Peanut Butter Popcorn Squares
Get ready to indulge in the sweet and salty perfection of Peanut Butter Popcorn Squares, a no-bake treat that’s as fun to make as it is to eat! This quick and easy recipe combines the irresistible crunch of fluffy popcorn with a rich, gooey peanut butter and honey mixture, finished with a touch of brown sugar for sweetness and a hint of vanilla for depth. With just 10 minutes of prep time, you can whip up these delightful snack bars that are perfect for movie nights, lunchbox treats, or midday cravings. Optional mini chocolate chips add a decadent finishing touch, while the simplicity of the ingredients keeps this recipe as wholesome as it is delicious. Whether you're satisfying your sweet tooth or looking for a shareable party dessert, these Peanut Butter Popcorn Squares will quickly become a household favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 cups popped popcorn
- 0.5 cup honey
- 0.5 cup smooth peanut butter
- 0.25 cup brown sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup mini chocolate chips (optional for topping)
Instructions
Prepare an 8x8-inch or 9x9-inch baking dish by lining it with parchment paper, leaving some overhang to make it easy to remove the squares later.
Place the popped popcorn in a large mixing bowl, ensuring there are no unpopped kernels. Set aside.
In a medium-sized saucepan, combine honey, peanut butter, and brown sugar.
Heat the mixture over medium heat, stirring constantly, until it begins to bubble slightly and becomes smooth. This should take about 2-3 minutes.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Immediately pour the peanut butter mixture over the popcorn. Use a spatula to gently mix until all the popcorn is evenly coated.
Transfer the coated popcorn into the prepared baking dish and press it down firmly using a spatula or your hands (use a piece of parchment paper to avoid sticking).
If desired, sprinkle mini chocolate chips over the top and press them lightly into the surface to stick.
Let the popcorn squares cool at room temperature for about 30 minutes to firm up. For quicker results, place the pan in the refrigerator for 15 minutes.
Once set, lift the parchment paper out of the dish and transfer to a cutting board. Cut into 12 squares and serve.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 17.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 37 mg | 1% | |
*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.
