White Chocolate Peppermint Popcorn Bark Recipes
WHITE CHOCOLATE PEPPERMINT POPCORN
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with waxed paper.
- Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside.
- Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth.
- Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like.
- Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container.
WHITE CHOCOLATE PEPPERMINT POPCORN BARK
Found this today on www.popcorn.org. It looks like a winner to try at Christmas this year. I put used the cooking time as the cooling time.
Provided by enestvmel
Categories Lunch/Snacks
Time 20m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 3
Steps:
- Cover a baking pan with foil or wax paper; set aside.
- Place popcorn in a large bowl; set aside.
- Melt chocolate in a double boiler over barely simmering water, stirring until smooth OR melt according to package directions.
- Stir in crushed peppermints after chocolate is melted.
- Pour chocolate mixture over popcorn mixture and stir to coat.
- Spread onto prepared pan; allow to cool completely.
- When chocolate is cooled and set, break into chunks for serving.
- Store in an air-tight container at room temperature.
Nutrition Facts : Calories 366.8, Fat 21.8, SaturatedFat 13.2, Cholesterol 9.5, Sodium 61.2, Carbohydrate 40.3, Sugar 40.2, Protein 4
WHITE CHOCOLATE PEPPERMINT BARK
Even fans of non-white chocolate enjoyed! Stored in the refrigerator, the bark will keep for a week.
Provided by Pamela Rose
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 47m
Yield 20
Number Of Ingredients 3
Steps:
- Line an 11x17-inch baking sheet with parchment paper.
- Melt white chocolate chips in a microwave-safe glass bowl on 50% power for 3 minutes. Stir well until bowl is no longer warm. Heat for 3 minutes more; stir. Heat for 1 minute more and stir; repeat as necessary until chocolate is completely smooth.
- Stir candy canes and peppermint oil into the melted chocolate until well combined. Spread onto the prepared baking sheet. Smooth with a spatula. Refrigerate until set, 30 minutes to overnight. Break into pieces and store in an airtight container.
Nutrition Facts : Calories 240 calories, Carbohydrate 33.8 g, Cholesterol 6.5 mg, Fat 10.9 g, Protein 2.2 g, SaturatedFat 6.5 g, Sodium 39 mg, Sugar 27.9 g
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