A Chicago classic in cookie form. 🍿 # 428: Cheddar Caramel Popcorn Bars

You know those bouquets of fancy popcorn every corporate office seems to get around the holidays? Snuggled between the kettlecorn and chocolate drizzle, there’s always a bag just labeled “Chicago.” I definitely thought it was hotdog or deep dish inspired but it’s even weirder and more wonderful: cheddar and caramel combined!

Bon Appetit’s shortbread version puts the cheese in the cookie base and crumble topping, giving it a cheez-it flavor. Both salty and sweet with crunch from the popcorn, its snack game is off the charts.

I may have eaten a third of the pan while doing the photos. Shortbread for dinner anyone?

Also possibly one of the rare desserts that probably wouldn’t be improved by adding chocolate! Never know til you try though. *reaches for the chocolate chips*

What did the caramel say to the cheddar?

Lookin’ sharp!

The cheddar adds extra moisture that helps bring the crumbly dough together.

Crumble and base, reporting for duty.

Getting the pre-caramel nerves. Will it crystallize if I stare too hard at it? Separate as soon as I mix in the butter and never emulsify? This one adds in sweetened condensed milk at the end to help maintain a smooth texture.

Part one: don’t stir it don’t stir it don’t stir it.

Part 2: please don’t defy science and burn on the bottom of the pan instead of dissolving into the water.

Part 3: don’t blink or it’ll overcook.

Part 4: it’s go time!!

I still managed to move too slowly and it solidified just a tad too much to mix in the sweetened condensed milk. Shouts to the microwave for turning back time! A little heat and a lot of stirring and we were back in the game.

After years of slightly burnt popcorn and assuming I’d just “get it right next time”, I finally caved and looked up instructions. Key to success: heating the oil with a two or three kernels first, waiting til they pop and then adding the rest! That way the kernels don’t have time to toast (burn) before getting hot enough to pop.

Tell me why there’s always that last kernel that waits to pop dramatically in your face when you think the coast is clear and take the lid off. What a diva.

Squishing the goodies into the caramel so they don’t fall off when cut into bars.

The recipe called for caramel corn but that felt like gilding the lily?

The bottom got a little extra golden but I’m here for the toasty cheese flavor.

Happy munching!

Recipe from: Bon Appetit magazine