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Butterfinger Popcorn Balls

Butterfinger Popcorn Balls

  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    45 m
Butterfinger(R)

Butterfinger®

This recipe's ‘hands-on' preparation is a thrill for kids and results in a sweet and chewy combination of chopped Butterfinger, crunchy popcorn and miniature marshmallows.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 25 servings

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Nutrition

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  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Combine popcorn and chopped Butterfinger in large bowl.
  2. Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.
  3. Pour over popcorn mixture; quickly toss to coat well. Coat ice cream or cookie scoop with nonstick cooking spray. Scoop popcorn mixture into 25 (1 1/2-inch) balls. Place on wax paper to cool. Wrap in decorative bags or store in airtight container.
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Reviews

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1/25/2014

The usual popcorn balls taste like sugar and a little salt. The Butterfingers added a great addition because they have a more complex flavor. Better yet, they are not super sticky -- wet wipe cleans up fingers real fast. This was also very easy to put together. We recommend this recipe to anyone. We made about a half recipe to use up a small bag of microwave popcorn. It was about four cups so we estimated the other ingredients to get the proportions right. Having not made popcorn balls before we did get the coating process a little wrong -- the trick is "quickly" meaning right that moment, so have everything ready and a helper. Nevertheless, this was a great success! When we make this again we are going to add coarsely chopped peanuts and a few more marshmallows to hold them in place. But that is optional. They taste great as written.

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