Peppermint Bark Popcorn Recipe
If you’re craving something festive, crunchy, and downright joyful, this Peppermint Bark Popcorn Recipe is your new holiday tradition waiting to happen—no oven, no stress, all sparkle.
This easy peppermint bark popcorn is everything we love about classic peppermint bark—cool peppermint, creamy white chocolate, and rich dark chocolate—tossed with a big bowl of fluffy popcorn for the ultimate holiday popcorn snack. I make a few big batches every December for Christmas movie nights, gift tins for neighbors, and those “I need a holiday dessert in 20 minutes” moments. It’s a fun mash-up of peppermint bark, peppermint popcorn, and chocolate peppermint popcorn, and it always disappears faster than I expect.
You know what? At 50, I’ve learned that holiday food doesn’t have to be complicated to feel special. This recipe is no-bake, kid-friendly, and surprisingly easy to lighten up a bit—air-popped popcorn, dark chocolate, and just enough peppermint candy to make it feel like Christmas popcorn without sending everyone into a sugar spiral.
Why You’ll Love This Peppermint Bark Popcorn Recipe
- Perfect no-bake holiday treat—no oven, no stovetop babysitting.
- Ready in about 30 minutes, including cooling time.
- An easy, festive popcorn snack for holiday parties, potlucks, and cookie exchanges.
- Ideal for gift-giving—pack into tins, jars, or treat bags.
- Uses simple pantry ingredients you can find in any grocery store.
- Flexible and forgiving—use white, dark, or milk chocolate, whatever you love.
- Naturally gluten-free as long as your candy canes and chocolate are GF.
- Fun for kids to help with (especially the candy cane smashing part!).
- A creative way to enjoy peppermint bark without making a full candy slab.
- Great make-ahead snack—stays crunchy for days when stored well.
Ingredients
Here’s everything you’ll need for this festive peppermint bark popcorn.
- 10 cups popped popcorn
- About 1/2 cup kernels, air-popped or stovetop. Use plain popcorn—no butter, no heavy flavorings.
- 8 ounces white chocolate (good-quality bars or chips)
- Choose real white chocolate made with cocoa butter for the best melt and flavor.
- 4 ounces semi-sweet or dark chocolate
- I like Ghirardelli or Guittard, but use your favorite brand.
- 1 tablespoon neutral oil (vegetable, canola, or melted coconut oil)
- Helps the chocolate coat the popcorn smoothly and stay a bit softer.
- 1/2 teaspoon pure peppermint extract
- Not “mint flavor”—go for peppermint extract for that classic peppermint bark taste.
- 3/4–1 cup crushed candy canes or peppermint candies
- Adjust this to taste. Use the smaller amount for a lighter peppermint crunch.
- 1/4 teaspoon fine sea salt
- A little salt keeps the popcorn from tasting too sweet and makes the chocolate pop.
- Optional toppings:
- Holiday sprinkles
- Extra mini chocolate chips
- A drizzle of additional melted chocolate for a bakery-style finish
And here’s a peek at what it looks like when it all comes together:
A quick ingredient tip:
If you’re using microwave popcorn, choose a plain or lightly salted variety. Buttered popcorn can fight with the peppermint flavor, and not in a good way.
Directions
-
Prep your popcorn base
Spread the 10 cups of popped popcorn on a large, parchment-lined baking sheet (or two smaller sheets). Pick out any unpopped kernels so nobody breaks a tooth—this is worth the extra minute. -
Crush the candy canes
Place your candy canes or peppermint candies in a zip-top bag. Seal it, then gently whack with a rolling pin or the bottom of a heavy pan until you have a mix of small pieces and some fine “peppermint dust.” Set aside. -
Melt the white chocolate
Add the white chocolate and 2 teaspoons of the oil (from your 1 tablespoon) to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each one, until smooth and fully melted. It usually takes about 1–1 ½ minutes total.- If it looks thick or lumpy, stir in another teaspoon of oil and keep mixing until silky.
