Caramel and Chocolate Kettle Corn Crispie Bars

Caramel and Chocolate Kettle Corn Crispie Bars

These are fantastic!

8 cups popped kettle corn
1-8 ounce package chocolate covered toffee pieces
1 cup pecans, toasted and finely chopped
2/3 cup light colored corn syrup
2/3 can sweetened condensed milk
1/2 cup packed brown sugar
5 Tbsp butter
3 Tbsp granulated sugar
1 tsp vanilla
12 ounce package semi sweet chocolate pieces, melted
1/4 cup caramel ice cream topping
2 to 3 tsp coarse sea salt

Line a 13x9x2 inch baking pan with foil, extending over edges of pan about two inches. In very large bowl, toss together kettle corn, toffee pieces and pecans, set aside.

For caramel sauce:
In small saucepan, combine corn syrup, condensed milk, brown sugar, butter and sugar. Bring to boiling point over medium high heat, stirring constantly.
Reduce heat; boil gently, uncovered 6 to 8 minutes, or until sauce is a light golden brown, stirring frequently. Remove from heat; stir in vanilla.
Pour over kettle corn mixture, stirring with a wooden spoon until coated. Transfer to prepared pan, pressing firmly with back of wooden spoon or piece of waxed paper.

Spread melted chocolate over top, then, drizzle with caramel topping. Sprinkle with salt. Chill 45 to 60 minutes, or until chocolate is set. Use foil to lift from pan. Use sharp knife to cut into bars, wiping blade with wet paper towel, each cut. Makes 20 to 24 bars