Coffee Maple Bacon Popcorn Treats (Breakfast Popcorn Treats)
This recipe, like the original Rice Krispie Treats recipe, is endlessly versatile. Modify it based on what you have on hand, although I must say this combination is pretty stellar!
If using homemade marshmallow, these treats will be a bit softer than if using store-bought. Make sure they are well set-up before eating or they might be a bit gooey.
1Tablespooninstant espresso(up to 2-3 Tablespoons if starting with plain marshmallows)
¼teaspoonkosher salt
1/4-1/2cupcrisp, crumbled bacon (depending on how bacony you like things. I used about 1/3 cup)
½cupunpopped popcorn kernels, popped your favorite way, picked through to remove unpopped kernels (I use coconut oil and fine sea salt and pop the corn on the stove)*
Instructions
Butter or spray a 9"x13" pan (I used an 11"x11" pan). Set aside.
In a large, heavy-bottomed sauce pan, melt the marshmallows and butter together with the maple syrup over low to medium-low heat. Do not let it boil.
Stir in the espresso powder and salt, then stir in the crisp bacon so it is evenly dispersed.
Fold in the popcorn, making sure to evenly coat all the corn.
Scrape the popcorn into the prepared pan and, using buttered hands or a piece of parchment paper, pack the corn evenly into the pan.
Cool and cut into squares with a serrated knife.
Enjoy the same day or store, tightly covered, in the fridge for up to 5 days.
Notes
*If you don't want to pop your own corn, substitute 10 cups lightly salted popcorn