Chocolate-Covered Caramel Corn Recipe

Place 1 bag popcorn in the microwave; cook on high until popping begins to slow down about 2 1/2 minutes. Repeat with remaining bags. Open bags carefully; divide popcorn between 2 shallow baking dishes. Mix in peanuts.

Preheat oven to 250 degrees F (120 degrees C).

Combine brown sugar margarine corn syrup and salt in a saucepan over medium heat. Bring to a boil stirring enough to blend. Simmer stirring constantly for 5 minutes. Remove from heat; mix in vanilla extract and baking soda until mixture is light and foamy.

Pour brown sugar mixture over the popcorn-peanut mixture; stir to coat.

Bake in the preheated oven stirring every 25 minutes until a cooled piece of popcorn is crunchy about 1 hour.

Line a flat work surface with waxed paper. Pour popcorn onto the waxed paper. Break up any large clusters.

Melt chocolate almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals stirring after each melting 1 to 3 minutes. Pour into a resealable plastic bag; snip off 1 corner. Drizzle melted chocolate over popcorn. Let popcorn cool completely.