Peppermint bark popcorn combines some of my favorite things: peppermint bark (well, pretty much anything mint-flavored, really) and popcorn. I would happily eat popcorn as a snack every. single. day. And if a mint dessert is available I will choose it over all other options without a question unless there is also something lemon-flavored available. So when I saw chocolate peppermint bark popcorn in a magazine (“Bake It”) that my aunt gave me when she was visiting from Delaware last week, I knew this was something that I had to examine further.
Recently I discovered something wonderful: Andes peppermint crunch baking chips. Somehow I had managed to completely miss the fact that these existed (a fact of which my sister was aware and apparently she was holding out on me-what the WHA?) until I saw this recipe for Kahlua Peppermint Patties on Baker’s Royale. Um, yeah. Suffice it to say that there is also a bottle of peppermint mocha Kahlua now residing in my kitchen.
I had to use the leftover peppermint crunch chips from this peppermint patty project into peppermint marshmallows (which I promise to share with you soon) so that I wouldn’t scarf them all while relaxing on the couch at night. Hashtag my jeans don’t fit right now.
I used to hate sweet popcorn. At least I thought I hated sweet popcorn. What I actually hated was caramel popcorn. I have never been an eater of Cracker Jacks, Fiddle Faddle, or any manner of caramel corn. Since I adore popcorn so much I have been the receiver of many popcorn tins and always lamented the fact that there seemed to be approximately 200% more caramel corn than cheese or butter popcorn (why, why, WHY?). However, when my secret pal bought me some white chocolate sea salted caramel popcorn from the Popcorn Pantry, I realized that my prejudice had been unfair. Popcorn coated in chocolate = stellar snack. And while I certainly won’t discourage you from trying out the varieties that Popcorn Pantry has to offer (and there are a lot!), I am going to encourage you to please please try making chocolate coated popcorn yourself just once..you’ll realize that it’s totally worth sparing yourself the drive and it’s a whole lot cheaper.
I didn’t use the recipe for peppermint bark popcorn from the magazine that my aunt Jeanie gave me, which came from Party Popcorn by Ashton Epps Swank, but thank you, Ashton, for inspiring this recipe. It’s truly as delicious as it looks and sounds and I think I’d like to eat the rest of the bag right now, except for that whole pesky jeans not fitting thing.
So package some of this peppermint bark popcorn up in some cute paper containers and give it away to your friends for Christmas-they’ll love you for it-and keep the rest for yourself!
Mary
Yield: 8-10 cups of popcorn
White Chocolate Peppermint Bark PopcornThis recipe was inspired by a recipe from Party Popcorn featured in "Bake It" magazine.
15 minPrep Time:
15 minCook Time:
30 minTotal Time:
Save Recipe
Ingredients
- 2 tablespoons coconut, canola, or vegetable oil
- 2/3 cup popcorn kernels
- 2 tablespoons butter
- 2 cups miniature marshmallows
- 1 bag Andes Peppermint Baking Chips
- 1 small bag peppermint candies, unwrapped and crushed
- 1 cup miniature chocolate chips
Instructions
- In a large (at least 4 quart) pot, heat the oil over medium heat until shimmering. Add the popcorn and cover. Shake the pot frequently to prevent burning. When the popping slows to a pop every few seconds, remove the popcorn from the heat and pour into a very large bowl.
- Melt the butter in a small saucepan over medium-high heat. Add the marshmallows and stir until they have completely melted. Pour over the popcorn and stir to coat.
- Pour the baking chips into a microwave-safe bowl. Microwave at 50% power for 30 second intervals, stirring after each interval, until completely melted. Pour over the popcorn along with the crushed peppermints and the chocolate chips. Stir to coat completely. Store in an airtight container or zipper bag or divide among cute food containers or bags to give as gifts.
Notes
If you prefer, you can skip the popping step and use 8-10 cups of prepped (bagged) popcorn!
7.8.1.2275https://chattavore.com/peppermint-bark-popcorn/
Mary
Yield: 8-10 cups of popcorn
This recipe was inspired by a recipe from Party Popcorn featured in "Bake It" magazine.
15 minPrep Time:
15 minCook Time:
30 minTotal Time:
Save Recipe
Ingredients
- 2 tablespoons coconut, canola, or vegetable oil
- 2/3 cup popcorn kernels
- 2 tablespoons butter
- 2 cups miniature marshmallows
- 1 bag Andes Peppermint Baking Chips
- 1 small bag peppermint candies, unwrapped and crushed
- 1 cup miniature chocolate chips
Instructions
- In a large (at least 4 quart) pot, heat the oil over medium heat until shimmering. Add the popcorn and cover. Shake the pot frequently to prevent burning. When the popping slows to a pop every few seconds, remove the popcorn from the heat and pour into a very large bowl.
- Melt the butter in a small saucepan over medium-high heat. Add the marshmallows and stir until they have completely melted. Pour over the popcorn and stir to coat.
- Pour the baking chips into a microwave-safe bowl. Microwave at 50% power for 30 second intervals, stirring after each interval, until completely melted. Pour over the popcorn along with the crushed peppermints and the chocolate chips. Stir to coat completely. Store in an airtight container or zipper bag or divide among cute food containers or bags to give as gifts.
Notes
If you prefer, you can skip the popping step and use 8-10 cups of prepped (bagged) popcorn!
Print the recipe for peppermint bark popcorn!
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