The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.
Recipe information
Yield
30 Servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Line a large rimmed baking sheet with foil and lightly coat with nonstick spray. Arrange graham crackers in a single layer on baking sheet, breaking to fit as needed to cover entire surface. Top with popcorn, peanuts, and puffed rice.
Step 2
Bring butter, sugar, and Aleppo pepper, if using, to a boil in a medium saucepan over medium-high. Once boiling, stir once, then reduce heat and simmer, swirling occasionally, until mixture is golden brown and syrupy, 8–10 minutes.
Step 3
Pour toffee mixture evenly over graham crackers and popcorn mixture. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10–12 minutes. Remove from oven and evenly top with chocolate and sprinkle with salt. Let cool in baking sheet before breaking into pieces.
Step 4
Do ahead: Bars can be made 3 days ahead. Store airtight at room temperature.
