Butter Crunch Toffee Bars

Butter Crunch Toffee Bars

10 cups pop Corn
1 cup salted peanuts
1 cup toasted coconut, if desired
1-1/2 cups sugar
1-1/2 cups butter
3 Tbsp. water
4-1/2 tsp. light corn syrup
1 cup chocolate chips
1 Tbsp. shortening

Butter a 15"x10" jelly roll pan or large cookie sheet. Combine popcorn, peanuts and coconut; place half of popcorn mixture in prepared pan, reserving remaining mixture. Place pan and bowl with reserved popcorn mixture in warm oven to keep warm.

Place sugar, butter, water and corn syrup in large, heavy saucepan. Heat over medium heat until butter is melted and mixture is boiling, stirring occasionally. Continue heating over medium heat until mixture reaches 280°F (soft-crack stage) on a candy thermometer, stirring occasionally. Remove from heat; immediately pour mixture over warm popcorn in jelly roll pan making certain all popcorn is covered. Quickly spread and press reserved popcorn mixture into hot toffee. Refrigerate until cool.

Melt chocolate chips with shortening. Drizzle over cooled popcorn toffee. Allow to cool. Break into small pieces.

YIELD: 24 Bars