Best 6 Golden Popcorn Squares Recipes

GOLDEN POPCORN SQUARES

Steps:

• Heat oven to 350 degrees. Brush two 9-by-13-by-2-inch baking pans with oil, line with parchment, and oil parchment. Set aside.
• Heat oil in a large, heavy-bottomed stockpot over medium heat. When hot, add popping corn. Cover, and let cook until corn starts to pop. When the popping noises become infrequent, remove stockpot from heat.
• Transfer popped corn to a large mixing bowl. Using a microwave or double boiler, heat caramel until liquid. Add caramel and peanuts to popcorn; stir with a wooden spoon until all popcorn is coated. Transfer mixture to one of the prepared pans, and, using the back of the spoon, pack mixture as tightly as possible.
• Bake until caramel darkens, about 20 minutes. Transfer pan to a wire rack to cool for 5 minutes. Using hot pads, place other prepared pan on top, parchment side down. Invert popcorn into second pan, and transfer to a wire rack to cool. When completely cool and hard, cut into about 36 1 1/2-by-2-inch pieces.

CHEWY PEANUT BUTTER POPCORN BARS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

POPCORN BARS

Steps:

• In a Dutch oven, melt butter; add corn syrup and marshmallows. Cook and stir over low heat for 3-4 minutes or until smooth. Add popcorn; stir until coated. Stir in peanuts and M&M's until combined. Spread into a greased 13-in. x 9-in. pan. Cool to room temperature. Cut into bars.

GOLDEN SQUARES

Steps:

• Mix together graham cracker crumbs, chocolate chips and nuts.
• Blend in condensed milk.
• Pour into an 8x8x2" pan which has been greased and bottom lined with waxed paper and greased again.
• Bake in a preheated 350 degree oven for about 30 minutes or until the top is a golden brown.
• Remove from pan immediately to a wire rack, and remove the waxed paper.
• Cool.
• Cut into 2" squares - makes 16 squares.

CARAMEL PEANUT POPCORN SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
• Bake 14 to 16 minutes or until light golden brown. Sprinkle marshmallows over crust. Bake 3 minutes longer or until marshmallows are puffed but not browned.
• Meanwhile, in large bowl, mix popcorn and peanuts; set aside. In medium microwavable bowl, microwave peanut butter chips, corn syrup and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over popcorn mixture; stir to coat completely. Immediately press mixture over marshmallows in even layer using back of spoon.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Cool on cooling rack 1 hour. Refrigerate 30 minutes or until set. Cut into 6 rows by 4 rows.

POPCORN SQUARES

Steps:

• Combine corn syrup, sugar, brown sugar, and peanut butter in a large saucepan.
• Bring to a boil over low heat, stirring constantly; boil 2-3 minutes. Remove saucepan from heat.
• Combine popcorn and raisins in large bowl; pour hot mixture over popcorn and toss carefully with wooden spoons to mix until well-coated.
• Spray 9 x 13-inch baking dish with cooking spray; press popcorn mixture into pan and cool completely.
• Cut into squares and serve.