Gooey Caramel Popcorn Bars

This recipe is  based on the Rice Krispies Treat method, so it's extremely easy and quick. It's great if you're going to a Halloween party, or you want to get in the kitchen with kids...or if you want a sweet, but it seems like to much to actually bake something. Since this was my first time making these I didn't put any extras in there, but after tasting them, I think these would do well with dried cranberries, chopped nuts, M&Ms, Reese's Pieces, pretzels, or if you want to get all gourmet, vanilla beans, cracked espresso beans, or bacon bits  to balance out the sweetness...the possibilities are endless.

Caramel Popcorn Bars

2 tbsp oil

1/2 cup popcorn kernels

1/2 cup unsalted butter

1 tsp salt

1/2 cup brown sugar

1- 10 oz package of marshmallows (the big ones)

**This is a two person job, so recruit a friend!

Heat the oil in a medium pot over medium heat.Place 3 kernels in the oil. When one of them pops you'll know the oil is hot enough to add the rest of the kernels. Shake the pot frequently to help distribute the heat, prevent burning, and once the corn starts popping, to get the un-popped kernels to the bottom of the pot. You'll know it's done when the popping slows down and the pot looks nearly full. Be careful not to burn it! When your popcorn is done dump the pot out into a large bowl and set it aside. 

Now would be a good time to line a shallow, small-ish baking pan (like a  9-inch cake pan) with aluminum foil. Grease VERY WELL with butter and set it aside. 

I just used a wadded up paper towel to get the kernel shells and popcorn bits out before creating my goo in the same pot -which was oiled from the popcorn and also is NON-STICK! 

I turned the heat to medium low and melted my butter and brown sugar, stirring constantly. Do this until the mixture bubbles and no longer looks separated. (By separated I mean, the sugar settles to look like sand in a pool of "butter water" if you stop stirring.) This should happen fairly quickly (in a minute or two). Then turn the heat to low and add your marshmallows, stirring constantly until it's mostly smooth. (A few marshmallow lumps never killed anyone...in fact they might enhance the dish!) 

Turn off the heat and have an assistant carefully scoop the popcorn out of the bowl and into the pot of goo. Try to shake out any un-popped kernels so nobody breaks a tooth!Carefully fold the popcorn into the goo as they scoop it in, so that the popcorn is coated but is not crushed and mashed. If you want to add extras, now is the time to do it. Once it's all incorporated dump the mass into your greased pan, and do your best to pack it down, but not crush it. I used another piece of greased foil to smash it down with my palms.

 Let it cool for about an hour before removing the foil lining from the pan. Set your brick of popcorn on a cutting board and carefully peel the foil away from the sides of the popcorn. Even if some of it sticks,it's okay. Just be patient and gently work the foil away. Use a greased knife or pizza cutter to cut into bars. They're pretty sweet, so I would say smaller is better. (Let's be honest, that's A LOT of sugar.) 

They keep for about two days, in an airtight container, with layers of greased foil between stacks of bars,  before the popcorn gets unbearably stale.

TIP: clean your dishes right away, with hot water. The hot water helps the goo melt and makes it easier to clean up.