Peppermint Bark Popcorn Treat (Printable Version)

Sweet and salty popcorn coated in chocolates and peppermint for festive snacking or gifting.

# What You'll Need:

→ Popcorn

01 - 12 cups plain popped popcorn (approximately 1/2 cup unpopped kernels)

→ Chocolates

02 - 1 cup semisweet or dark chocolate chips (170 g)
03 - 1 cup white chocolate chips (170 g)

→ Peppermint

04 - 1/2 cup crushed peppermint candies or candy canes (about 6 standard candy canes)

→ Topping

05 - 1/4 teaspoon sea salt (optional)

# Directions:

01 - Line a large baking sheet with parchment paper and set aside.
02 - Place the popped popcorn in a large mixing bowl, carefully removing any unpopped kernels.
03 - Melt semisweet or dark chocolate chips in a microwave-safe bowl using 30-second intervals, stirring between each until smooth.
04 - Drizzle the melted semisweet chocolate evenly over the popcorn and toss gently to coat thoroughly.
05 - Transfer the chocolate-coated popcorn onto the prepared baking sheet, spreading it out evenly.
06 - In a clean microwave-safe bowl, melt the white chocolate chips similarly until smooth.
07 - Drizzle the melted white chocolate over the popcorn in an even layer.
08 - While the chocolate is still warm, sprinkle crushed peppermint candies evenly over the popcorn.
09 - Lightly sprinkle with sea salt if desired to enhance flavor contrast.
10 - Allow the mixture to set at room temperature for 30 minutes until firm, then break into clusters and serve or store in an airtight container.

# Expert Advice:

01 -
  • It comes together in about 20 minutes but tastes like you spent hours in the kitchen—the kind of thing that makes you look like a holiday genius.
  • The combination of dark and white chocolate with bright peppermint hits all the right notes: sweet, salty, minty, and deeply satisfying.
  • It's endlessly customizable and makes the most thoughtful homemade gift, especially when tucked into cellophane bags tied with ribbon.
02 -
  • Don't overmelt the chocolate. If it's too hot when you drizzle it, it'll slide right off the popcorn. Let it cool for a minute or two and it becomes thick enough to cling.
  • Crush your peppermint candies while the chocolate is still warm. If you wait until it's set, the chocolate will crack under the pressure of crushing, and those shards won't stick as prettily.
  • Use parchment paper, not regular paper. This is non-negotiable. The chocolate will stick to anything else, and cleanup becomes a nightmare.
03 -
  • Melt chocolate slowly and deliberately. Those 30-second bursts might seem fussy, but they're the difference between silky chocolate and grainy, broken chocolate.
  • Use a light touch when tossing the popcorn with chocolate. Aggressive stirring breaks the popcorn and creates powder instead of clusters. Gentle and patient wins here.

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