The Pioneer Woman Tasty Kitchen
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Cookie Butter Popcorn Bars

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Level: Easy

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Description

The ever popular Speculoos Cookie Butter spread and popcorn come together in a decadent bar dunked in chocolate ganache.

Ingredients

  • 1 cup Light Corn Syrup
  • 1 cup Cookie Butter (or Biscoff Spread)
  • 1 cup Marshmallow Fluff
  • 6 Tablespoons Butter
  • 12 cups Fresh Popped Popcorn, Lightly Salted And Buttered
  • 1 package Biscoff Cookies (8.80z Package), Crushed
  • 9 ounces, weight Semi-sweet Chocolate Morsels
  • 1 cup Heavy Cream

Preparation

Grease a 9×13 bake and set aside.

In a large stockpot heat corn syrup, Cookie Butter, Marshmallow Fluff and butter over medium heat. Stir constantly. You want this mixture to melt together into a smooth and thick consistency. This takes about five minutes.

In another large pot, dump in the popcorn and crushed Biscoff cookies.

When it’s ready, slowly drizzle half of the hot Cookie Butter mixture over top. Stir well to combine. Pour in the rest of the hot Cookie Butter mixture. Make sure the popcorn and cookies are coated well.

Pour and press the popcorn mixture into the greased baker. Refrigerate for one hour.

After one hour, cut the bars into squares.

For the ganache, melt chocolate morsels in a saucepan over low heat. Mix in cream. Stir until completely smooth then remove from heat.

Quickly dunk the bottom of each bar into the ganache. Work quickly or the bars will start to melt. Place dunked bars on a sheet of parchment paper. Refrigerate until ready to serve. Store in refrigerator.

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