Pocket Money Popcorn and Peanut Butter Shortbread

This bake was inspired by Fatties Bakery's Salted Caramel Dreams. I loved the caramel glory and the sheer fun of their recipes. But here's the thing: I've never been a huge fan of classic millionaire's shortbread. To me, it's style over substance. I wanted something where every layer stands strong on its own but comes together in the perfect bite. I had a jar of peanut butter begging to be used, so I worked it into every layer. My peanut butter shortbread is the best you'll ever have (I’ve even written a standalone recipe for it). The salted caramel? Overdone in recent years, mostly because it's either too sweet or too salty. Get the balance right (like Salted Caramel Dreams does) and peanut butter is its perfect match. Texture was my other bugbear. Caramel sandwiched between set chocolate and hard shortbread needs some bite, but throwing in peanuts felt like overkill. Then it hit me over a lunchtime snack: sweet and salted popcorn. It's already seasoned, it hits every craving spot, and you just crush it straight into the caramel. Done. For the chocolate top, I wanted something eye-catching and fun. Instead of mixing in the peanut butter completely, I swirled it through, giving you a hint of what's underneath before you even bite in. Why the name change? I wanted it to pop, just like the corn inside. This is an indulgent treat, not something you'll eat by the slab, but something you savour. The kind of bake I'd have spent my childhood pocket money on without a second thought.

Makes 16-20

Hands-on Time 40 minutes (plus chilling)

Baking Time 30 minutes

Cooking Time 15 minutes

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Ingredients

  • 290g unsalted butter (plus extra for greasing, softened)

  • 250g smooth peanut butter

  • 1 1/2 tsp fine salt

  • 335g caster sugar

  • 300g plain flour

  • 30g sweet & salty popcorn

  • 200ml double cream

  • 200g dark chocolate (minimum 70% cocoa solids)

Equipment

  • Scissors

  • Baking parchment

  • 25cm x 20cm deep-sided tin (brownie tin)

  • Mixing bowl

  • Wooden spoon

  • Fork

  • Saucepan

  • Spatula

  • Small microwaveable bowl

  • Microwave

  • Microwaveable bowl

  • Teaspoon

  • Sharp knife

Method

1. Prepare the Shortbread Base

  • Line the tin with parchment, greasing the sides with butter.

  • In a mixing bowl, beat 90g peanut butter and 190g butter until light and smooth.

  • Add 1/4 tsp salt and 110g sugar, then beat again.

  • Fold in the flour until just combined. Press the dough evenly into the tin and chill for 30 minutes.

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Prick the dough with a fork and bake for 30 minutes until golden. Cool completely in the tin.

2. Make the Peanut Butter Caramel

  • Crush the popcorn into smaller pieces.

  • In a saucepan, heat 225g sugar over medium heat until melted and golden. Stir in double cream until smooth.

  • Add 75g butter, 110g peanut butter, and 1 1/4 tsp salt. Stir until smooth.

  • Mix in the crushed popcorn and spread over the cooled shortbread. Chill for 30 minutes.

3. Add the Chocolate Swirl

  • Microwave 50g peanut butter for 30 seconds until runny.

  • Melt the dark chocolate in a microwaveable bowl in 30-second bursts. Stir in 25g butter until smooth.

  • Spread the melted chocolate over the caramel layer. Dollop the peanut butter on top and swirl with a spoon handle.

  • Let set at room temperature, then chill until firm.

4. Serve

  • Lift the shortbread out of the tin using the parchment. Let sit at room temperature for 10 minutes before cutting into portions with a sharp knife.

Enjoy!

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