Peppermint Bark Popcorn is an irresistible holiday treat that’s quick and easy to make! Crunchy popcorn meets dark and white chocolate and crushed peppermint in this crowd-pleasing snack.

bowl of  popcorn drizzled with dark and white chocolate and crushed peppermints
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It’s annual Christmas Open House prep time over in my world and this Chocolate Peppermint Popcorn is definitely making its way to my table.

At this party, I usually serve a few staples like Bacon Wrapped Apricots and Bacon Wrapped Dates. Because… bacon (need I say more?)!

Along with meat, cheese, veggies, fruit, the usuals. But I also like to add fun festive elements like these Sparkling Brie Bites. I think the popcorn will be a perfect fit.

This recipe also makes a big batch so it’s perfect for gift-giving! Wrap it up in some fun treat bags, or Christmas Tins, trust me, they’ll be thanking you!!

pepprmints, dark and white chocolate chips next to a tray of popcorn

Ingredients

  • 8 cups popped corn
  • 1 cup chocolate chips--I like semi-sweet, bittersweet, or dark. Use your favorite.
  • 1 cup white chocolate chips— white chips are actually vanilla and including these with the chocolate really enhances the flavor.
  • 1/4-1/2 cup crushed peppermint— You can use the round peppermints, candy canes, or peppermint sticks. I recommend Bob’s Sweet Stripes Soft Peppermint Candy Sticks. They are still hard, but not as hard as a candy cane. I love these! I buy them at the dollar store.
jar of popcorn kernels next to whirly pop popcorn popper.

Perfect Popcorn

To get started you’ll need about 8 cups of popped corn. I absolutely LOVE my Whirly Pop because it makes perfect popcorn every time. You need very little oil so it keeps it on the lighter side.

If you don’t have a Whirly Pop, I’d highly recommend making it on the stove. You do have to use a little more oil, but don’t let that stop you.

Whirly Pop Instructions:

  • Place 1/2 cup popcorn kernels, 1 teaspoon of coconut oil, and a scant 1/2 teaspoon of fine sea salt into the Whirly Pop.
  • Cook over medium heat, rotating the handle constantly until popping slows down significantly.

Stovetop Instructions:

  • Place 2 tablespoons of coconut oil and 2 or 3 kernels in a large heavy bottomed pan.
  • Place over medium heat, shimmying the pan every so often until the kernels pop.
  • Remove the pan from heat, add 1/2 cup popcorn kernels and a scant 1/2 teaspoon of fine sea salt
  • Put the pan back on the stove over medium heat. Shimmy pan occasionally until corn stops popping.
tray of popcorn drizzled with chocolate and crushed peppermint

How to make Peppermint Bark Popcorn

  1. Make the popcorn and spread it evenly on a large rimmed baking sheet.
  2. Crush the peppermint. To do this, place them in a sealed plastic bag and bang with the smooth side of a tenderizer or the back of a wooden spoon, or hey a hammer works too.
  3. Melt the chocolate chips (only the dark ones at this point) in a microwave-safe bowl in increments of 20 seconds, stirring with a rubber spatula after each increment, until fully melted.
  4. Transfer to a measuring cup with a spout. This will make for easy drizzling.
  5. Drizzle the chocolate over the popcorn.
  6. Take half the crushed peppermint and sprinkle it over the popcorn.
  7. Repeat steps 3-6, with the white chocolate and remaining peppermint.
  8. Let it sit until chocolate is hardened. You can do this at room temperature, but if you’re in a hurry, put it in the refrigerator for 10-15 minutes.
  9. Once the chocolate is set, break apart and enjoy!

Notes

  • Melting the chocolates separately gives optimum drizzling consistency. So melt just before using it. If it sits for too long it will be gloppy.
  • Adjust the amount of crushed peppermint to your taste.
  • It’s important to add the crushed peppermint right after the chocolate, this makes it stick.
  • If you’re adding any other variations (see ideas below), add those before the chocolate hardens as well.
  • The recipe doubles and triples easily. You’ll just need more baking sheets so the popcorn is evenly spread out.
bowl of popcorn drizzled with white and dark chocolate and crushed peppermint

Variations

The possibilities are endless with this recipe. Here are a few options for changing it up:

  • Add Candied Pecans
  • Add m & m’s (red and green for Christmas)
  • Add pretzel pieces
  • Add chocolate covered coffee beans
  • Add crushed Oreos or cookie pieces
  • Add sprinkles

Peppermint Bark Popcorn will store just fine at room temperature for a few days, but I highly doubt it will last that long.

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These are some of my favorite recipes to enjoy this season.

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๐Ÿ“‹ Recipe

bowl of peppermint bark popcorn

Peppermint Bark Popcorn

Crunchy Popcorn meets dark and white chocolate with crushed peppermint for a quick and easy holiday treat that everyone will devour!
5 from 2 votes
Print Pin Rate Save
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Resting time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 210kcal

Equipment

  • Whirly Pop or Heavy bottom large pan
  • measuring cup with spout
  • microwave safe bowl

Ingredients

  • 8 cups popped corn
  • 1 cup semi sweet chocolate chips or your favorite
  • 1 cup white chocolate chips
  • 1/4 cup peppermint sticks crushed

Instructions

  • Spread popcorn evenly on to a large rimmed baking sheet.
  • Put the semi-sweet chocolate chips in a microwave safe bowl, heat in the microwave in 20 second increments, stirring after each increment, until fully melted.
  • Transfer to a measuring cup with a spout, and drizzle over popcorn.
  • Sprinkle half of the crushed peppermint over the popcorn.
  • Repeat steps 2-4 with the white chocolate chips and the other half of the peppermint.
  • Let the popcorn sit until the chocolate is set. If you're in a hurry, place it in the refrigerator for 10-15 minutes.
  • Once set, break into pieces and enjoy!
  • Store in an airtight container for up to 3-5 days.

Video

Notes

  • Melting the chocolates separately gives optimum drizzling consistency. So melt just before using it. If it sits for too long it will be gloppy.
  • Adjust the amount of crushed peppermint to your taste.
  • It’s important to add the crushed peppermint right after the chocolate, this makes it stick.
  • If you’re adding any other variations (ideas in the post) add those before the chocolate hardens as well.
  • The recipe doubles and triples easily. You’ll just need more baking sheets so the popcorn is evenly spread out.

Nutrition

Calories: 210kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 16mg | Potassium: 152mg | Fiber: 2g | Sugar: 17g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
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