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    Home » Recipes » Appetizers

    Peppermint Bark Popcorn

    Published: Dec 16, 2019 · Modified: Apr 27, 2021 by Chellie Schmitz

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    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. #holidaytreats #popcorn #peppermintbark via @artfrommytable

    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
    Jump to:
    • Ingredients
    • Perfect Popcorn
    • How to make Peppermint Bark Popcorn
    • Notes
    • Variations
    • You May Also Like
    • Please Share!
    • 📋 Recipe

    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.
    • ¼-1/2 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 ½ cup popcorn kernels, 1 teaspoon of coconut oil, and a scant ½ 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 ½ cup popcorn kernels and a scant ½ 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!
    • melted chocolate in a bowl next to popcorn
    • chocolate being drizzled over popcorn
    • crushed peppermint sticks being sprinkled over chocolate drizzled popcorn

    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.

    You May Also Like

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

    • Gingerbread Caramel Corn
    • Keto Candied Pecans
    • Peppermint White Russian Mocktail
    • Hot Cocoa Bombs

    Please Share!

    Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe?

    I’d love it if you would share it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

    You can also follow along on YouTube and Instagram!

    📋 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
    Course: Appetizer
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Resting time: 30 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 210kcal
    Author: Chellie Schmitz

    Equipment

    • Whirly Pop or Heavy bottom large pan
    • measuring cup with spout
    • microwave safe bowl
    Prevent your screen from going dark

    Ingredients

    • 8 cups popped corn
    • 1 cup semi sweet chocolate chips or your favorite
    • 1 cup white chocolate chips
    • ¼ 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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    about chellie

    ABOUT CHELLIE

    Chellie is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine. Read more...

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