I made a variation as a birthday cake and it came out great. Mine was just the exploding crust, raspberry filling, and chocolate ganache on top. Techincally it was a truffle tart (someone suggested I call it a pop tart).
To keep the pop rocks from pre-exploding, I modified the recipe to use brown butter (cooks off the water, and tastes amazing). I dispensed with browning the shortbread cookies, because the ones I got were nicely browned already, and I'd be getting plenty of toasted flavor from the butter.
I also put a barrier layer of chocolate over the crust. This was dark chocolate, melted, and with a little butter swirled in for pliability.
The raspberries where cooked on low heat until soft. Then I strained out the juices, reduced them, and thickened with a bit of xanthan and arrowroot starch (pectin would probably work also, but I was on vacation and these were the thickeners I'd brought along).
The ganache on top was just 50/50 dark chocolate and cream. I considered putting the raspberries on top, but the chocolate top let me make a stencil and dust with cocoa powder.
Despite the thickening, some raspberry juice oozed out of the springform pan while setting up in the fridge. But it didn't soak the base. There was plenty of popping. Even two days later the last of the leftovers had some pop left.
In the future I might up the proportion of popping candy (I got the stuff from Molecular Recipes). This was more of a crackling cake than an exploding one.