Chocolate Chip Popcorn Bars

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

• Ready In: 2 hrs 30 mins
• Yields: 36 bars

Ingredients

• Crust

• 1 (18 ounce)  roll  refrigerated chocolate chip cookie dough
• 4  Nature Valley Oats and Honey crunchy granola bars, crushed* (2 pouches from 8.9-oz. box)

• Topping

• 3 1⁄2 cups miniature marshmallows
• 2⁄3 cup light corn syrup
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1 (10 ounce) bag  peanut butter chips
• 1 (3 1/2ounce) bag  pop secret butter-flavor  microwave popcorn, popped
• 1  cup  semi-sweet chocolate chips

Directions

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