Popcorn Slice

This recipe doesn’t feature any usual ingredients (apart from baking with popcorn, which is a little off-center). However the texture of this slice is very interesting and we all know that you can’t go wrong with chocolate and caramel.

 

Ingredients:

• 250g butternut snap biscuits
• 175g butter
• 395 sweetened condensed milk
• 40g salted popcorn
• ½ cup desiccated coconut
• 185g milk chocolate

 

Method:

1. Line a 25cm square baking tin with baking paper.
2. Process the biscuits and 125g melted butter until combined. Press the mix into the cake tin and refrigerate for 30 minutes.
3. Combine the condensed milk and 30g butter in a pan on the stove stirring over a medium heat for 10 minutes until the mix turns to caramel.
4. Take off the heat and add in the popcorn and coconut stirring quickly.
5. Transfer the mix into the cake tin and press with wet hands to flatten.
6. Melt the chocolate with 20g butter until you have a smooth consistency then pour over the popcorn layer.
7. Place back in the fridge for 30 minutes, cut and serve.

 

Notes:

• For a more intense chocolate flavor you can use chocolate biscuits instead of butternut snap biscuits.
• This recipe does not involve an oven only a fridge to set.

 

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