1/2 cup regular or peanut candy-coated milk chocolate pieces
1/2 cup mini candy-coated milk chocolate pieces
1/2 cup Karo® Light Corn Syrup
1/2 cup light brown sugar
2 tablespoons unsalted butter
No-Bake Peanut Butter Popcorn Balls
5 cups popped popcorn
1 cup roasted peanuts
1/2 cup Karo® Light Corn Syrup
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup candy coated peanut butter pieces, chilled
1/2 cup peanut butter morsel chips
Directions
No-Bake Snack Mix Bars:
Line an 8×8-inch pan with parchment paper and/or spray with non-stick cooking spray. Set aside.
In a large bowl, add rice square cereal, toasted oats cereal, pretzel sticks, peanuts, almonds and dried cranberries; set aside.
In small saucepan, add brown sugar, light corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat.
Pour corn syrup mixture evenly over snack mix; toss to coat. Gently stir in the 1 cup of candy-coated milk chocolate pieces. Press mixture into the prepared pan. Let set in the refrigerator for about 30 minutes. Cut into 4 rows by 4 rows to get 16 bars.
No-Bake Peanut Butter Popcorn Balls:
In a small saucepan, add the light corn syrup and sugar. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat and stir in peanut butter until smooth.
Combine the popcorn and peanuts in a large mixing bowl. Immediately, pour the corn syrup mixture over the popcorn peanut mixture and stir to coat. Add chilled candy-coated peanut butter pieces, mini chocolate peanut butter cups and peanut butter morsel chips. Toss gently to mix throughout.
Spray your hands with non-stick cooking spray and shape the popcorn mixture firmly into small balls with your hands. You should get about 15 (2.5 inch) balls. Place them on parchment paper to cool completely.
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
1/2 cup regular or peanut candy-coated milk chocolate pieces
1/2 cup mini candy-coated milk chocolate pieces
1/2 cup Karo® Light Corn Syrup
1/2 cup light brown sugar
2 tablespoons unsalted butter
5 cups popped popcorn
1 cup roasted peanuts
1/2 cup Karo® Light Corn Syrup
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup candy coated peanut butter pieces chilled
1/2 cup peanut butter morsel chips
Directions
Line an 8×8-inch pan with parchment paper and/or spray with non-stick cooking spray. Set aside.
In a large bowl, add rice square cereal, toasted oats cereal, pretzel sticks, peanuts, almonds and dried cranberries; set aside.
In small saucepan, add brown sugar, light corn syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat.
Pour corn syrup mixture evenly over snack mix; toss to coat. Gently stir in the 1 cup of candy-coated milk chocolate pieces. Press mixture into the prepared pan. Let set in the refrigerator for about 30 minutes. Cut into 4 rows by 4 rows to get 16 bars.
In a small saucepan, add the light corn syrup and sugar. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Remove from heat and stir in peanut butter until smooth.
Combine the popcorn and peanuts in a large mixing bowl. Immediately, pour the corn syrup mixture over the popcorn peanut mixture and stir to coat. Add chilled candy-coated peanut butter pieces, mini chocolate peanut butter cups and peanut butter morsel chips. Toss gently to mix throughout.
Spray your hands with non-stick cooking spray and shape the popcorn mixture firmly into small balls with your hands. You should get about 15 (2.5 inch) balls. Place them on parchment paper to cool completely.
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