Molasses (the stuff used in gingerbread cookies) makes these popcorn bars a chewy, sweet and filling treat.
Place popcorn in large bowl. Mix remaining ingredients in medium saucepan. Bring to a boil; cook and stir about 8 minutes. Pour hot molasses mixture over popcorn; toss quickly, until popcorn is well coated. Using wet or buttered hands, press coated popcorn into a ½-cup measuring cup, creating crisp cakes. Unmold onto wax paper-lined baking sheets; cool completely.