Categories: Cookie Bars- Fruit Bars- Brownies
Ingredients
- 20 caramels, unwrapped
- 3 Tbsp. light corn syrup
- 2 Tbsp. stick butter or margarine (not spread)
- 5 cups unsalted popped corn
- 2/3 cup mixed salted nuts coarsely chopped
- 1/2 cup dark raisins
Directions
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Line a 9 inch square baking pan with foil letting ends extend above pan on 2 sides. Generously butter foil.
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In a heavy large saucepan over medium-low heat, stir caramels, corn syrup and butter until caramels melt and mixture is smooth. Before removing from heat, stir in popcorn, nuts and raisins until just coated. Scrape into prepared pan, cover with waxed paper and press mixture into an even layer. Let stand until firm, at least 30 minutes. Lift foil by ends and remove from pan. Invert cookie mixture onto a cutting board and remove foil. Cut in squares. Store loosely covered at room temperature up to 1 week.
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makes 16 squares