.) Drizzle the melted dark chocolate over the bars.
4.) Cool (to let the chocolate harden), cut into bars and enjoy!
Candied Pecan Marshmallow Bar with Dark Chocolate
(Recipe By Me)
Ingredients:
For Candied Pecans:
1 Tbsp. Unsalted Butter
1/8 cup Sugar
1/2 cup Pecans
For Marshballow Bar:
4 cups Air Popped Popcorn
2 Tbsp. Unsalted Butter
6 oz. Marshmallows (about 1 1/2 cups)
For Dark Chocolate Drizzle:
1/2 cup Dark Chocolate Chips
1 tsp. 100% maple syrup
Directions:
For Candied Pecans:
1.) Melt 1 Tbsp. of butter in a small skillet over medium heat.
2.) Add sugar and pecans.
3.) Turn burner down to medium low and cook the pecan mixture for 3-5 minutes until the sugar is dissolved.
4.) Spread over a cookie sheet to cool.
For Marshmallow Bar:
1.) Melt 2 Tbsp. butter in a large sauce pan over medium heat.
2.) Add marshmallows and turn the burner down to low.
3.) Stir continually until the marshmallows have melted.
4.) After the marshmallows have melted, add the cooked popcorn.
5.) Stir until all the popcorn is coated.
6.) Press mixture into a buttered loaf pan (or any smaller dish).
For Dark Chocolate Drizzle:
1.) Put the 1/2 cup of dark chocolate chips in a small bowl.
2.) Cook in the microwave on 50% power for 1 1/2 minutes or until melted. It may take more/less time depending on the microwave. Also make sure you stop the microwave every 30 seconds and stir.
3.) Add the maple syrup and stir.
Assembly:
1.) Chop up the cooled candied pecans.
2.) Sprinkle over the marshmallow mixture and gently press into the mixture.
3.) Drizzle the melted dark chocolate over the bars.
4.) Cool (to let the chocolate harden), cut into bars and enjoy!
