Peppermint Bark Popcorn

Ingredients

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Equipment

• Large heavy-bottomed pot with a lid (a Dutch oven works well)
• Large rimmed baking sheet
• Parchment paper
• Two microwave-safe bowls
• Plastic bag and rolling pin
• Rubber spatula

Allergen note: Chocolate contains milk and may contain soy. Coconut oil is tree-nut-adjacent for some labeling; check chocolate and candy labels for other allergens.

Instructions

1. 1

   Line the sheet

   Cover a large rimmed baking sheet with parchment paper so the chocolate won't stick. It needs to fit in your refrigerator later — use two smaller sheets if yours doesn't.

2. 2

   Pop the corn

   Pour the oil into a large heavy-bottomed pot with a lid and set over medium heat with 2 test kernels. Once they pop, add the remaining kernels, cover, and give the pot a shimmy to spread them out. Cook over medium heat, shaking occasionally, with the lid cracked just a smidge so the popcorn stays crisp, until the popping slows to one pop every few seconds.

3. 3

   Salt and spread

   Dump the popcorn onto the parchment-lined sheet and discard any unpopped kernels — they're hard to spot later. Sprinkle the fine salt evenly over the popcorn and stir to combine.

4. 4

   Crush the candy canes

   Put the candy canes in a plastic bag, cover it with a tea towel, and crush them finely by rolling a rolling pin over the bag (a mallet or hammer works too).

5. 5

   Melt the chocolates

   Put the chocolate chips in one microwave-safe bowl and the white chocolate in another. Melt in twenty-second bursts, stirring between each, until completely smooth — one may finish before the other.

6. 6

   Drizzle and top

   Stir the peppermint extract into the dark chocolate, then drizzle it all over the popcorn. Drizzle the white chocolate next (if it has thickened, warm it for 10–20 seconds first). Working quickly, sprinkle the crushed candy canes over everything, then a very light sprinkle of flaky salt if using.

7. 7

   Chill and break up

   Refrigerate the sheet for 15–20 minutes, until the chocolate is completely set — it should be snappy when you break some off. Break the popcorn into pieces with your hands and serve.