Dark chocolate caramel and popcorn biscuit

plateThe title of this post looks like two unrelated things, right? “Oh,” you though, “Gab has made some dark chocolate caramel and she has also made some popcorn biscuits, whatever they are.”

“It’s such a smoosh of words that they couldn’t all possibly be referring to one baked product,” I hear you thinking.

Well, your internal monologue is wrong. I made biscuits with dark chocolate caramel popcorn in them.

It’s like a zillion delicious things jam packed into one gloriously ugly little package.

popcornAnd the resulting biscuit is scrumptious. Just delightful.

To be fair, the dark chocolate caramel popcorn was delicious enough on its own, but Cobs Popcorn sent me some samples to bake with, so I did!

You’re not going to be convinced that popcorn suits being in a biscuit until you’ve baked these babies – so you should probably start baking them now.

The beauty of these little biccies is that there are actually only 7 ingredients, Cobs has done most of the work for you! All you do is whip together a basic biscuit mixture, then throw the popcorn in.

Dark chocolate caramel popcorn biscuits

Makes 20

  •          80g butterbite
  •          ½ cup brown sugar
  •          1 egg
  •          1 tsp vanilla
  •          1 ¼ cups plain flour
  •          1 tsp bicarb
  •          1 cup cobbs dark chocolate and caramel popcorn

Preheat your oven to 180°C and line two baking trays. I was loaned a silicon baking mat by my friends at House and I am officially a convert, it’s so easy to use and clean…I’m going to be using significantly less baking paper now!

sugarCream together your butter and brown sugar. I used light brown muscovado sugar which I received in a goody bag at the Cake Bake and Sweets Show, but regular brown sugar will work just as well.

Add in your egg and vanilla and mix thoroughly. Mix the plain flour and bicarb until the mixture is cohesive and rolls easily. Fold your popcorn into the mixture.

mixtureScoop out one tablespoon of mixture and roll it into a ball. Place it on your baking tray and repeat until you’ve used up all of your mixture.

doughPop in the oven for 10-12 minutes. Remove from the oven and allow the warm biscuits to rest for a minute or two before transferring them to cooling racks.





These biscuits are perfect comfort food for rainy weather like Sydney is experiencing at the moment. Norman banishes the rain by staying in bed all day, but that’s not necessarily an option for humans; to alleviate rainy weather gloom, serve with a milky cup of tea. sneak

5 thoughts on “Dark chocolate caramel and popcorn biscuit”

  1. Pingback: Baking With Gab

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