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
- Make the popcorn and spread it evenly on a large rimmed baking sheet.
- 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.
- 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.
- Transfer to a measuring cup with a spout. This will make for easy drizzling.
- Drizzle the chocolate over the popcorn.
- Take half the crushed peppermint and sprinkle it over the popcorn.
- Repeat steps 3-6, with the white chocolate and remaining peppermint.
- 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.
- 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.
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.
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Peppermint Bark Popcorn
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
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