Butterfinger Popcorn is a sweet and salty snack that combines crunchy, buttery popcorn with the rich, chocolatey, peanut-buttery flavor of Butterfinger candy for an irresistibly addictive treat!

Butterfingers have to land in my top three favorite candy bars of all time! If you love Butterfingers as much as I do, you have to try my Butterfinger Puppy Chow, Cheez-It Butterfinger Bites and Butterfinger Dip!

Why you’ll love this recipe:

If you love that irresistible Butterfinger crunch and are craving something new for movie night, Butterfinger Popcorn is about to become your next obsession. This easy-to-make snack combines the buttery, salty goodness of popcorn with the sweet, chocolatey, peanut-buttery layers of a Butterfinger candy bar. It’s a delicious twist on a classic treat—and it only takes a few simple ingredients to whip up!

Imagine the light, airy crunch of freshly popped popcorn covered in a smooth, caramel-like coating that’s rich with peanut butter flavor. Each bite is a mix of sweet, salty, and nutty—just like the candy bar, but with that addictive popcorn texture. You get the best of both worlds: crunchy, buttery popcorn and crumbly, chocolate-coated peanut butter candy pieces in every handful.

It’s the perfect balance of flavors that hits every craving: sweet, salty, crispy, and creamy all at once!

Ingredients you’ll need:

Microwave popcorn
Mini marshmallows
Butter
Creamy peanut butter
Butterfinger bits- divided
Semi-sweet chocolate chips
Vegetable oil

If you’re looking for a fun dessert that’s easy to make but feels gourmet, Butterfinger Popcorn checks every box. It’s crunchy, chocolatey, peanut-buttery, and completely addictive.

Quick & easy: You can make it in under 30 minutes.
Perfect for any occasion: Great for parties, holidays, or snacking.
Crowd-pleaser: Everyone loves a sweet and salty combo.
Customizable: Add extra chocolate drizzle, peanuts, or even pretzels for your own twist.

If you’ve ever wished you could sprinkle Butterfinger magic on everything, this is your dream come true.

Butterfinger Popcorn captures everything you love about the candy bar—without needing to unwrap a single thing. The secret is using Butterfinger baking bits, which melt slightly into the warm popcorn coating. As they cool, they form that signature crispy layer of chocolate and peanut butter that makes Butterfinger candy bars so addictive.

How to make the best Butterfinger Popcorn:

Pour the popcorn into a large bowl, remove any unpopped kernels, and set it aside.
In a medium saucepan, combine mini marshmallows, butter, and peanut butter. Melt over medium heat, stirring constantly, until the mixture is smooth and creamy.
Pour the peanut butter marshmallow mixture over the popcorn and stir to fully coat the popcorn.
Mix in 1 cup of the Butterfinger bits, then transfer the popcorn onto a baking sheet lined with parchment paper or a silicone baking mat.
In a microwave safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Transfer the melted chocolate into a ziploc bag, cut off one end, and drizzle the chocolate over the popcorn.
Sprinkle the remaining ½ cup Butterfinger bits over the top of the popcorn.
Let the chocolate set completely, then break into pieces!

Butterfinger Popcorn takes everything you love about your favorite candy bar and turns it into an irresistible snack. With minimal prep and maximum flavor, it’s the kind of treat that disappears as fast as you can make it.

Popcorn has always been a snack-time staple, but adding Butterfinger candy transforms it into something extraordinary. It’s perfect for parties, gifts, or just a cozy night in. Think of it as chewy peanut butter popcorn meets Butterfinger candy bar—a mashup you didn’t know you needed until now. Whether you serve it at a movie night, package it as homemade holiday treats, or keep it in a jar for a sweet afternoon pick-me-up, this recipe is guaranteed to impress!

My top tips:

POPCORN: You’ll need roughly 10 cups of popcorn for this recipe- but it’s up to you how you pop it. Feel free to pop your own using about 1/2 cup kernels, use a microwave bag, or buy pre-popped popcorn. Just be sure to remove any unpopped kernels.
PEANUT BUTTER COATING: It’s important that you’re continuously stirring the marshmallows, butter, and peanut butter to prevent any burning. You do NOT need to bring the mixture to a boil. It just needs to be warm, smooth, and easily pourable.
BUTTERFINGERS: I prefer using the pre-packaged Butterfinger baking bits rather than chopping my own Butterfinger bars for ease and convenience, but if you want to chop your own Butterfingers, you’ll need 6 regular sized bars.
CHOCOLATE: It’s important to heat the chocolate in 30 second intervals because it can burn and seize easily. It’s hard to reverse clumpy chocolate, so I recommend watching it closely! You can also use a double boiler here instead of the microwave.
VEGETABLE OIL: Adding a little vegetable oil to the chocolate chips is my secret trick for silky smooth melted chocolate every time! The vegetable oil thins out the chocolate and makes it much easier to evenly drizzle over the popcorn.
DRIZZLING: I find it helpful to transfer the melted chocolate into a Ziploc bag before cutting off one end and drizzling. This makes the chocolate drizzle more evenly and keeps things mess free.
CHILLING: You can let the chocolate drizzle set at room temperature, but it will take longer for the chocolate to fully harden. To speed up the process, feel free to place the popcorn in the fridge for 15 minutes to set the chocolate drizzle.
STORING: This is one of those recipes that tastes best day of so that the popcorn doesn’t become stale and lose its crunchy texture. Leftovers will keep in an airtight container for 1-2 days, but this really is best enjoyed day of.

Looking for more gourmet popcorn recipes? Check these out!

Print Recipe