Peppermint Bark Popcorn

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.

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!!

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.

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.

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!

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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.

Variations

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

• 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.

More Holiday Treats

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

• Snowball Cookies
• Peppermint White Russian Mocktail
• Saltine Toffee
• Ginger Molasses Cookies

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