Chunky Chocolate-Caramel Crunch
This decadent homemade confection rivals the most indulgent of the caramel-chocolate-popcorn treats on the market. Make a huge batch, and then package it up in cellophane bags for all the sweet people in your life.
5 cups caramel corn
1 cup roasted salted almonds
1 cup mini marshmallows
1 cup coarsely chopped chocolate toffee candy bars (Heath Bars)
15 oz. semisweet chocolate, chopped
1 Combine all ingredients except chocolate in large bowl.
2 Place chocolate in medium heatproof bowl. Bring 1 inch water to a boil in medium saucepan; remove from heat. Place bowl of chocolate over water (bowl should not touch water). Let stand until chocolate is melted.
3 Pour chocolate over caramel corn mixture; stir to thoroughly combine. Spread on large parchment paper-lined baking sheet. Refrigerate 1 hour or until chocolate is set. Break into pieces. (Store in airtight container 2 weeks.)
PER 1/4 CUP: 100 calories, 6 g total fat (2.5 g saturated fat), 1.5 g protein, 12 g carbohydrate, 0 mg cholesterol, 30 mg sodium, 1 g fiber