Peanut Butter Caramel Corn with Butterfingers


  • 1 cup unsalted butter
  • 2 cup light brown sugar
  • ½ cup light corn syrup
  • 1 tsp kosher salt
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • 3 bags of microwave popcorn, prepared (REMOVE SEEDS)
  • 2 pkg (16oz each) vanilla candy coating
  • 1 cup creamy peanut butter
  • 1 pkg Nestle Butterfinger Jingles (about 30 candies, unwrapped)
  • 1 pkg (10oz) Mini Butterfingers


  1. Pop 3 regular sized bags of microwave butter flavored popcorn. Remove all unpopped seeds. Place popped popcorn in a large bowl. Set aside.
  2. Line two broiler pans (or large disposable foil pans) with foil. Set aside. Preheat oven to 250 degrees.
  3. Melt butter in medium saucepan over high heat. Add in sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil one minute, remove from heat. Stir in baking soda and vanilla.
  4. Pour over popcorn. Mix well. Pour evenly into two pans. Bake for one hour, stirring every 15 minutes. Remove from oven and pour onto a large piece of parchment paper to cool. Break into pieces. Return to large bowl.
  5. Melt vanilla candy coating according to package directions. Whisk in peanut butter until creamy. Pour over popcorn. Mix gently until all popcorn has been coated. Add in Butterfingers.
  6. Pour onto parchment paper again to cool and set, about 30 minutes. Store in covered, air tight container. ENJOY.

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