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Peppermint Popcorn Bark Candy: A Festive Treat with a Twist

Peppermint Popcorn Bark Candy

Crisp plain popcorn is folded with melted white chocolate, finished with crushed peppermint candy canes, and chilled until firm. This festive no-bake candy makes about 12 to 16 irregular bark pieces.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cups Plain popped popcorn
  • 12 ounces (340 g) White chocolate melting wafers, white candy melts, or chopped white baking chocolate
  • 4-6 candy canes Standard-size peppermint candy canes, crushed
Optional Ingredients
  • 1/4 teaspoon Peppermint extract or peppermint oil
  • 1/8 teaspoon Salt, especially if using unsalted popcorn

Method
 

Step-by-Step
  1. Line a rimmed baking sheet with parchment paper or wax paper. Place 8 cups of plain popped popcorn in a very large bowl and remove as many unpopped kernels as possible.
  2. Melt the white chocolate in a microwave-safe bowl in 20- to 30-second intervals, stirring after each interval. Continue until nearly smooth, then stir until completely melted; you may also use a gentle double boiler.
  3. Stir in the optional peppermint extract only after the chocolate has melted. Use no more than the listed amount because excess liquid can cause some white chocolate to thicken or seize.
  4. Pour the melted chocolate over the popcorn and fold gently with a large spatula until most of the popcorn is coated. Work carefully so the popcorn stays light and crunchy rather than crushed.
  5. Spread the coated popcorn onto the prepared baking sheet in an even layer. Immediately scatter the crushed candy canes over the top, pressing them very lightly into the coating if needed.
  6. Refrigerate the sheet for 30 to 40 minutes, or until the bark is firm throughout. Letting it set completely makes it easier to break into clean, irregular pieces.
  7. Break the chilled bark into pieces and place them in an airtight container. Store the candy in a cool, dry place so the chocolate remains firm and the peppermint stays crisp.

Notes

Use plain popcorn rather than buttered, heavily salted, or microwave popcorn, which can make the bark greasy or overly salty. White candy melts or vanilla-flavored almond bark are often easy to melt smoothly; if using almond bark, published variations commonly use 16 to 20 ounces for a thicker coating.