Chocolate Covered Caramel Corn

READY IN: 1hr 10mins
Recipe by andypandy

why stop with just crunchy munchy sticky caramely corn when you can have chocolate too..

Top Review by pnmslocum

I love this recipe. I think if you like completely covered caramel corn, I would 1/2 the popped corn or double the caramel recipe part. I used 7 bags of microwave popcorn and doubled the caramel and chocolate parts of the recipe. The chocolate part was done in a double boiler and worked perfect- the marshmallow must suspend the chocolate because it didn't seize like chocolate would if you add water (gloppy blobs of chocolate). Love this recipe!!

Ingredients Nutrition


  1. Prepare Caramel Corn:.
  2. Combine brown sugar, butter, syrup and salt in a saucepan.
  3. Boil 5 minutes.
  4. Remove from heat and add the baking soda and vanilla.
  5. Stir well and then pour over popped corn in a large roaster.
  6. If you have to put into two large tinfoil buttered roasters, it will be easier to stir in two pans.
  7. Bake in oven at 250 degrees for one hour, stirring every 15 minutes.
  8. Pour onto waxed paper and cool.
  9. Break up into pieces.
  10. Chocolate Coating:.
  11. Melt chips, marshmallows, butter and water for about four minutes in the microwave, stirring until smooth.
  12. You can do this on the stove top too, just melt until very smooth.
  13. Place the cooled caramel corn and peanuts, if using, in a large roasting pan or on a large cookie sheet, single layer, and drizzle chocolate over lightly. Using a baggy with the corner snipped off, will help drizzling the coating over top.

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