Popcorn Toffee Crunch Bars

chocolate graham cracker super bowl toffee

Dawn Perry

30 Servings

Source

Ingredients

Nonstick vegetable oil spray

15 graham crackers

4 cups popped popcorn (from ¼ cup kernels)

1 cup coarsely chopped salted, roasted peanuts

¾ cup puffed rice cereal

1½ cups (3 sticks) unsalted butter

¾ cup sugar

½ teaspoon Aleppo pepper (optional)

1 cup chopped semisweet chocolate or chocolate chips (about 6 oz.)

Flaky sea salt (for serving)

Method

Preheat oven to 350°. Line a large rimmed baking sheet with foil and lightly coat with nonstick spray. Arrange graham crackers in a single layer on baking sheet, breaking to fit as needed to cover entire surface. Top with popcorn, peanuts, and puffed rice.

Bring butter, sugar, and Aleppo pepper, if using, to a boil in a medium saucepan over medium-high. Once boiling, stir once, then reduce heat and simmer, swirling occasionally, until mixture is golden brown and syrupy, 8–10 minutes.

Pour toffee mixture evenly over graham crackers and popcorn mixture. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10–12 minutes. Remove from oven and evenly top with chocolate and sprinkle with salt. Let cool in baking sheet before breaking into pieces.

Do ahead: Bars can be made 3 days ahead. Store airtight at room temperature.