Peppermint Bark Popcorn is the ultimate sweet and salty treat during Christmas. White chocolate coated popcorn is drizzled with semi-sweet chocolate and topped with crushed candy canes.
Want more peppermint treats?
- Gluten Free Chocolate Peppermint Thumbprint Cookies
- Chocolate Peppermint Fudge
- Chocolate Peppermint Whoopie Pies
- The Best Chocolate Peppermint Oreo Bark
- Chocolate Covered Mint Oreos
- Grasshopper Pie
Reasons to love Peppermint Bark Popcorn:
- Sweet and salty treat that’s great as a snack or dessert
- Great for gift giving
- Can easily be made dairy free
- Only 4 ingredients
- No-bake recipe
- Can easily double of triple the recipe
Ingredients in Chocolate Peppermint Popcorn:
Popcorn- you can use regular popcorn, kettle corn or a mix of both. I get a sweet and salty blend that is half regular half kettle corn. I like the crunch of the kettle corn but the saltiness of the regular popcorn that helps balances out the sweetness of the chocolate.
White Chocolate- you can use a bar or chocolate chips. You can also use regular or dairy free.
Semi-Sweet Chocolate- you can use a bar or chocolate chips. You can also use regular or dairy free.
Candy Canes- you can crush your own or you can buy them pre-crushed.
How to make Candy Cane Popcorn:
Add the popcorn to a large bowl.
Melt the white chocolate by your preferred method. White chocolate burns the easiest, so be careful. Let the white chocolate cool for 1-2 minutes.
Once cooled off, pour the white chocolate over the popcorn and mix until evenly coated. Mix in half of the crushed candy canes. Spread the white chocolate popcorn onto a parchment lined cookie sheet to create an even layer.
Melt the semi-sweet by your preferred method. Once the chocolate is smooth and melted, stir in the peppermint extract. Drizzle over the white chocolate popcorn (as seen in the photos below). Top with the crushed candy canes and festive sprinkles if desired. Let sit at room temperature for an hour to completely set.
Once set, break the popcorn up into your preferred sized clusters.
Store in an airtight container or Ziploc for up to a week (but I can promise you it will not last that long! This popcorn is addicting!).
Expert Tips for making Candy Cane Popcorn:
- When it comes to melting the chocolate, mixing is key. When melting in the microwave, melt in 30 second increments and mix after each time. Even if there are still some chips or chunks in there, if it’s hot enough, they melt down and you don’t have to worry about burning the chocolate. This is especially important with the white chocolate, as it’s easiest to burn. If melting in a double broiler, stir frequently to prevent any burning.
- When melting the white chocolate, if using a microwave, melt at half power to prevent scorching.
- If your chocolate stiffens up when you are melting chocolate, it is too hot and about to burn. Take it off heat and stir to let heat escape. Once it cools down, it will become less stiff.
Frequently Asked Questions:
Yes, this chocolate peppermint popcorn is naturally gluten free.
You can use pre-popped, microwave or stovetop popcorn. I love using store-bought sweet and salty popcorn. That way, it’s half kettle corn and half regular. I love the extra crunch from the kettle corn.
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
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Peppermint Bark Popcorn
Peppermint Bark Popcorn is the ultimate sweet and salty treat during Christmas. White chocolate coated popcorn is drizzled with semi-sweet chocolate and topped with crushed candy canes.
Ingredients
- 8 cups popped popcorn, I used sweet and salty popcorn
- 8 oz white chocolate, dairy free if needed
- 1/2 cup semi sweet chocolate
- 1/4 t peppermint extract, optional
- 2 regular sized candy canes, crushed, divided
- Festive sprinkles, optional
Instructions
- Add the popcorn to a large bowl.
- Melt the white chocolate by your preferred method. White chocolate burns the easiest, so be careful. Let the white chocolate cool for 1-2 minutes.
- Once cooled off, pour the white chocolate over the popcorn and mix until evenly coated. Mix in half of the crushed candy canes. Spread the white chocolate popcorn onto a parchment lined cookie sheet to create an even layer.
- Melt the semi-sweet by your preferred method. Once the chocolate is smooth and melted, stir in the peppermint extract. Drizzle over the white chocolate popcorn (as seen in the photos below). Top with the crushed candy canes and festive sprinkles if desired. Let sit at room temperature for an hour to completely set.
- Once set, break the popcorn up into your preferred sized clusters.
- Store in an airtight container or Ziploc for up to a week (but I can promise you it will not last that long! This popcorn is addicting!).
