Australian popcorn slice uses actual popped corn mixed into chocolate slice base—1970s Brisbane invention that confused American tourists.
Popcorn Slice
Indulge in a crunchy, sweet delight with our Popcorn Slice, where fluffy popcorn meets creamy peanut butter and a drizzle of rich dark chocolate. This easy-to-make snack is not only a tasty treat but also packs a protein punch, thanks to the addition of whey protein. Perfect for a quick energy boost or a guilt-free dessert, you won't be able to resist these irresistible bites!
Prep
15
min
Cook
30
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🫙Pantry Staples(1)
- 70% dark chocolate, 90g (3.2oz) (3.18 oz)
🧂Spices & Seasonings(1)
- Maldon Saltoptional
📦Other(3)
- PB2 original, 20g (0.7oz) (0.71 oz)
- Lightly salted and slightly sweet popcorn, 100g (3.5oz) (3.53 oz)
- Salted caramel whey protein, 35g (1.2oz) (1.24 oz)
👨🍳 Instructions
- 1
Blend popcorn in a food processor to break down and pour into a bowl (if you don’t have a food processor, just smash with a rolling pin in a zip bag).
- 2
Mix PB2 and whey together, add a small splash of water and stir into a thick paste.
- 3
Fold through the popcorn until evenly coated.
- 4
Press firmly into a lined container.
- 5
Melt the dark chocolate in 20 to 30 second bursts until smooth.
- 6
Pour over the melted chocolate and finish with some Maldon sea salt if you please.
- 7
Refrigerate for 1-2 hours until set.
- 8
Slice into 12 pieces.
💡 Pro Tips
- ✓Pulse popcorn in 3-4 second bursts rather than continuous blending to achieve 60-70% fine crumbs with 30-40% larger pieces for optimal texture contrast.technique3-4 second pulses
- ✓Add water to PB2 gradually at 1:4 ratio (water:powder) to prevent lumps and achieve smooth paste consistency that coats evenly without being too wet.ingredient1:4 ratio
- ✓Temper chocolate by heating to 115°F, cooling to 84°F, then reheating to 88-90°F to prevent bloom and ensure glossy finish that won't crack when sliced.technique88-90°F final temp
- ✓Line container with parchment overhang and press mixture with flat-bottomed measuring cup to compress evenly and prevent crumbling when sliced.equipment
- ✓Chill for exactly 90 minutes - shorter time leaves soft center, longer makes chocolate too brittle and prone to shattering during cutting.timing90 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
beginner
Share this recipe
Australian popcorn slice uses actual popped corn mixed into chocolate slice base—1970s Brisbane invention that confused American tourists.
Popcorn Slice
Indulge in a crunchy, sweet delight with our Popcorn Slice, where fluffy popcorn meets creamy peanut butter and a drizzle of rich dark chocolate. This easy-to-make snack is not only a tasty treat but also packs a protein punch, thanks to the addition of whey protein. Perfect for a quick energy boost or a guilt-free dessert, you won't be able to resist these irresistible bites!
📝 Ingredients
Serves 12🫙Pantry Staples(1)
- 70% dark chocolate, 90g (3.2oz) (3.18 oz)
🧂Spices & Seasonings(1)
- Maldon Saltoptional
📦Other(3)
- PB2 original, 20g (0.7oz) (0.71 oz)
- Lightly salted and slightly sweet popcorn, 100g (3.5oz) (3.53 oz)
- Salted caramel whey protein, 35g (1.2oz) (1.24 oz)
👨🍳 Instructions
- 1
Blend popcorn in a food processor to break down and pour into a bowl (if you don’t have a food processor, just smash with a rolling pin in a zip bag).
- 2
Mix PB2 and whey together, add a small splash of water and stir into a thick paste.
- 3
Fold through the popcorn until evenly coated.
- 4
Press firmly into a lined container.
- 5
Melt the dark chocolate in 20 to 30 second bursts until smooth.
- 6
Pour over the melted chocolate and finish with some Maldon sea salt if you please.
- 7
Refrigerate for 1-2 hours until set.
- 8
Slice into 12 pieces.
💡 Pro Tips
- ✓Pulse popcorn in 3-4 second bursts rather than continuous blending to achieve 60-70% fine crumbs with 30-40% larger pieces for optimal texture contrast.technique3-4 second pulses
- ✓Add water to PB2 gradually at 1:4 ratio (water:powder) to prevent lumps and achieve smooth paste consistency that coats evenly without being too wet.ingredient1:4 ratio
- ✓Temper chocolate by heating to 115°F, cooling to 84°F, then reheating to 88-90°F to prevent bloom and ensure glossy finish that won't crack when sliced.technique88-90°F final temp
- ✓Line container with parchment overhang and press mixture with flat-bottomed measuring cup to compress evenly and prevent crumbling when sliced.equipment
- ✓Chill for exactly 90 minutes - shorter time leaves soft center, longer makes chocolate too brittle and prone to shattering during cutting.timing90 minutes