Computer Chip Snack Marshmallow Peanut Butter Popcorn
Get ready to satisfy every craving with this irresistible Computer Chip Snack Marshmallow Peanut Butter Popcorn—a sweet and salty treat that’s as playful as its name! Perfect for movie nights or casual snacking, this indulgent recipe combines fluffy popcorn with a creamy peanut butter and marshmallow coating for a nostalgic twist. Semi-sweet chocolate chips, playfully dubbed "computer chips," add rich, melty sweetness, while a light sprinkle of sea salt balances the flavors to perfection. Ready in just 20 minutes, this crowd-pleasing snack is made with simple pantry staples and delivers ultimate comfort in every bite. Whether enjoyed warm or cooled into crunchy clusters, it’s a delightful blend of gooey, crunchy, salty, and sweet that’s sure to disappear fast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups popcorn kernels (or pre-popped popcorn)
- 3 cups mini marshmallows
- 0.5 cups smooth peanut butter
- 0.75 cups semi-sweet chocolate chips
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoons sea salt (for garnish)
Instructions
If using unpopped kernels, pop 1/4 cup of kernels to yield approximately 6 cups of popcorn. Once popped, remove any unpopped kernels and set the popcorn aside in a large mixing bowl.
In a medium saucepan over medium heat, melt the salted butter.
Add the peanut butter to the melted butter and stir until smooth and fully combined.
Add the mini marshmallows to the saucepan and stir continuously until the marshmallows are completely melted and the mixture is creamy. Remove the saucepan from the heat and stir in the vanilla extract.
Quickly pour the peanut butter-marshmallow mixture over the popcorn and use a spatula or large spoon to gently toss the popcorn until evenly coated.
Sprinkle the semi-sweet chocolate chips ('computer chips') over the popcorn while it is still warm, so they slightly melt and stick to the mixture. Gently fold the popcorn mixture to evenly distribute the chocolate chips.
Transfer the coated popcorn to a baking sheet lined with parchment paper, spreading it out evenly to cool and set.
Once the popcorn mixture has cooled slightly but is still slightly tacky, lightly sprinkle sea salt over the top for a sweet and salty balance.
Allow the snack mix to cool fully at room temperature, about 20-30 minutes, before breaking it into clusters and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
7205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.1 g | 224% | |
| Saturated Fat | 55.5 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 1307.8 g | 476% | |
| Dietary Fiber | 213.3 g | 762% | |
| Total Sugars | 182.2 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 3760 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
