Popcorn Toffee Crack Bars

• vegetable oil spray Nonstick
• 15 graham crackers
• 4 cups popped popcorn from 1/4 cup kernels
• 1 cup salted roasted peanuts coarsely chopped
• 1 1/2 cups Puffed Rice Cereal
• 1 1/2 cups unsalted butter
• 3/4 cup sugar
• 1/2 teaspoon cayenne pepper optional
• 1 cup semisweet chocolate chips chopped, about 6 oz.
• flaky sea salt for serving

1. Preheat oven to 350u0b0. 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 evenly with popcorn, peanuts, and the puffed rice cereal.
2. Bring butter, sugar, and cayenne pepper (if using) to a boil in a medium saucepan over medium-high heat. Once boiling, stir once, then reduce heat and simmer, swirling occasionally (try not to stir), until mixture is golden brown and syrupy, 8-10 minutes. This process took me 10 minutes.
3. Pour the golden brown, syrupy 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. This took me 12 minutes, and I didn't see much bubbling going on, so don't worry if you see it cook to the brown-paper-bag-shade without a lot of bubbling. Remove the pan from oven, top evenly with the chocolate and sprinkle with a big pinch of sea salt. Let cool in baking sheet before breaking into pieces.
4. Do Ahead: Bars can be made 3 days ahead. Store airtight at room temperature.

vegetable oil spray, crackers, kernels, peanuts, cereal, unsalted butter, sugar, cayenne pepper, chocolate chips, salt

Taken from www.yummly.com/recipe/Popcorn-Toffee-Crack-Bars-1303805 (may not work)