Butterfinger Popcorn Clusters

Butterfinger PC Beauty pic
  • Yield : 6 cups
  • Servings : 6-8
  • Prep Time : 30m
  • Cook Time : 7m
  • Ready In : 30m

This is a magic trick, really. Candy corn transforms into Butterfinger-flavored goo that coats popcorn. A touch of milk chocolate and the trick is a success! I don’t know how or why it happens, but it does. Melted candy corn mixed with peanut butter equals Butterfinger. Let’s not try to overthink it; it’s magic.butterfinger pocorn clusters stepbystep


  • 1/4 cup unsalted butter
  • 1 TB granulated sugar
  • 1-1/2 cups candy corn (I used Brachs)
  • 1/8 tsp salt
  • 1/4 cup smooth peanut butter
  • 8 cups popped popcorn
  • 1 11.5 oz bag milk chocolate chips (I used Ghiradelli)


Step 1

Melt together butter and sugar in a medium saucepan set over medium heat. Once sugar has melted, add candy corn and salt.

Step 2

Stirring constantly, melt the candy corn into the butter, about 4 minutes.

Step 3

Stir in peanut butter. Cook another minute or so until the peanut butter is smoothly incorporated.

Step 4

Pour popcorn into a deep wide bowl. I used a heavy pot with those dimensions.

Step 5

Once the candy corn, now butterfinger, mixture is ready, immediately pour over popcorn. Using 2 wooden spoons, toss and mix about to coat as much popcorn with the mixture.

Step 6

Dump onto a parchment lined baking sheet. Break into bite-size clusters. Set aside.

Step 7

In a double boiler, melt milk chocolate chips. Once melted drizzle/pour all over the clusters. Set aside to harden. You can rush this by placing pan in the freezer for 10 minutes.

Step 8

Once chocolate has set, transfer to bags if giving away, or into a bowl for snacking.

Step 9

NOTE: Don't add the peanut butter nor use the chocolate and you have candy corn popcorn. No magic there though.

Step 10

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