Popcorn Cookie Bar Slice

This slice is gooey and delicious. It’s an experimental bake that I developed with a bunch of random leftovers/pantry items… and after listening to a few Christina Tosi podcasts.

Saturday the 25th of April marked my four year anniversary with my boyfriend. I developed a three course menu especially for our anniversary date night because we usually go out to a fancy restaurant, it’s been Stokehouse Q for three years in a row. I made all these separate elements for a special plated dessert; consisting of a caramelised white chocolate panna cotta, popcorn crumb, popcorn ice cream and salted caramel popcorn. This dessert is now known as “movie night” (because you know all desserts have to have a provocative name, thanks Reynold). Anyway, I had all these leftover bits and they’re all delicious (obviously), so I just jammed them all together into this creation. This creation which I now call “Cookie Bar Slice” is basically cookie dough baked as a slice, filled with Nutella and Biscoff and topped with caramel popcorn. I encourage you to change it up, bake and create new combinations (there are some suggestions/hints in my notes section).

Makes 12 squares (or more or less depending on how you slice it)

The Popcorn Crumb (adapted from All About Cake by Christina Tosi)

1/2 cup powdered milk
1/2 cup popcorn flour (popcorn powdered in a blender)*
2 tbs sugar
1 tbs cornflour
75 g melted butter
1/2 to 1 tsp salt

The Biscuit

227 g salted butter, melted
3/4 cup brown sugar
1/2 cup caster sugar
2 tsp vanilla bean paste
1 egg
1 3/4 cup flour
2 tbs milk powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
200 g caramelised white chocolate
1 cup popcorn crumb
1/4 cup Biscoff and 2 tbs Nutella for filling
salted caramel popcorn for topping*

To make the crumb

Preheat the oven to 120’C. Prepare a tray with baking paper/silicone mat.
Combine the dry ingredients in a bowl, then pour in the melted butter. Use your hands to mix.
Once the mixture forms little pebbles or crumbs, place onto the prepared tray (ensuring it is spread out in an even layer).
Bake the crumb for 20 minutes. Put aside to cool to room temperature.

To make the slice

Pre-heat your oven to 160’C.* Grease and line a square (20cm x 20cm) or rectangle pan with baking paper.*
Place butter and sugar into a bowl and mix until well combined.
In a mixing jug or small bowl, place the egg and vanilla and whisk until combined.
Add the egg mixture to the butter and sugar, stir well.
Place the flour, milk powder, baking powder, salt and soda into a bowl and whisk to combine.
Add the dry ingredients to the wet mixture and mix until homogeneous.
Add the chocolate and crumb to the dough and fold until distributed.
Place half the dough mixture into the prepared tin and flatten with a spatula or your hands. Then using the Biscoff dollop and spread over the flattened dough. Then follow with the Nutella.
Add the remaining dough in an even layer to cover the Nutella and Biscoff coated dough.
Scatter salted caramel popcorn and popcorn crumb over the slice.
Bake for 25- 30 minutes until golden and firm around the edges. The slice may still be jiggly in the centre. It will set while cooling.
Cool and then slice as desired, or get a spoon and scoop out the middle piece - immediately.

Notes:

*You can use pretzels or oats or flour instead of popcorn.

*I used a square pan 20 x 20 cm, baking time will vary if larger surface area (less time is required so look for the golden edges)

*I use a fan forced oven, if you have a conventional oven pre-heat to 180’C

* You could use any chocolate / sprinkles / nuts in the dough, maybe even a combination.

* For the filling you may use anything like fluff, peanut butter, salted caramel sauce or a combination

* For the topping you could use pretzels, choc chips, cornflakes - anything you have which can give you that salty- sweet works best.

* Honestly, you could make these into cookies instead of a slice (adjust baking time to 12-17 minutes). You do you! Work that up-do, girl.

final thoughts…

I love this slice. I like cutting a piece off while it’s still warm and doughy. I love cookie dough, if you hadn’t already worked that out.

I run a lot. Recently, I have taken to listening to podcasts on my long runs. My favourite at the moment is “A Plate to Call Home”. I have recently finished all of “A Plate to Call Home” and all Christina Tosi podcasts. Do you listen to music or podcasts while running/exercising/walking the dog? Have you got any food or cooking related podcasts to recommend me?

Today I learnt that Christina and I share the following in common: