Brown Butter Popcorn Bar Recipe

If you’re looking for a fun twist on classic marshmallow cereal treats, these Brown Butter Popcorn Bars with Vanilla Paste are it! Chewy, gooey, and packed with flavor, they strike the great balance between nostalgic comfort food and a more grown-up treat. Instead of cereal, fluffy popcorn becomes the base, giving these bars an airy crunch that’s both light and satisfying. 

The flavor magic starts with browned butter, that golden, nutty, toasty butter that instantly deepens and enriches any recipe. As the butter melts into mini marshmallows, it creates a silky, caramel-like base that binds the popcorn together. Into this mixture goes a spoonful of vanilla paste, which infuses every bite with warm, aromatic vanilla seeds. Unlike standard extract, vanilla paste has a concentrated flavor and those signature specks of vanilla bean that add both visual charm and a gourmet touch. 

To brighten things up, a touch of fresh orange zest is stirred in. The citrus notes lift the richness of the browned butter and vanilla, adding a subtle sparkle of flavor that makes these bars stand out. A pinch of salt ties everything together, balancing the sweetness of the marshmallows and making the flavors pop. The result is a layered combination: nutty, buttery depth; warm, fragrant vanilla; sweet, chewy marshmallow; crisp popcorn; and a whisper of citrus freshness. 

These easy popcorn treats are wonderfully versatile, too. They’re easy enough to whip up for an after-school snack or weekend movie night, but they’re also special enough to share at parties or package as homemade gifts. Kids love the chewy texture and sweet flavor, while adults appreciate the more complex notes from the browned butter, vanilla paste, and orange zest. They’re a playful yet refined take on a classic treat. 

Best of all, Rodelle’s popcorn bar recipe

come together quickly with simple pantry ingredients. In less than 30 minutes, you can have a batch cooling on the counter, ready to be cut into squares or bars. The popcorn barsy store well at room temperature, making them a great make-ahead option for gatherings or a sweet surprise to tuck into lunchboxes. 

Whether you’re a popcorn lover, a fan of marshmallow treats, or simply want to try something different yet easy in the kitchen, these Brown Butter Popcorn Bars are sure to become a go-to favorite. They’re proof that with just a few thoughtful ingredients, like real vanilla paste and citrus zest, you can turn a humble snack into something memorable (and delicious). 

  • Easy
  • 50 mins
  • 6 servings
top photo of browned butter popcorn balls on a brown parchment paper in the upper right with a hand extending to grab one. To the left is a plate with additional popcorn.
Ingredients
  • 3 Tbsp. (37g) Vegetable Oil 
  • 2/3 cup (84g) Popcorn Kernels 
  • 1 tsp. (2.5g) Salt 
  • 1 stick (113g) Butter 
  • 3 cups (130g) Mini Marshmallows 
  • 2 (6g) Oranges; Zested 
  • 2 tsp. (9g) Vanilla Paste 
  • ¼ tsp. (0.6g) Salt
Uses
Occasions
Directions
  1. In a large pot, heat the vegetable oil and popcorn kernels over medium heat. Cover with a lid and cook, shaking occasionally, until popping slows. Then add 1 tsp. of salt to the popcorn.  
  2. In a small pot, slowly melt the stick of butter over low heat. Once melted, turn the heat up to medium and keep the butter moving until the milk solids have browned and are releasing a nutty aroma. After browning, add the zest of 1 orange to the butter while warm. The butter will bubble, so this can be done in stages if desired. 
  3. In a medium microwave-safe bowl, add the browned butter, marshmallows, ¼ tsp. of salt, and vanilla Paste. Microwave in 1-minute intervals and mix in between until the marshmallows are melted.  
  4. Once the marshmallow mixture is melted and fully incorporated, pour it over the fully popped popcorn. Fold to ensure the popcorn is fully coated.  
  5. Prepare a 9” x 13” pan with parchment paper and cooking spray.  
  6. Move the popcorn mixture to the prepared pan and spread it out evenly, and let it cool completely.  
  7. Once cooled, cut into squares and remove from the parchment and serve. 

This recipe was prepared by Marshall Davis for Rodelle, part of ADM's culinary team.