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Peppermint Bark Popcorn Recipe
This Peppermint Bark Popcorn Recipe is a no-bake, festive, chocolate-dipped holiday popcorn that tastes like classic peppermint bark—but in a light, crunchy, dangerously snackable form.
If you love peppermint bark, peppermint popcorn, or honestly anything that even sounds like Christmas popcorn, you’re in the right spot. This peppermint bark popcorn is loaded with white chocolate, a drizzle of dark chocolate, and plenty of crushed candy canes. It’s the kind of holiday popcorn you can whip up in under 30 minutes for gifts, movie nights, or that last-minute holiday party snack you forgot you signed up for.
Meet Your New Favorite Holiday Snack
Let me explain what we’re making here.
Traditional peppermint bark is a candy-layered treat: dark or milk chocolate on the bottom, white chocolate on top, and crushed peppermint all over. It’s rich, sweet, and very “one piece is enough.” This Peppermint Bark Popcorn Recipe gives you all those flavors—peppermint, chocolate, white chocolate peppermint, and that crisp, cool candy cane bite—coating fluffy popcorn instead of forming a solid bar.
The result? A light, crunchy, festive popcorn snack that feels special but doesn’t weigh you down. You get a good mix of salty, sweet, cool peppermint, and a little bit of chocolate bitterness, which keeps it from being cloying.
I started making this years ago when my kids were teenagers and would bring half the neighborhood over for Christmas movie marathons. I needed something fast, crowd-pleasing, and easy on the budget—peppermint dessert meets giant snack bowl. Now I pull this recipe out every December for:
- Holiday open houses
- Classroom treat bags
- Neighbor gifts (packaged in cute tins or mason jars)
- A big bowl next to the couch when we put on “Elf” for the 47th time
From a “semi-healthy-ish” angle, this recipe skips heavy butter caramels and tons of sticky syrups. We’re coating air-popped or lightly oiled popcorn with melted chocolate and peppermint, so you still get fiber from the popcorn, and a little goes a long way flavor-wise. It’s still a treat—but it’s a smart, shareable one.
And because my SEO brain can’t help it: peppermint bark, peppermint popcorn, holiday popcorn, and Christmas popcorn are huge seasonal searches every year. If you’re here because you searched any of those, you’re exactly who I had in mind when I tested this peppermint bark popcorn five different ways on my very patient family.
Why You’ll Love This Peppermint Bark Popcorn Recipe
- No oven needed – Completely no-bake; the stovetop or microwave does all the work.
- Ready in about 25 minutes – Perfect for weeknights, busy weekends, or last-minute guests.
- Tastes like classic peppermint bark – But lighter and crunchier, thanks to the popcorn base.
- Perfect for gifting – Packs beautifully in cellophane bags, tins, or jars for a Christmas popcorn gift.
- Customizable sweetness – You control how much white and dark chocolate goes on your batch.
- Great use for leftover candy canes – Turn those broken peppermint sticks into a festive popcorn snack.
- Kid-friendly and fun to make – Little hands can help with sprinkling candy cane bits and drizzling chocolate.
- Gluten-free friendly – Naturally gluten-free as long as your candy canes and chocolate are certified GF.
- Scales easily – Double or triple the recipe for a big holiday party snack table.
- Stays fresh for days – Make it ahead and keep a stash ready for movie nights.
Ingredients for Peppermint Bark Popcorn
Here’s everything you’ll need for this chocolate peppermint popcorn. I’ll add a few notes so you can tweak things based on what you have on hand.
Popcorn Base
- 10 cups popped popcorn (about 1/2 cup popcorn kernels, air-popped or stovetop)
- Try to use plain popcorn—no heavy butter flavor. Lightly salted is fine.
- Bagged plain popcorn works if you’re short on time; just avoid strong seasoning.
Chocolate & Peppermint Coating
- 8 ounces white chocolate (about 1 1/3 cups white chocolate chips or chopped bar)
- Use a good-quality white chocolate that lists cocoa butter in the ingredients; it melts smoother.
- 4 ounces semi-sweet or dark chocolate (about 2/3 cup chips or chopped)
- Dark chocolate keeps it from being too sweet and tastes more like classic peppermint bark.
- 1 teaspoon peppermint extract
- Make sure it’s peppermint, not spearmint, and go easy—peppermint can get strong fast.
Peppermint & Extras
- 1 cup crushed candy canes or peppermint candies (about 8–10 regular candy canes)
- I like a mix of fine dust and small chunks, so you get flavor plus crunch.
- 1/4 teaspoon fine sea salt
- Balances the sweetness and makes the peppermint pop.
