Dessert: Chocolate Chip-Popcorn Bars

These tempting bars are like a cookie bar and a popcorn ball all rolled into one.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Chocolate Chip-Popcorn Bars

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
4 Nature Valley™ oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed*

Instructions

Heat oven to 350 °F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13x9-inch pan to form crust.
Bake 10 to 15 minutes or until puffed and edges are golden brown. Sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows begin to puff.
Remove and discard unpopped kernels from popped popcorn. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows.

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