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+ servings
caramel corn coated with peanut butter white chocolate in clear dish with candy around

Peanut Butter Caramel Corn

Servings 12 servings
Author Dorothy Kern


  • 2 cups white chocolate chips or you can use white almond bark or Candiquik, see note
  • 1/2 cup peanut butter
  • 8-12 ounces caramel corn
  • 25 Minature Reese’s peanut butter cups chopped
  • 1/2 cup chocolate chips optional


  • Line a cookie sheet with a silicone baking mat (silpat) or you can use parchment paper.
  • Melt your white chocolate chips and peanut butter together in a microwave safe bowl. Microwave on medium power in 30 second increments, stirring after each heating, until melted and smooth.
  • Pour caramel corn and chopped Reese’s into white chocolate mixture and stir to coat. Pour out onto prepared cookie sheet and chill to set.
  • Optional: add a chocolate drizzle. Once the popcorn is hardened, melt chocolate chips in a small bowl. Add to a sandwich sized ziploc bag and cut off a tiny tip of one corner. Drizzle the chocolate over the top of the popcorn in a swirl pattern. Harden, then break into pieces. Store in a tightly covered container in the refrigerator.