- 1–2 tablespoons holiday sprinkles (optional)
- Red, white, and green sprinkles are fun if you’re making this as a Christmas popcorn gift.
Helpful Substitutions
- Dairy-free: Use dairy-free white chocolate (brands like Enjoy Life, Pascha, or King David) and dairy-free dark chocolate.
- Lower sugar: Use more dark chocolate and a bit less white chocolate; reduce the candy cane amount slightly.
- Extra pepperminty: Add up to 1/4 teaspoon more peppermint extract, but start small—you can always add, you can’t take it out.
Step-by-Step Directions
1. Prep your popcorn and workspace
Spread the 10 cups of popcorn out on a large parchment-lined baking sheet (or two medium sheets). Pick out any unpopped kernels—nobody wants a surprise tooth-cracker hiding in their peppermint popcorn.
If your popcorn is very salty, you can gently shake it in a colander first to remove excess salt.
2. Crush the candy canes
Place 1 cup candy canes (unwrapped) in a zip-top bag. Gently crush them with a rolling pin or the bottom of a heavy pan.
You want a mix of small chunks and fine pieces, but not pure dust. Set aside about 2 tablespoons of the prettiest bits to sprinkle on top at the end.
3. Melt the white chocolate
Add 8 ounces white chocolate to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each, until smooth and glossy.
- This usually takes about 1 1/2 minutes total, depending on your microwave.
- If you prefer a double boiler, melt the white chocolate gently over barely simmering water.
Once melted, stir in 1 teaspoon peppermint extract and 1/4 teaspoon sea salt. Taste a tiny bit—if you want a stronger peppermint flavor, add just a drop or two more extract.
4. Coat the popcorn with peppermint white chocolate
Drizzle about 2/3 of the melted white chocolate all over the popcorn. Use a large spatula or your (clean) hands to toss the popcorn, scooping from the bottom so everything gets some coating.
Then drizzle on the remaining white chocolate, focusing on any bare spots. Work fairly quickly; white chocolate firms up faster than dark.
5. Add the crushed peppermint
While the white chocolate is still tacky, sprinkle most of the crushed candy cane over the popcorn. Toss gently again to spread the peppermint evenly.
You’ll see some of the candy cane dust melt slightly into the warm chocolate—this is good. It helps flavor the coating and gives that “white chocolate peppermint” vibe in every bite.
6. Melt the dark or semi-sweet chocolate
In a clean microwave-safe bowl, melt 4 ounces dark or semi-sweet chocolate in 20–30 second bursts, stirring until smooth.
If it’s too thick for drizzling, you can stir in 1/2 teaspoon neutral oil (like canola or refined coconut) to thin it a bit.
7. Drizzle the dark chocolate
Using a spoon or a small piping bag (or even a zip-top bag with the corner cut off), drizzle the melted dark chocolate back and forth over the peppermint bark popcorn.
You don’t need to coat every piece; think decorative lines. This adds that classic peppermint bark look and cuts the sweetness with a little chocolate bitterness.
8. Finish with toppings
While the dark chocolate is still wet, sprinkle on:
- The reserved 2 tablespoons crushed candy cane
- Optional holiday sprinkles
This gives you those pretty red-and-white pops on top that look so festive in gift bags or bowls.
9. Let it set
Leave the tray at room temperature for about 20–30 minutes, or until the chocolate is firm to the touch.
If your kitchen is warm, you can slide the tray into the fridge for 10–15 minutes, but don’t leave it in there for hours or the popcorn can pick up moisture and lose its crispness.
10. Break into clusters and serve
Once everything is set, gently break the peppermint bark popcorn into clusters. Some will be big, some small—that’s part of the charm.
Transfer to a serving bowl, or pack into bags and containers for gifting. Try not to eat half the batch while you “taste test”… though no promises.
Servings & Timing
- Yield: About 10–12 snack servings (or 6–8 generous holiday-movie-night servings)
- Prep Time: 10 minutes (popping corn, crushing candy canes, gathering ingredients)
- Assembly Time: 10–15 minutes (melting chocolate, tossing, drizzling)
- Set Time: 20–30 minutes at room temperature (or 10–15 minutes in the fridge)
- Total Time: About 40–50 minutes, mostly hands-off while the chocolate sets
Fun Variations to Try
You know what? This recipe is begging for little twists. Here are a few of our favorites:
- Milk Chocolate Peppermint Popcorn – Use milk chocolate instead of dark for a sweeter, more kid-friendly version.
- Triple Chocolate Holiday Popcorn – Mix white, milk, and dark chocolate drizzles for a super chocolate peppermint popcorn mix.
