Popcorn butterscotch squares

  • 30 mins cooking
  • Makes 24 Item
  • Print


Popcorn butterscotch squares
  • 250 gram butternut snap biscuits
  • 125 gram butter, melted
  • 395 gram canned sweetened condensed milk
  • 30 gram butter, extra
  • 4 cup (40g) air-popped salted popcorn
  • 1/2 cup (40g) toasted shredded coconut
  • 185 gram milk eating chocolate, melted


Popcorn butterscotch squares
  • 1
    Grease 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Process biscuits until fine. Add butter; process until combined. Press mixture firmly over base of pan. Refrigerate 30 minutes or until firm.
  • 3
    Meanwhile, combine condensed milk and extra butter in medium heavy-based saucepan; cook, stirring, over medium heat, about 10 minutes or until mixture is a caramel colour. Remove from heat; quickly stir in the popcorn and coconut.
  • 4
    Working quickly with wet hands, spread and firmly press popcorn mixture over base. Spread melted chocolate over slice. Refrigerate about 30 minutes or until set before cutting.