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No-Bake Peanut Butter Popcorn Balls Recipe

Calling all peanut butter lovers! These Peanut Butter Popcorn Balls are an irresistible, easy-to-make snack. Crisp, salty popcorn is bound in a warm, creamy peanut butter and marshmallow sauce, creating a perfect sweet-and-salty bite that’s great for parties, lunchboxes, or a quick treat.

peanut butter popcorn balls on white marble serving tray

Table of contents

  • Ingredients
  • Instructions
  • Pro tips
  • More popular sweet treats

Popcorn balls are a nostalgic treat that often brings to mind Halloween festivities and homemade holiday snacks. This version swaps corn syrup for marshmallows and highlights creamy peanut butter for extra flavor, giving you a texture that’s similar to rice crispy treats but with the satisfying saltiness and crunch of popcorn.

They’re quick to make, kid-friendly, and versatile. Prepare them for a seasonal party, a cozy movie night, or to package as a thoughtful homemade gift. With minimal ingredients and a short cook time, these popcorn balls come together in about 20 minutes and keep well for a few days when stored properly.

ingredients for peanut butter popcorn balls

Ingredients

  • Popcorn – about 6 cups of popped popcorn. One standard 3.2-ounce bag of unpopped kernels should yield more than enough.
  • Honey – provides sweetness and helps the mixture set.
  • Creamy peanut butter – use crunchy peanut butter if you prefer some extra texture.
  • Mini marshmallows – melt quickly to form the binding sauce; regular marshmallows can be used but will take longer to melt.

Instructions

Step-by-step photos are provided to guide you through the process. For quick reference, follow the ingredient amounts in the recipe card below.

peanut butter and honey in saucepan on the stove
peanut butter cooked down in saucepan with mini marshmallows
peanut butter marshmallow sauce cooked down in pot on the stove
peanut butter sauce tossed with popcorn in large bowl
  1. Place the popped popcorn in a large mixing bowl, removing any large unpopped kernels.
  2. Combine honey and peanut butter in a medium saucepan over medium heat, stirring until smooth and fully combined.
  3. Add the mini marshmallows to the warm peanut butter mixture and stir constantly for 2–3 minutes, or until they have melted and the sauce is glossy.
  4. Remove the pan from the heat and pour the peanut butter marshmallow sauce immediately over the popcorn.
  5. Use a wide spatula to gently fold and coat the popcorn, taking care not to crush the pieces. Work quickly while the mixture is still warm so it binds evenly.
  6. Let the coated popcorn cool for 15–20 minutes, or until it is cool enough to handle but still pliable.
  7. Spray or oil your hands lightly and form the mixture into about 10 popcorn balls, pressing gently to shape.
  8. Serve within an hour for the best texture, or store the popcorn balls in an airtight container at room temperature for up to 3 days.
peanut butter popcorn balls on white serving tray

Pro tips

  • Adjust the peanut butter ratio. If the popcorn feels too sticky or peanut-butter heavy, fold in an extra 1–2 cups of popped popcorn until you reach the texture you like.
  • Best fresh. These popcorn balls are at their peak on the day they’re made. Refrigerating can firm them up but may make the popcorn less crisp.
  • Gluten note. Popcorn and most marshmallows are naturally gluten free; always check labels if you’re serving someone with celiac disease or a gluten sensitivity.
  • Make shaping easy. Lightly coat your hands with cooking spray or a thin film of oil before shaping to prevent sticking.
  • Variations. Mix in chocolate chips, mini M&Ms, or a handful of chopped nuts for added flavor and texture once the popcorn has cooled slightly but before you form the balls.

More popular sweet treats

Try these other easy dessert favorites:

  • Nutella Muddy Buddies — a chocolatey twist on a classic snack mix
  • Double Chocolate Cookies — rich cookies for chocolate lovers
  • No-Churn Peanut Butter Ice Cream — simple and creamy, no ice cream maker needed
  • Apple Dessert Pizza — a fresh, fruity dessert that doubles as a crowd-pleaser
  • Hazelnut Chocolate Truffles — a small-batch, five-ingredient candy
  • Peanut Brittle — a crunchy, nutty old-fashioned candy

Add these popcorn balls to a seasonal snack board or package a few in cellophane for a homemade gift.

Peanut Butter Popcorn Balls

These Peanut Butter Popcorn Balls combine salty popcorn with a warm, creamy peanut butter and marshmallow glaze for a sweet-and-salty snack that’s quick to prepare and perfect for sharing.

Servings: 10 popcorn balls

Prep Time: 20 minutes • Total Time: 20 minutes

Author: Whitney Bond

Ingredients

  • 6 cups popped popcorn
  • 1/2 cup honey
  • 1/2 cup creamy peanut butter
  • 1 cup mini marshmallows

Instructions

  1. Place the popped popcorn in a large bowl.
  2. In a saucepan over medium heat, add the honey and peanut butter and stir until smooth.
  3. Add the mini marshmallows and cook 1–2 minutes, stirring constantly, until melted and combined.
  4. Pour the mixture over the popcorn and toss to coat evenly.
  5. Let cool 15–20 minutes. When cool enough to handle, form into 10 balls.
  6. Serve within an hour for best texture, or store in an airtight container at room temperature for up to 3 days.

Notes

  • To reduce peanut butter intensity, add an extra 1–2 cups of popcorn before shaping.
  • Keep an eye on the marshmallows as they melt—stirring constantly prevents scorching.
  • Allow popcorn balls to cool completely before stacking to avoid sticking together.

Nutrition Facts (per popcorn ball)

Calories: 180 kcal • Carbohydrates: 25 g • Protein: 4 g • Fat: 9 g • Sugar: 18 g • Sodium: 110 mg