Peppermint Bark Popcorn
Peppermint Bark Popcorn
A festive, crunchy holiday snack—fluffy popcorn tossed in silky white chocolate, sparkly crushed candy canes, and a pretty drizzle of dark chocolate.
Directions
- Prep. Line a large baking sheet with parchment. Place popcorn in a big bowl; pick out any unpopped kernels.
- Melt white chocolate. Microwave chips at 50% power in 20–30 sec bursts, stirring between each, until smooth (or melt over a double boiler). Stir in a pinch of salt and ½ tsp oil if using.
- Coat & candy cane. Pour white chocolate over popcorn and gently toss with a spatula to coat. Immediately sprinkle on crushed candy canes and toss once or twice to distribute.
- Dark drizzle. Melt dark chocolate (same method). Drizzle in thin streams over the popcorn on the parchment sheet.
- Set & break. Let stand at room temp 20–30 minutes (or 10 minutes in the fridge) until firm. Break into clusters.
Smooth drizzle: Transfer melted chocolate to a small zip-top bag, snip a tiny corner, and zig-zag over the tray.
Pro Tips, Variations & Storage
- Extra pepperminty: Stir ⅛ tsp peppermint extract into the white chocolate.
- Mix-ins: Mini pretzels, rice cereal, or mini marshmallows (up to 1 cup total) before the dark drizzle.
- Color pop: Add white sanding sugar or red sprinkles while chocolate is still tacky.
- Storage: Airtight at cool room temp up to 3 days. For gifting, pack in tins or cello bags once fully set.
- Allergy-friendly: Use dairy-free chocolate; verify candy canes are vegan if needed.