salted caramel and chocolate popcorn bars

A work potluck today meant I of course signed up to bring dessert- my favorite to make, and also coincidentally, the easiest. Not having AC, the 85 degree weather, and the severe storm that came through forcing me to shut my windows meant that turning the oven on last night was out of the question. So I could not go with the usual, which meant I turned to my pinterest boards for inspiration. I ended up settling on a salted caramel popcorn bar, that I adapted slightly to what you see below.

Ingredients: 
-1 bag salted, unbuttered popcorn (roughly 6 cups)
-6 Tablespoons unsalted butter
-3/4 cup brown sugar
-1/4 cup granulated sugar
-1/8 cup water
-3 Tablespoons flour
-1 Tablespoon vanilla
-dark chocolate, for melting
-course sea salt, for sprinkling

Directions:
1: Pop the popcorn, remove unpopped kernels (no broken teeth please) and place in large mixing bowl
2. Line 8x8 dish with parchment paper- do not use a 13x9 pan, you will not have enough popcorn to pack in or you will have the world's thinnest bars.
3: Melt the butter, brown sugar, sugar, water, and flour in a saucepan. Bring to a boil, stirring continuously being careful not to allow the caramel to burn. Cook until sugar is completely melted and no longer grainy (or apparently 245* and you are fancy and have a candy thermometer). Remove the caramel sauce from heat and stir in vanilla.
4. Pour sauce over popcorn, stir until all kernels are coated.

5. Quickly, before popcorn begins to harden, pour popcorn into pan and press firmly spreading it evenly as you go. Do not be scared that you can press too hard- my first batch I did not press down hard enough and when I went to cut it, the popcorn crumbled. Do not make my mistake (although this allowed for a tasty baggy full of salted caramel and chocolate popcorn).
6. Allow popcorn to harden (in freezer if kitchen is quite warm).
7. Melt chocolate and drizzle over bars. Sprinkle sea salt over pan.
8. Allow chocolate to harden then slice and serve.