Hello EMM fans I am Bekki Wilson-Smith. I want to thank Ms. Krista for
the opportunity to spend some time with all of you and share a yummy recipe I
love.
I am married to my wonderful husband Josh, have a
beautiful 12 year old step daughter Amy and 2 furbaby sweethearts Minnie and
Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a
while, worked in a grocery store bakery and have even spent time baking
wedding/birthday cakes as a hobby on the side. My love for cooking has been
since childhood. Spending time with my mother, aunts, and grandmothers. Aiding
in their recipes or just being there for the conversation. Its always been a source
of calm, peace, and ultimate fulfillment. The idea that you add your love to
each recipe and share it with the people you care about is such an amazing
blessing to me in more ways then I can ever put on paper. I have decided
writing a cookbook was something I could do to share my love of food with
family, friends, and whomever else comes my way. I hope your day is blessed
with all your favorite things
This recipe evolved from a
demo I saw Katie Brown do on her show Katie Brown’s workshop. I absolutely love
caramel popcorn and rice crispy treats. This recipe is a happy marriage of the
two of them. How could that be bad right?!? The measurements came after making
the recipe by eyeball measuring. Which I’m certain I am not the only one having
to stop and actually grab measuring spoons when making a recipe in order to
have “actual” measurements. I took the first batch to a church function and got
raved reviews. So again for Easter morning breakfast I had to add this recipe
to the table once again. With a huge applause. So here it is… In all its glory!
Enjoy!
Caramel Popcorn Treats
3 tbs. butter or margarine
1 10oz. Package marshmallows
3 packages butter lovers’
microwave popcorn
½ c. mini chocolate chips
¼ c butterscotch chips
Caramel sauce for drizzling
Cooking spray for lining pan
1. Follow package directions
to pop microwave popcorn.
*Note*: To ensure you get no
unpopped kernels in your dish; Allow popcorn to cool slightly. Before opening
shake bag to allow kernels to fall to the bottom of bag. Tilt bag to the side
and slowly drop kernels into another bowl.
2. In a large saucepan or
medium stockpot melt butter over medium heat. Add marshmallows and stir until
completely melted. Remove from heat.
3. Add popcorn and stir until
well coated.
4. With a buttered spatula
evenly press mixture into a 9x13x2 pan lined with foil and coated with cooking
spray.
5. Sprinkle chocolate and
butterscotch chips over the top.
6. Drizzle caramel sauce over
the top as desired. *a little extra is always great
*Note* : I used the one made
for caramel milk, because of the ease of the squeeze bottle.
Cool completely and cut in
desired size squares
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