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  • Sarah Orschel

    Peppermint Bark Popcorn 2 bags microwave popcorn, popped (18-20 cups) 1 6oz box candy canes, crushed 1 package Almond Bark 1 tsp peppermint extract or a few drops of peppermint oil Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes on top of the popcorn. (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!) Melt almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!

  • Lorrie Cerny

    Peppermint Popcorn Bark | Plain Chicken: 18-20c popped popcorn, 1 6oz box candy canes crushed, 1pkg almond bark, 1tsp peppermint extract or few drops peppermint oil. Pour crushed candy canes on top of popped popcorn, melt bark and pour over popcorn and stir. Pour popcorn on wax paper and allow to harden. Break into pieces and enjoy. Try this with marshmallows instead of almond bark?

  • Gail M

    Peppermint Popcorn Bark: 6 oz crushed candy canes over 20 cups popcorn in lg bowl. Use food processor to crush. Melt 24 oz pkg almond bark as directed. Add 1 tsp peppermint extract or peppermint oil to almond bark & pour over popcorn. Stir til all popcorn is coated. Pour popcorn on wax paper, let harden. Once the popcorn has hardened, break into pieces & enjoy! gm

  • Rachel Rubio

    white chocolate peppermint popcorn adapted from the plain chicken’s recipe 1 bag microwave popcorn, popped 3 ounces of candy canes, crushed 1 bar of white chocolate 1 teaspoon peppermint extract 1. unwrap the peppermints and pulverize them. for years i used the baggie method: throw them in a baggie and beat the hell out of them with a rolling pin. often the bag would bust, unleashing hard-won peppermint dust and a string of profanities. per another blogger’s suggestion, i now use a food processor. i will never look back. 2. pop the popcorn per the instructions on its box. 3. dump the popcorn in a gallon-sized baggie. add the crushed peppermint and toss to coat. 4. break or cut the white chocolate into small chunks and melt. i prefer using a double boiler (when i attempt to use the microwave, the chocolate seizes). the trick with white chocolate is to work slowly and stir constantly. keep your eyes on the candy thermometer and never allow the temperature of white chocolate (other chocolates—and i use this term loosely—are not as temperamental) to rise above 110°F. be careful that your double boiler and utensils are bone dry—chocolate is oil-based and will transform from a shiny, smooth lava to a lumpy, grainy mass (aka seizing) upon contact with water. 5. add peppermint extract to the chocolate and stir. pour the peppermint white chocolate into the baggie. shake well. eat the gooey popcorn or, if you have willpower, allow it to cool first. 6. enjoy!

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