Magic Cookie Bars

I N G R E D I E N T S

1/2 cup butter, melted
1 sleeve of graham cracker finely crumbled (we used the food processor)
1 (14 oz) can Sweetened Condensed Milk
2 cups semisweet chocolate chips
1 1/3 cup flaked coconut

I N S T R U C T I O N S

Heat oven to 350 (325 for a glass dish).  Coat 13x9 pan with non stick spray.

Combine graham cracker crumbs and butter in a medium bowl.  Press graham cracker crumb mixture into the bottom of the greased 13x9 pan.  Pour 1/2 to all of the Sweetened Condenses Milk evenly over crumb mixture.  Layer evenly with chocolate chips and coconut.

Bake for 25 minutes or until lightly browned.  Cool.  Cut into bars or diamonds.  Store covered at room temperature.

Salted Caramel Popcorn

With Halloween around the corner, this is a perfect treat!  Throw some candy corn in and voila!

I N G R E D I E N T S

1/2 cup popcorn kernels (16 cups popped)
2 cups butter
1 cup brown sugar
1/3 cup corn syrup
1-2 tsp kosher salt

I N S T R U C T I O N S

Preheat oven to 300 degrees. Spray a large cookie sheet with non-stick cooking spray, set aside.

Pop the kernels in an air-popper using a large bowl to catch the popcorn.  Set popcorn aside.

In a medium saucepan, over medium-high heat, melt the butter (be careful not to burn).  Add brown sugar, syrup, and 1 tsp salt.  Stir.  Bring to a gentle boil.  Allow it to boil for 4 minutes without stirring.

Pour caramel sauce over the popcorn.  Mix with a large spoon, then transfer the caramel popcorn to the greased cookie sheet.  Sprinkle remaining 1/2 to 1 teaspoon of kosher salt over the top.

Bake for 30 mins @ 300.  Taking it out to stir every 10 minuets (2xs).