-
Flavor the white chocolate
Stir the peppermint extract and sea salt into the warm white chocolate. Taste a tiny bit with a spoon—if you want a stronger peppermint kick, add another drop or two. Go slowly; peppermint can go from festive to “toothpaste” pretty fast. -
Coat the popcorn
Pour the peppermint white chocolate over the popcorn. Use a large spatula or your (clean) hands to gently toss the popcorn, trying to coat as evenly as possible. Work fairly quickly, because the chocolate will start to set as it cools. -
Add the candy cane crunch
While the coating is still wet, sprinkle the crushed candy canes all over the popcorn. Toss again very lightly so some pieces stick to all sides, but don’t mix so hard that everything clumps into one huge ball—unless you like big clusters! -
Melt the dark or semi-sweet chocolate
In a clean bowl, melt the dark or semi-sweet chocolate with the remaining oil using the same microwave method: short bursts, stirring between each. You want it smooth and pourable. -
Drizzle for that “peppermint bark” look
Use a spoon or a small bag (you can pour the melted chocolate into a sandwich bag and snip a tiny corner) to drizzle the dark chocolate over the peppermint popcorn. Go in zigzags across the pan—this is the fun, artsy part. -
Let it set
Leave the pan at room temperature for 15–20 minutes, or until the chocolate is firm to the touch. If your kitchen is warm, you can pop the tray into the fridge for about 10 minutes to speed things up. -
Break apart and serve
Once everything is set, break the peppermint bark popcorn into clusters. Transfer to a serving bowl, or portion into jars, treat bags, or tins for gifting.
Servings & Timing
- Yield: About 10–12 cups of Peppermint Bark Popcorn (8–10 snack servings)
- Prep Time: 10–15 minutes
- Cooling/Setting Time: 15–20 minutes
- Total Time: About 30 minutes
This makes a great “bring to the office” batch or holiday party snack. If you’re serving a crowd, you can easily double the recipe—just use two baking sheets so it can spread out.
Fun Variations to Try
You know what? Once you make this once, you’ll start thinking of all kinds of twists. Here are some of my favorites:
- Extra-Chocolatey Peppermint Popcorn: Double the dark chocolate and drizzle it over half the popcorn, then toss lightly for a more chocolate-forward mix.
- Dairy-Free Peppermint Popcorn: Use dairy-free white chocolate (or just skip it) and rely on dark chocolate plus peppermint for flavor.
- Mocha Peppermint Popcorn: Stir 1 teaspoon instant espresso powder into the dark chocolate before drizzling for a coffeehouse twist.
- Salty-Sweet Peppermint Bark Popcorn: Sprinkle flaky sea salt over the top right after the dark chocolate drizzle.
- Kid-Friendly Sprinkle Version: Add holiday sprinkles on top along with the candy canes for extra color and fun.
- Nutty Peppermint Crunch: Toss in 1 cup toasted almonds, pecans, or cashews with the popcorn before adding chocolate.
Storage & Make-Ahead Tips
-
Room temperature:
Store your peppermint bark popcorn in an airtight container at room temperature for 3–4 days. Keep it away from direct heat or sunlight so the chocolate doesn’t soften. -
Refrigerator:
You can refrigerate it for up to 1 week, but let it sit at room temperature for 10–15 minutes before serving so the chocolate isn’t rock hard. -
Freezer:
Yes, you can freeze it for up to 2 months. Place in a freezer-safe bag or container, press out extra air, and thaw at room temperature before eating. The popcorn will be a bit crunchier, but still tasty. -
Make-ahead for parties:
Make this 1–2 days ahead for holiday parties or Christmas dessert tables. Wait to package in gift bags until the day of or the night before so it stays as crisp as possible.
Notes from My Kitchen
-
Use fresh popcorn:
Stale popcorn makes stale-tasting Christmas popcorn—no way around it. Pop it the same day you’re making the recipe for the best texture. -
Don’t overload the chocolate:
It’s tempting to pour on extra chocolate, but too much can make the popcorn heavy and clumpy. This ratio creates a nice, light coating that still feels snackable. -
Watch the white chocolate closely:
White chocolate can scorch if microwaved too long. Stick to short bursts and stir well, even if it looks like it’s not melting yet. -
Peppermint strength is personal:
My husband likes it strong; my grandkids prefer it mild. That’s why I start at 1/2 teaspoon extract and adjust by taste. -
Candy cane size matters:
A mix of fine dust and small chunks gives the best texture—dust sticks to the chocolate, and chunks give that satisfying crunch. -
For neat gifting:
If you’re filling jars or bags, aim for smaller clusters. Just break the popcorn a bit more once the chocolate sets. It looks tidier and is easier to portion.
FAQs
Can I use microwave popcorn for this Peppermint Bark Popcorn Recipe?
Yes—choose plain or lightly salted microwave popcorn without butter flavor. You may want to reduce the added salt slightly if it’s already salty.
How do I keep the popcorn from getting soggy?
Make sure the popcorn is completely cool and dry before adding chocolate, and don’t cover the container until the chocolate has fully set. Moisture is the enemy of crunchy popcorn.
Can I make this without white chocolate?
Absolutely. You can use only dark or semi-sweet chocolate and still get a delicious chocolate peppermint popcorn—just keep the peppermint extract and candy canes.
My chocolate seized up and got thick—what did I do wrong?
It probably overheated or came into contact with water. Try adding 1–2 teaspoons of oil and stirring it well; if that doesn’t fix it, it’s best to start a new batch of melted chocolate.
