Decadent Dark Chocolate Swirled Caramel Corn

Preheat the oven to 250ºF. Remove any un-popped kernels from the popped corn and put the corn in a very large bowl. Set aside.

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, corn syrup and salt. Bring to a boil over high heat, stirring constantly, and then let it boil without stirring for 5 minutes.

Remove the pan from the heat and stir in the baking soda and vanilla. Gradually pour the hot caramel over the popcorn, stirring well until well-coated.

Spread the caramel corn onto 2 greased rimmed baking sheets and place them both in the oven. Bake for 15 minutes, take the pans out, stir the caramel corn and rotate the sheets (top to bottom) and bake for another 15 minutes.

Remove pans from the oven. Let the caramel corn cool just enough so you can handle it (still warm), break it up with a spoon or your hands and then stir in the chocolate chips until melted and roughly coating the caramel corn. Let cool completely and serve!

Note: This caramel corn freezes really well in a Tupperware container or in freezer bags. Perfect make-ahead holiday gifts!