Peppermint Bark Popcorn
This Peppermint Bark Popcorn is a no-bake, festive holiday snack that tastes like classic peppermint bark—white chocolate, dark chocolate, and crushed candy canes—coating light, crunchy popcorn. Perfect for gifts, movie nights, and party snack bowls.
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.
Notes
Variations: Use milk chocolate instead of dark for a sweeter, more kid-friendly version; drizzle a mix of white, milk, and dark chocolate for triple chocolate popcorn; or sprinkle flaky sea salt on top right after the dark chocolate for a sweet-salty finish. For a hot cocoa twist, toss the coated popcorn with 1–2 tablespoons hot cocoa mix before the chocolate fully sets. Storage: Store in an airtight container at room temperature for 4–5 days, away from heat and humidity. If you must refrigerate in a warm climate, use an airtight container and enjoy within 3–4 days. For longer storage, freeze up to 1 month in an airtight container, then thaw at room temperature in the sealed container to avoid condensation on the popcorn.
Love this recipe?Follow us at @Recipecs for more