Fluffernutter Caramel Corn

Fluffernutter Caramel Corn 1 cup butter 2 cups brown sugar 1/2 cup light corn syrup 1 tsp salt 1/2 tsp baking soda 1 tsp vanilla 2 1/2 bags of popped corn, REMOVE SEEDS (5 qt popped) 16 oz. package chocolate coating, melted 1/2 cup peanut butter 2 cups mini marshmallows 2 cups Mini Reese's Peanut Butter cups, chopped Pan melt butter, stir in sugar, corn syrup and salt. Bring to a boil, stirring constantly. Remove from heat. Stir in baking soda and vanilla. Gradually pour over popped corn. Mix well. I use my broiler pans, but the disposable lasagna foil pans would work well too. Bake at 250 degrees for one hour, stirring every 15 minutes. Remove from oven and cool. Break apart and place in large bowl. Melt the chocolate coating completely (according to package directions). Mix in peanut butter until combined and pour over cooled caramel corn. Allow to cool about ten minutes. Add in marshmallows and chopped candy. Pour onto wax paper to harden. Store in airtight Ziploc or tupperware containers.