Directions

• 1. Heat oven to 275° F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn in prepared pans.
• 2. Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated.
• 3. Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely.
• 4. Spread popcorn on wax paper lined cookie sheet or pan. Place milk chocolate chips and shortening in small microwave-safe container. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle melted chocolate over popcorn. Allow drizzle to set up; break into pieces. Store in tightly covered container in cool, dry place. About 8 cups popcorn.