Lightly butter a 9x13-inch baking pan. For thinner bars, use an 11x15-inch jelly roll pan. Measure and mix marshmallows, Crème de Menthe, peppermint oil, and salt in a small bowl. Have this mixture ready, next to the popper. Have a large bowl ready to put popped corn in.
Put oil, popping corn, and sugar into the popper. Fasten the lid securely. Hold hot pad with left hand over steam vent while stirring with the right hand. Use medium-high heat. Popping should start in about 2-3 minutes. Remove from heat when popping almost stops.
Quickly open lid and pour mixture over hot popcorn. Then, close lid and continue stirring with no heat until throughly mixed. Pour into large bowl. Continue stirring with a large spoon. Press mixture into bottom of pan with lightly buttered fingers.
Make top part. Measure and mix marshmallows, finely chopped dark chocolate, cocoa, and salt in a bowl. Have this mixture ready next to popper. Repeat directions above in preparing popcorn and mixture. Pat this mixture on top of the mint layer. Cool and cut into bars. Store in an airtight container. Serves 12.
Contributor: Wabash Valley Farms