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Peanut Butter Cup Popcorn Balls

Peanut Butter Cup Popcorn Balls


  • 12 popcorn balls

Looking for a quick and easy dessert the whole family will love? These chewy Peanut Butter Cup Popcorn Balls are fast, easy, and packed with peanut and chocolate flavor!


Amount Ingredient
16 cups, popped JOLLY TIME KettleMania Microwave Pop Corn
1/2 cup salted peanuts
4 tbsp unsalted butter
4 cups miniature marshmallows
1/2 cup peanut butter
1 tsp vanilla extract
1/8 tsp salt
1 cup Mini peanut butter cups, chilled
1/2 cup chocolate chips


  1. Pour the popped popcorn and the salted peanuts into a very large bowl (remove any unpopped kernels) and toss them together with your hands.
  2. In a large microwave-safe bowl, combine the butter and miniature marshmallows. Microwave for 90 seconds, then stir with a spatula until the marshmallows are melted and mixed into the butter. Add the peanut butter, vanilla, and salt, and stir well.
  3. Pour the peanut butter-marshmallow mixture over the popcorn, and stir until the popcorn is evenly coated. If the popcorn still seems very warm, let it sit for a few minutes until it’s around room temperature before adding the miniature peanut butter cups. When it feels temperate, add the chilled peanut butter cups and mix them in. (Chilling them helps prevent them from melting and getting messy.)
  4. Form the popcorn into balls, pressing them firmly between your hands. You should get about 12 3-inch balls from this recipe. Set the finished popcorn balls on a baking sheet lined with parchment or waxed paper.
  5. Melt the chocolate chips in the microwave and stir until smooth. Pour the melted chocolate into a plastic bag and snip a small hole in the corner. Drizzle the melted chocolate over the popcorn balls. Refrigerate the tray for 15 minutes, to set the chocolate, before serving. For the best taste and texture, serve the popcorn balls at room temperature.
  6. These popcorn balls taste best the day they are made, but extra popcorn balls can be stored in an airtight container at room temperature for several days.

Recipe compliments of SugarHero

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