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Gourmet Peppermint Bark Popcorn

Airy popcorn coated in a thick, sweet white chocolate and peppermint glaze, studded with crushed candy canes. A perfect, quick, no-bake holiday snack.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Setting Time 1 minute
Total Time 15 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Popcorn Base
  • 12 cups popped popcorn cooled, plain or lightly salted
Coating & Flavor
  • 1.5 cups white chocolate melting wafers or high-quality white chocolate chips
  • 0.5 cup green candy melts optional, for drizzle
  • 1 tsp peppermint extract pure extract preferred
  • 1.5 cups candy canes crushed, for mixing and topping
  • 0.5 tsp vegetable shortening or coconut oil optional, for smooth consistency
  • 1 pinch salt optional, for balancing sweetness

Equipment

  • Large bowl or roasting pan
  • Microwave-safe bowl
  • Rolling pin or mallet
  • Large baking sheet
  • Parchment paper

Method
 

  1. Ensure popcorn is popped, cooled, and free of unpopped kernels. Place in a large bowl.
  2. Crush candy canes until you have a mix of powder and small chunky pieces.
  3. Melt white chocolate wafers (and optional shortening/oil) in a microwave-safe bowl until smooth and viscous.
  4. Stir peppermint extract and salt (if using) into the melted white chocolate.
  5. Pour melted chocolate over the popcorn. Gently toss/fold until all kernels are coated.
  6. Sprinkle 1 cup of crushed candy canes over the wet popcorn and toss quickly to distribute.
  7. Spread popcorn onto a parchment-lined baking sheet. Sprinkle the remaining 1/2 cup of candy canes over the top.
  8. Melt green candy melts (if using) and drizzle haphazardly over the mixture.
  9. Allow popcorn bark to set completely at room temperature for at least 1 hour, or in the refrigerator for 15-20 minutes.
  10. Once set, break into clusters and store in an airtight container.

Notes

Work quickly once the chocolate is melted, as it sets fast. Store in a cool, dry place to maintain crispness. Can be made up to a week in advance.