Is this recipe gluten-free?
Most plain popcorn, real chocolate, and candy canes are naturally gluten-free, but always read labels to be safe if you’re cooking for someone with celiac or gluten sensitivity.
Can kids help with this recipe?
Yes! Kids can help crush the candy canes, sprinkle toppings, and drizzle chocolate (with supervision for hot bowls). It’s a fun holiday kitchen project.
How strong is the peppermint flavor?
As written, it’s pleasantly minty but not overpowering. If you love peppermint bark, you can add a tiny bit more extract or extra crushed candy canes.
Can I use peppermint baking chips instead of candy canes?
You can. They won’t be as crunchy, but they’ll add a creamy peppermint flavor and still make a great holiday popcorn mix.
Conclusion
This Peppermint Bark Popcorn Recipe is one of those holiday treats that looks fancy, tastes festive, and secretly takes very little effort. It brings together all the cozy flavors of peppermint bark and the crunch of popcorn into a snack that’s perfect for movie nights, Christmas parties, and last-minute gifts.
Give it a try this season, and let me know how your batch turns out—leave a comment, share your favorite variation, or pass the recipe along to a friend who loves peppermint desserts. And if you’re building a full holiday party snack spread, pair this with homemade hot chocolate or a simple holiday snack mix for a table that feels as warm and welcoming as it looks.
Peppermint Bark Popcorn
Ingredients
- 10 cups popped popcorn about 1/2 cup kernels; plain, air-popped or stovetop, no butter
- 8 ounces white chocolate bars or chips; preferably real white chocolate made with cocoa butter
- 4 ounces semi-sweet or dark chocolate
- 1 tablespoon neutral oil vegetable, canola, or melted coconut oil, divided
- 1/2 teaspoon peppermint extract not mint flavor; use pure peppermint extract
- 3/4–1 cup crushed candy canes or peppermint candies adjust to taste; a mix of fine dust and small chunks
- 1/4 teaspoon fine sea salt
- holiday sprinkles optional
- mini chocolate chips optional, for extra chocolate
- additional melted chocolate optional, for extra drizzle
Instructions
- Spread the 10 cups of popped popcorn on a large, parchment-lined baking sheet (or two smaller sheets). Pick out any unpopped kernels so no one bites into a hard piece.10 cups popped popcorn
- Place the candy canes or peppermint candies in a zip-top bag. Seal the bag, then gently hit it with a rolling pin or the bottom of a heavy pan until you have a mix of small pieces and fine peppermint dust. Set aside.3/4–1 cup crushed candy canes or peppermint candies
- Add the white chocolate and about 2 teaspoons of the neutral oil to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each, until completely smooth and melted, about 1–1 1/2 minutes total. If the mixture seems thick or lumpy, stir in another teaspoon of oil until silky.8 ounces white chocolate, 1 tablespoon neutral oil
- Stir the peppermint extract and fine sea salt into the warm white chocolate. Taste a tiny bit and, if desired, add another drop or two of peppermint extract for a stronger flavor, being careful not to overdo it.1/2 teaspoon peppermint extract, 1/4 teaspoon fine sea salt
- Pour the peppermint white chocolate mixture over the popcorn. Using a large spatula or clean hands, gently toss until the popcorn is as evenly coated as possible. Work fairly quickly before the chocolate starts to set.10 cups popped popcorn, 8 ounces white chocolate, 1 tablespoon neutral oil, 1/2 teaspoon peppermint extract, 1/4 teaspoon fine sea salt
- While the coating is still wet, sprinkle the crushed candy canes all over the popcorn. Toss very lightly so the pieces stick without forming one large clump, unless you prefer big clusters.3/4–1 cup crushed candy canes or peppermint candies
- In a clean microwave-safe bowl, combine the semi-sweet or dark chocolate with the remaining neutral oil. Microwave in short 20–30 second bursts, stirring between each, until smooth and pourable.4 ounces semi-sweet or dark chocolate, 1 tablespoon neutral oil
- Use a spoon or transfer the melted dark chocolate to a small sandwich bag and snip a tiny corner. Drizzle the chocolate over the peppermint-coated popcorn in zigzag lines to create a peppermint bark look. Add holiday sprinkles or mini chocolate chips now, if using.4 ounces semi-sweet or dark chocolate, holiday sprinkles, mini chocolate chips, additional melted chocolate
- Leave the tray at room temperature for 15–20 minutes, or until the chocolate is firm to the touch. If your kitchen is warm, place the tray in the refrigerator for about 10 minutes to help it set.
- Once the chocolate is fully set, break the peppermint bark popcorn into clusters. Transfer to a serving bowl, or portion into jars, treat bags, or tins for gifting.
