Peppermint Bark Popcorn
Ingredients
The popcorn
-
2
tablespoons
coconut oil or olive oil
-
½
cup
popcorn kernels
-
½
teaspoon
fine salt
The chocolate and flavoring
-
1
cup
semisweet to dark chocolate chips
-
½
teaspoon
peppermint extract or flavoring
-
½
cup
chopped white chocolate
The toppings
-
4
standard-sized
peppermint candy canes
-
optional
flaky sea salt
Instructions
- Prepare a large baking sheet with parchment paper.
- Heat oil in a large pot, add a few popcorn kernels, and cover.
- Once the kernels pop, add the remaining kernels and cover the pot.
- Shake the pot occasionally and cook until popping slows down.
- Transfer popped popcorn to the baking sheet and sprinkle with salt.
- Crush the candy canes in a bag using a rolling pin.
- Melt the chocolate chips and white chocolate separately in the microwave.
- Stir peppermint extract into the melted dark chocolate, then drizzle it over the popcorn.
- Drizzle the white chocolate over the popcorn and sprinkle with crushed candy canes and optional salt.
- Refrigerate for 15 to 20 minutes until the chocolate sets, then break into pieces and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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