Do you love peppermint bark??
Honestly, I find myself forgetting about peppermint bark all of the time because there are just so many good things to eat this time of year. And, as you may have noticed, I tend to have tunnel vision for the more main-event style desserts (like the pies and tarts and an upcoming flourless chocolate cake that I could eat for breakfast lunch and dinner…and dessert, of course).
But the same thing happens to me every year with peppermint bark. Once I have my first bite of the season, I just think of all the time I’ve wasted by not having peppermint bark on my radar because it is so, so good!
And, I will admit, as much as I love all-out desserts, it’s nice to have something a little less intensive to maybe put out for company as a little pre-dinner snack. Or to load onto your display of Christmas cookies. Or to just sit and sample by yourself. (Not that I’ve done this.)
(And by that, I mean I absolutely have done this, and sampled HEAVILY while recipe testing, and am even munching on some as I write this post.)
This Peppermint Bark Popcorn is the perfect sweet snack for the holiday season. It’s regular, crowd-pleasing popcorn coated in melted white chocolate and candy cane bits, all drizzled with dark chocolate.
It’s sweet, a little salty, and so festive looking!
Best of all, it’s so simple to make! If you can pop popcorn and melt chocolate, you can have this ready in no time!
Peppermint Bark Popcorn
All the flavor of your favorite peppermint bark, on popcorn! It's so simple to make, and is the perfect sweet-and-salty snack for the holiday season.
Ingredients
- 10 cups popped popcorn (I used 1 (3.3 ounce) bag of microwave popcorn), picked over for unpopped kernels
- 8 ounces white chocolate
- 4 candy canes
- 2 ounces dark chocolate
Directions
Line a baking sheet with parchment paper and set aside.
Place unwrapped candy canes in an airtight bag and use a rolling pin to pound into very small pieces. Set aside.
In a microwave safe bowl, microwave the white chocolate in 30-second intervals until melted, stirring frequently. Meanwhile, place the popped popcorn in a large bowl.
Once white chocolate has melted, pour it over the popcorn. Add candy cane pieces and gently toss until popcorn is evenly coated. Spread into an even layer on the baking sheet. Refrigerate until chocolate has hardened – about 30 minutes.
Melt the dark chocolate in a microwave safe bowl, microwaving in 30-second intervals and stirring frequently. Once melted, drizzle over the popcorn. Refrigerate until hardened, about 10 minutes.
Break apart into small pieces and store in an airtight container for up to 1 week.
