Line an 8 inch/20cm square loose
bottom tin with greaseproof baking paper.
Mix together the popcorn and Rice
Krispies in a large bowl and set aside.
Add the sugars and water to a
saucepan and gradually heat on the hob until the sugar has dissolved. Stir very
occasionally using a wooden spoon/silicone spatula.
Once the sugar has dissolved, add
the butter and cream, stirring slowly until combined.
Heat the caramel until boiling
and leave to boil for 5 minutes, avoiding stirring the caramel.
Remove from the heat and stir in
the marshmallows until you have a smooth consistency.
Pour this over the popcorn and
Rice Krispies and stir until everything is evenly coated.
Add the mixture to your prepared
tin and press it down using the back of a large spoon or a spatula.
Pop the tin in the fridge for at
least 1 hour for the popcorn bars to set.
Once set, remove the popcorn bars
from the tin and cut up into 12.
Break up the chocolate into a
microwaveable bowl. Heat the chocolate on high for 1 minute, remove and stir.
Heat again for 20 seconds and stir, repeating this until the chocolate has
fully melted.
Drizzle the chocolate over the
popcorn bars and allow to set before serving.
Tips
Stir the caramel with a wooden spoon or silicone spatula. Using a metal spoon can cause the caramel to crystallise.
The less you stir during the process of making the caramel the better as the sauce is less likely to crystallise.
