This spooky sweet recipe from Nick Evans of Macheesmo makes the best Halloween snack! Crunchy Moose Munch Premium Popcorn meets even more creamy caramel for a treat that’s hauntingly delicious.
This bark takes the caramel corn and chocolate to another level by drizzling a homemade caramel candy over the popcorn and making tiny clusters. Add peanuts or a drizzle of extra chocolate to take this Halloween snack to the next level. Or, pair it with a Witch’s Brew Coffee Cocktail for a spooky party spread.
The finished bark is crunchy in parts, chewy in parts, chocolatey in parts, and a no-brainer addition to any fall party. Set it out for a game day celebration or a Halloween party. I like to add a few pieces to a decorative goodie bag as Halloween treats. You’ll definitely score bonus points with all the kiddos! Folks of all ages will love this fun twist on their favorite caramel popcorn.
Moose Munch Crunch Bark Recipe
- 2, 10 oz bags of Moose Munch
- 8 oz salted butter (room temperature)
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup roasted peanuts (optional)
- Spread out Moose Munch on a baking sheet that has been lined with foil and sprayed lightly with non-stick spray. Add peanuts if you are using them.
- In a medium pot over medium-low heat, add butter and brown sugar. Stir until butter is melted and brown sugar is dissolved.
- Let the sugar mixture simmer for 6-8 minutes over LOW heat. If the mixture heats too quickly it will break or burn. Do not stir it during this phase or it will break as well.
- Use a candy thermometer or instant read thermometer to test the doneness of the caramel. It is done when it registers somewhere between 290? and 300? F.
- When caramel reaches the right temperature, remove it from the heat. Stir in vanilla and drizzle caramel over Moose Munch. Be careful. It’s very hot! Quickly stir the caramel and Moose Munch together with a rubber spatula to coat and form clusters.
- Transfer baking sheet to freezer to chill and harden. After 30 minutes the caramel will be hardened. Break the bark into pieces before serving.