Chocolate Drizzle Caramel Corn

Recipe from Ambition's Kitchen (via the late Emily Barrus)

1/2 C. butter, melted (no substitutes)

1/2 C. brown sugar

1/2 C. white corn syrup

1/2 C. sweet and condensed milk

Mix together in large microwave safe bowl. Microwave on high for 3-5 minutes, check after 3 minutes to be sure it doesn't scorch.

Pour over 2 packages of microwave popcorn that have been dumped into a very large bowl, with unpopped kernels removed.

Enjoy as is for a gooey, sticky, messy treat, or spread slightly cooled caramel corn onto two rimmed sheet pans that have been sprayed with nonstick spray and bake at 250 degrees for about 45-60 minutes, stirring ocassionally.

Cool slightly and drizzle with melted chocolate, if desired. I used chocolate almond bark that I melted in microwave at 30 second intervals, stirring after each until just melted.

You can also add nuts, candies, etc. to this for a customized treat.