- Salted Peppermint Bark Popcorn – Sprinkle flaky sea salt on top right after the dark chocolate drizzle for a sweet-salty crunch.
- Hot Cocoa Peppermint Popcorn – Toss the coated popcorn with 1–2 tablespoons hot cocoa mix before the chocolate fully sets.
- Nutty Peppermint Crunch – Add 1/2 cup toasted chopped almonds or cashews to the popcorn before coating.
- Color-Themed Party Popcorn – Skip the sprinkles and use only red and white candy canes for a clean, candy-cane stripe look—or add blue for a winter party theme.
How to Store & Make Ahead
A little planning means you can have this festive popcorn snack ready whenever guests walk in the door.
Storing
- Room temperature:
- Store peppermint bark popcorn in an airtight container at room temp for 4–5 days.
- Keep it away from direct heat and humidity so the chocolate doesn’t soften and the popcorn stays crunchy.
- Refrigerator:
- Not my first choice, because popcorn can absorb moisture and soften a bit.
- If you must refrigerate (very warm climate), use an airtight container and eat within 3–4 days.
Freezing
You can freeze it, but texture changes slightly.
- Freeze in an airtight container or freezer bag (remove as much air as possible) for up to 1 month.
- Thaw at room temperature in the sealed container, so condensation forms on the outside, not on the popcorn.
Make-Ahead Tips
- Make the full batch 1–3 days before gifting; it will still taste fresh if kept airtight.
- For party prep, make a double batch the day before and store in large containers; transfer to bowls right before serving.
- If the popcorn loses a bit of crunch, spread it on a baking sheet and let it sit uncovered at room temperature for 30–40 minutes; sometimes that helps dry it slightly.
Notes from My Kitchen (and a Few Lessons Learned)
- Choose your popcorn wisely: Air-popped popcorn works great, but stovetop with 1–2 tablespoons oil gives a richer flavor and helps the chocolate cling. I’d skip strong butter flavors, since they can compete with the peppermint.
- Avoid over-salting: A little salt sharpens the chocolate peppermint flavors; too much makes it odd. If your popcorn is already salted, reduce or skip the added salt.
- Peppermint extract is powerful: The first time I tested this, I got a little heavy-handed and it tasted like chewing gum on popcorn. Start with 1 teaspoon, taste, and adjust very gently.
- Candy cane texture matters: Don’t crush everything to dust. A mix of tiny bits and small pieces gives better crunch and more visual appeal.
- Chocolate melting tip: If your white chocolate seizes (turns grainy and stiff), you likely overheated it. You can sometimes rescue it with 1 teaspoon neutral oil, but it’s easier to heat gently and stir well from the start.
- Making it for kids vs adults: For younger kids, use more white and milk chocolate and fewer candy cane chunks. For adults, bump up the dark chocolate and keep a bit more of the peppermint crunch.
- Batch size: If you double the recipe, use two large baking sheets or a big roasting pan for tossing; packed pans lead to uneven coating.
Frequently Asked Questions
1. Can I use microwave popcorn for this peppermint bark popcorn recipe?
Yes, you can use plain or lightly salted microwave popcorn, but avoid strong butter or “movie theater” flavors—they’ll clash with the peppermint.
2. My white chocolate got thick and lumpy. What happened?
It likely overheated or came into contact with a bit of water. Melt it gently in short bursts and stir well; if it’s only slightly thick, you can stir in a small splash (1/2–1 teaspoon) of neutral oil.
3. How strong is the peppermint flavor?
With 1 teaspoon peppermint extract and 1 cup crushed candy canes, the flavor is clearly peppermint but not overwhelming. If you’re sensitive, start with 1/2 teaspoon extract and taste before adding more.
4. Can I make this peppermint popcorn dairy-free or vegan?
Yes—use dairy-free white chocolate and dark chocolate, and double-check that your candy canes are vegan. The rest of the ingredients are naturally dairy-free.
5. How long does peppermint bark popcorn stay fresh?
Stored in an airtight container at room temperature, it stays tasty and crunchy for about 4–5 days. After that, the popcorn may start to soften a bit.
6. Can I skip the dark chocolate drizzle?
Absolutely. You’ll have more of a pure white chocolate peppermint popcorn, which is still delicious—just a bit sweeter.
7. What’s the best way to package this as a gift?
Let it set completely, then portion into cellophane bags, small tins, or mason jars. Add a ribbon and a little label that says “Peppermint Bark Popcorn” and you have a lovely holiday gift.
