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Peanut Butter Cup Popcorn

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  • Author: Cookies & Cups


makes about 20 cups popcorn


  • 2 bags microwaved popcorn (I used lightly buttered)
  • 2 cups honey roasted peanuts
  • 4 cups Mini Peanut Butter Cups
  • 3 cups peanut butter chips
  • 1 Tbsp vegetable oil or shortening
  • 2/3 cup semisweet chocolate chips


  1. Pop popcorn according to package directions, picking out any unpopped kernels. Place into a large bowl with peanuts and peanut butter cups.
  2. In a double boiler, melt peanut butter chips and vegetable oil or shortening. (You could also melt the chips in the microwave, heating for about 2 minutes, stirring every 30 seconds until smooth).
  3. Pour the melted chips over the popcorn mixture and stir to completely coat.
  4. Spread the popcorn onto a waxed paper lined counter.
  5. In a heavy-duty zip-top bag heavy heat your semisweet chips, about 1 minute 30 seconds, mashing bag every 30 seconds. Cut a small slit in the corner of the bag and drizzle over popcorn.
  6. Let popcorn sit until the chocolate is set.


Popcorn is best if eaten the same day, but can be stored in an airtight container for up to 2 days.

Recipe lightly adapted from Savoring the Seasons, Our Best Bites

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