Chocolate Covered Peanut Butter Popcorn Balls - gooey peanut butter marshmallow popcorn balls coated with chocolate and sprinkled with butterfinger bits!
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Peanut Butter Popcorn Balls

Course Dessert
Cuisine American
Keyword Peanut Butter Popcorn Balls
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 9 popcorn balls
Calories 988kcal
Author Miranda Couse


  • 8 cups popped popcorn
  • 10.5 oz. bag mini marshmallows
  • 4 T. salted butter
  • 1/2 cup creamy peanut butter
  • 1 1/4 cups butterfinger baking bits divided
  • 2 1/2 cups chocolate candy melts
  • 9 wooden sticks


  • Lay a piece of wax paper down on the counter.
  • Add the popped popcorn to a large bowl.
  • In a large saucepan, add in the mini marshmallows, butter, and peanut butter. Place over medium heat and let melt. Stir occasionally.
  • Once the marshmallow mixture is smooth, pour it into the bowl of popcorn.
  • Mix the popcorn to coat it.
  • Add 1 cup of the butterfinger baking bits in with the popcorn and mix it in.
  • Grease your hands with non-stick cooking spray. Form 9 popcorn balls with your hands. Press them together firmly so they hold together. Place and the wax paper and let cool completely.
  • In a microwave-safe bowl, add in the chocolate candy melts. Place into the microwave and heat for 30 seconds. Stir.
  • Microwave for another 30 seconds and stir. Repeat again if the chocolate isn't quite smooth yet.
  • Dip the sticks into the chocolate and place each one into a popcorn ball. Let the chocolate harden.
  • Dip each popcorn ball into the chocolate. Let the excess chocolate drop off the popcorn balls and place back on the wax paper. Immediately after coating the popcorn balls, sprinkle the butterfinger baking bits on the top of the wet chocolate.
  • Let dry and eat!


Calories: 988kcal | Carbohydrates: 172g | Protein: 21g | Fat: 26g | Saturated Fat: 11g | Sodium: 189mg | Potassium: 545mg | Fiber: 19g | Sugar: 49g | Vitamin A: 10IU | Calcium: 22mg | Iron: 5mg