Peppermint Bark Popcorn
This Peppermint Bark Popcorn is a no-bake, festive holiday snack that combines fluffy popcorn with peppermint white chocolate, dark chocolate drizzle, and crunchy candy cane pieces. Perfect for Christmas movie nights, parties, and easy edible gifts.
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.
Notes
Use freshly popped popcorn for the best crunch, and avoid butter-flavored popcorn so it doesn’t compete with the peppermint. Don’t overload the chocolate—this ratio keeps it snackable instead of heavy. Store in an airtight container at room temperature for 3–4 days, up to 1 week in the fridge, or up to 2 months in the freezer (thaw at room temp before serving). For neater gifting, break into smaller clusters once the chocolate has set.
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