Chocolate Peppermint Bark Popcorn is a fast and easy Christmas dessert recipe! Great as a snack, popcorn is topped with white and milk chocolate with peppermint extract and candy canes. A delicious winter and Christmas recipe. #peppermintbark #christmaspopcorn
Cook the popcorn as per package directions, or as follows: Add the oil to a large, 3 quart or larger pot over medium heat. Add the popcorn kernels and cover, with the lid ajar.
Shake the pot back and forth every few minutes. Remove from the heat when the popping has slowed and most kernels are popped, approximately 7 minutes. Set aside.
Crush the candy canes by placing them inside a towel and hitting with a rolling pin or anther dense, heavy object. Set aside.
Melt half of the chocolate chips in the microwave at 50% power for 30 seconds at a time, stirring after each heating until melted.
Spread the chocolate thinly on a silicone baking mat or parchment paper.
Sprinkle the popcorn into a single thin but packed layer on top of the chocolate. This bottom layer of chocolate will help hold everything together.
Melt the remaining chocolate. Using a spoon or fork, drizzle the chocolate across the top of the popcorn with fast back and forth wrist action.
Melt the white candy melts (or white chocolate chips) and drizzle on top of the popcorn like you did the chocolate chips.
Immediately sprinkle the crushed candy canes and sprinkles if using on the popcorn. Let sit to harden just a few minutes and break into pieces.
Notes
Alternatively, you can use any kind of popcorn in the quantity of 4 cups. Something plain without butter or flavors is best.Silicone baking mats are perfect for this and are reusable!Get peppermint extract here!