Peppermint Bark Popcorn-Plain popcorn, white chocolate, milk chocolate and peppermint baking pieces come together for an addicting Christmastime recipe.
If you see me this Holiday season I will probably have a bowl of this peppermint bark popcorn by my side.
It’s my new favorite snack. It’s also very addicting.
I’ve always enjoyed snacking on popcorn and I am a fan of peppermint so I’ve combined the two and the results are de-li-cious!
I use my air popper to pop plain popcorn kernels, but you could also use the microwavable popcorn. Make sure it’s plain.
The recipe calls for 8 cups of popped popcorn.
Plan on using about 6 tablespoons of unpopped kernels if you’re using a popcorn maker.
This recipe yields the perfect amount but if you want to package it for gifts then just double the recipe or make it in batches.
I’ve already gotten requests from people saying that this is all they want for Christmas from me is a package of this peppermint bark popcorn.
I really love making my own peppermint bark and this just brings it to a whole new level.
It’s like WHOOOAAA!
You can use candy canes for your peppermint pieces, but I used the Andes Peppermint Crunch Baking Pieces that are located in the baking aisle.
They have a softer texture to them and I think it makes eating a handful of this popcorn a lot easier.
- 8 cups popped popcorn
- 1 cup white chocolate or vanilla melting candy (I used almond bark)
- 1/4 cup milk chocolate melting candy (I used almond bark)
- 1/2 cup crushed peppermint pieces, divided
- Pour the popped popcorn on to a large baking sheet lined with parchment paper.
- Remove unpopped kernels.
- Melt the white chocolate in a microwave safe bowl, in 30 second intervals, stirring after each one.
- Add 1/4 cup of the crushed peppermint to the white chocolate. Stirring, gently.
- Pour over the popcorn.
- Melt the milk chocolate.
- Transfer to a ziploc bag and cut a tiny opening in a bottom corner.
- Drizzle over popcorn and top with the remaining peppermint pieces.
- Allow popcorn to sit at room temperature until the chocolate has cooled.
- About 20 minutes.
- Break into pieces and store in an airtight container.
- I used 5 squares of white almond bark and 3 squares of the chocolate almond bark.