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  • Writer's pictureBarth Bakery

Chocolate Caramel Peanut Butter Popcorn Bars

Updated: Dec 13, 2021

These rich layered bars are bursting with flavor and texture, making an addictive snack great for any occasion. With a chewy chocolate chip cookie base, layers of gooey marshmallows and crunchy peanut butter caramel corn, and topped with a semisweet chocolate drizzle, these sweet and salty bars are an unbeatable combination.

Chewy Chocolate Chip Cookie Caramel Peanut Butter Popcorn Bars


Chocolate Chip Cookie Base

  • ½ cup butter, softened

  • ½ cup light brown sugar

  • ½ cup granulated sugar

  • 1 large egg

  • 1 tsp pure vanilla extract

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 ¾ cups all-purpose flour

  • 1 cup semisweet chocolate chips

Chocolate Caramel Peanut Butter Popcorn Topping

  • ⅔ cup light corn syrup

  • ¼ cup butter

  • 1 ¼ cups peanut butter, or 10 oz peanut butter chips

  • 4 cups popped popcorn

  • 3 cups mini marshmallows

  • 1 cup semisweet chocolate chips


Chocolate Chip Cookie Base

  1. Preheat oven to 350°F. Spray an 8x8-inch baking dish with nonstick cooking spray.

  2. Using an electric mixer, cream together the butter and sugars on medium speed until light and fluffy, about 2 minutes.

  3. Turn the mixer to low speed and add in the egg and vanilla. Turn the mixer back up to medium speed and mix until evenly incorporated.

  4. Turn the mixer back down to low speed and add the baking soda, salt, and flour. Mix until the flour is incorporated. Gently stir in the chocolate chips.

  5. Press the dough evenly into the prepared pan. Bake for about 15 minutes, or until the top is set and the edges are golden brown.

Chocolate Caramel Peanut Butter Popcorn Topping

  1. While the cookie base is baking, mix together the corn syrup, butter, and peanut butter in a large saucepan over medium heat, stirring frequently. Heat for 3-4 minutes and stir until the mixture is heated through and smooth. Remove the saucepan from the heat and stir in the popcorn, ensuring it is evenly coated. Set aside.

  2. Once the cookie is done baking, remove from the oven and immediately sprinkle the marshmallows evenly on top. Place the dish back in oven for 1-3 minutes until the marshmallows begin to puff, but are not browned. Keep a close eye on the marshmallows!

  3. Remove from the oven and immediately spread the popcorn mixture on top of the marshmallows, pressing gently so the popcorn sticks into the marshmallows.

  4. In a microwave-safe bowl, heat the chocolate chips on high for 1 minute to 1 minute 30 seconds, stirring halfway through, until the chocolate is melted and smooth. Pour the melted chocolate into a resealable plastic storage bag with a corner snipped off and drizzle the chocolate on top of the popcorn layer. Let cool completely before cutting into bars.

Are you nuts for peanut butter? Then check out these other recipes featuring peanut butter in all of its creamy, salty, and nutty glory.

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