Sticky peanut popcorn blondies

You've never seen blondies like this before. Salty popcorn, sweet white chocolate, nutty peanut butter and sticky caramel are all baked into an indulgent bar in this decadent recipe. Photography by: Jani Shepherd/Gatherum Collectif

By Fiona Hugues
  • 20 mins preparation
  • 20 mins cooking
  • Makes 40
  • Print
This recipe was first published in Taste magazine.
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  • 3/4 cup peanut butter
  • 2 1/2 cup soft brown sugar
  • 180 gram butter, melted
  • 3 free-range eggs
  • 3 cup flour
  • 1 heaped tsp baking powder
  • 400 gram white chocolate buttons
  • 3 cup popped corn, plus extra for topping (I used Kettle Korn in support of Eat My Lunch)
  • 1 cup salted roasted peanuts
  • good-quality caramel sauce, to serve


  • 1
    Preheat oven to 180°C fanbake. Grease and line a 30cm x 40cm slice tray with baking paper.
  • 2
    In a large bowl, mix together the peanut butter, brown sugar and melted butter with a wooden spoon.
  • 3
    Add the eggs one at a time, mixing well after each addition. Stir in the flour and baking powder until just incorporated. Add the white chocolate buttons, popcorn and peanuts, stirring to combine evenly.
  • 4
    Spread mixture into the lined tray, smoothing the top with the back of a spoon. Press extra popcorn into the surface if desired. Bake in the oven for 20 minutes or until lightly golden.
  • 5
    Drizzle caramel sauce in a zig-zag pattern over the top then leave in the tin to cool completely before cutting into small squares.

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