This recipe was first published in Taste magazine.
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Ingredients
Method
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.
