Lunch: Peppermint Bark Popcorn
Recipe by Candace Braun Davison We recommend going for light butter or 94 percent fat free, so the butter flavor doesn't compete with the rest of the snack.
Ingredients
1 bag microwave popcorn
1 c. white chocolate
1 tbsp. vegetable oil
1/2 c. crumbled peppermint bark
2-3 mini candy canes, crushed
2 tbsp. red and green sprinkles
Instructions
Heat the popcorn in the microwave according to the package's instructions. Set aside.
Place the white chocolate and vegetable oil in a microwave-safe bowl and microwave in 20-second intervals, stirring in between, until fully melted.
Pour the popcorn into a gallon-size resealable plastic bag, add melted white chocolate and crumbled peppermint bark and toss until fully coated. Spread the white chocolate-covered popcorn on an even layer on a parchment-lined baking sheet or tray, then top with crushed candy cane pieces and sprinkles. Let set for 3-5 minutes before serving.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
