The Windy City is famous for many things—hot dogs “dragged through the garden,” Portillo’s iconic chocolate cake, pizza as deep as lasagna—but perhaps my favorite of the bunch is Chicago-style popcorn. The kooky blend of cheddar and caramel corn is a Midwest staple, popularized by Garrett Popcorn and embraced for its perfect balance of sweet and savory flavors. Growing up in the Chicagoland area, I looked forward to the annual tin, unhinging my jaw as wide as possible while scarfing it down by the fistful. These bars borrow that same winning combination, reimagined into a cookie fit for the holidays. Savory cheddar shortbread does double duty, acting as a crisp base while also getting crumbled into a rubble-like topping alongside puffed caramel corn. A thick layer of chewy caramel holds everything together. It’s an unexpected treat that’s sure to steal the show.
A true Chicago-mix popcorn is as much about color as it is flavor, so make sure to pick up the most orangey block of cheddar you can find. The deep color of the resulting shortbread will scream cheese even before you take a bite. I like to use an extra-sharp aged cheddar, which strikes the right balance between color and flavor, but any bright orange brick will do.
BAKER’S NOTE: Bake your streusel and shortbread base past the point of the usual golden brown. They should be deep in color, almost burnt orange. The long baking time intensifies the cheese flavor, giving the streusel and shortbread a frico-like flavor reminiscent of a Cheez-It Extra Toasty cracker or the crispy skirt that forms on a grilled cheese.
