Chocolate Carmel Corn

3 quarts popped corn

2 cups marshmallows

1 cup packed brown sugar

1/2 cup butter

1/4 cup light corn syrup

1/2 tsp salt

1/2 tsp baking soda

craisins, coconut, nuts or mixture of each

Put popped corn and peanuts/craisins/coconut in large brown paper bag. Set aside. Mix brown sugar, butter, syrup, and salt in 2 qt glass bowl. Microwave for 3-4 minutes, stirring after each minute until mixture comes to a boil. Microwave 2 minutes more. Stir in baking soda and marshmallows. Pour syrup over popped corn in bag. Close bag and shake to coat. Microwave on high for 1 1/2 minutes. Shake well. Microwave 1 1/2 minutes more. Pour onto large pan or on waxed paper. Let cool and drizzle with melted chocolate. (I used 2 squares of vanilla bark and 1 cup semi sweet chocolate chips.)

I store in refrigerator so chocolate doesn't melt.