8. Is this recipe gluten-free?
Yes, as long as your popcorn, chocolate, and candy canes are certified gluten-free. Check labels if you’re serving someone with celiac disease or a strong gluten sensitivity.
Wrapping It Up (and Grabbing a Handful)
This Peppermint Bark Popcorn Recipe is everything I love about holiday treats: easy, festive, and ready for sharing. You get that nostalgic peppermint bark flavor—white chocolate peppermint, crunchy candy canes, a touch of dark chocolate—wrapped around fluffy popcorn for a snack that feels special but doesn’t require bakery-level skills.
Give it a try for your next holiday movie night, cookie tray, or gift exchange, and let me know how it goes. Leave a comment with your favorite variation—extra dark chocolate, more candy canes, hot cocoa twist—and if you’re still in a peppermint mood, you might enjoy pairing this with homemade hot chocolate or peppermint mocha for the coziest December night.
Peppermint Bark Popcorn
Ingredients
- 10 cups popped popcorn about 1/2 cup kernels; plain, air-popped or stovetop; lightly salted is fine
- 8 ounces white chocolate about 1 1/3 cups chips or chopped bar; choose one with cocoa butter for smoother melting
- 4 ounces semi-sweet or dark chocolate about 2/3 cup chips or chopped; dark helps balance sweetness
- 1 teaspoon peppermint extract not spearmint; add more only to taste
- 1 cup crushed candy canes or peppermint candies about 8–10 regular candy canes; a mix of fine pieces and small chunks
- 1/4 teaspoon fine sea salt reduce or omit if popcorn is already salted
- 1-2 tablespoons holiday sprinkles optional; red, white, and green for a festive look
- 1/2 teaspoon neutral oil optional; canola or refined coconut, to thin dark chocolate if needed
Instructions
- Spread the 10 cups of popped popcorn out on a large parchment-lined baking sheet (or two medium sheets). Pick out any unpopped kernels. If the popcorn is very salty, gently shake it in a colander to remove excess salt.10 cups popped popcorn
- Place the candy canes or peppermint candies in a zip-top bag and gently crush with a rolling pin or the bottom of a heavy pan until you have a mix of fine pieces and small chunks. Set aside about 2 tablespoons of the prettiest bits for topping.1 cup crushed candy canes or peppermint candies
- Add the white chocolate to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each, until smooth and glossy (about 1 1/2 minutes total). Alternatively, melt gently over a double boiler.8 ounces white chocolate
- Stir the peppermint extract and fine sea salt into the melted white chocolate. Taste a tiny bit; if you want a stronger peppermint flavor, add just a drop or two more extract.8 ounces white chocolate, 1 teaspoon peppermint extract, 1/4 teaspoon fine sea salt
- Drizzle about two-thirds of the peppermint white chocolate all over the popcorn. Use a large spatula or clean hands to gently toss, scooping from the bottom so everything gets some coating. Drizzle on the remaining white chocolate, focusing on any bare spots. Work fairly quickly, as white chocolate firms up fast.10 cups popped popcorn, 8 ounces white chocolate
- While the white chocolate is still tacky, sprinkle most of the crushed candy cane over the popcorn (reserving the 2 tablespoons set aside). Toss gently again to distribute the peppermint evenly. Some of the finer candy cane dust will melt into the chocolate, adding extra peppermint flavor.10 cups popped popcorn, 1 cup crushed candy canes or peppermint candies
- In a clean microwave-safe bowl, melt the dark or semi-sweet chocolate in 20–30 second bursts, stirring until smooth. If it seems too thick for drizzling, stir in up to 1/2 teaspoon neutral oil to thin slightly.4 ounces semi-sweet or dark chocolate, 1/2 teaspoon neutral oil
- Using a spoon, small piping bag, or a zip-top bag with a tiny corner snipped off, drizzle the melted dark chocolate back and forth over the peppermint-coated popcorn. You don’t need to coat every piece—aim for thin, decorative lines.10 cups popped popcorn, 4 ounces semi-sweet or dark chocolate
- While the dark chocolate is still wet, sprinkle the reserved 2 tablespoons of crushed candy cane and the optional holiday sprinkles evenly over the top for color and crunch.1 cup crushed candy canes or peppermint candies, 1-2 tablespoons holiday sprinkles
- Let the popcorn sit at room temperature for 20–30 minutes, or until the chocolate is firm to the touch. If your kitchen is warm, place the tray in the refrigerator for 10–15 minutes (but avoid leaving it for hours so the popcorn doesn’t soften). Once set, break into clusters and transfer to a serving bowl or package in bags, jars, or tins for gifting.
