Peanutty Chocolate Caramel Popcorn Bars

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Peanutty Chocolate Caramel Popcorn Bars

These bars, originally titled “Chocolate-Kist Peanut Caramel Bars” won $10,000 in the 1997 Newman’s Own/Good Housekeeping Recipe Contest. The recipe was created by Elsie Wigdahl of Ruthven, IA.


  • Bars
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1/3 cup chunky peanut butter
  • 1 teaspoon water
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut
  • 7 cups Newman's Own popped popcorn
  • Topping
  • 4 squares semi-sweet chocolate, chopped
  • 1/2 cup chopped peanuts


  1. Grease a 9 x 13 inch pan.
  2. Combine sugars, syrup, peanut butter, water and vanilla in a heavy 4-quart saucepan. Mix well, bring to a boil and cook for 1 minute. Add coconut and then popcorn. Stir until well coated. Press into pan (use spatula or finger tips to smooth top).
  3. Melt chocolate in microwave for 1 minute. Drizzle over popcorn mixture and sprinkle peanuts on top. Cool. Cut into 24 bars. Store bars in a tightly-lidded container with wax paper between layers.
Yield: 24 bars
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