Chocolate Peppermint Popcorn – a delicious recipe with Chocolate Peppermint Sandwich Cookies, Kernels, Chocolate Chips. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place cookies in a large plastic bag. Using a rolling pin (or other heavy, smooth object), break up cookies into very small pieces. Set aside.
2
Line a baking sheet with parchment paper.
3
Pop popcorn using an air popper (no oil!). Place all popped popcorn in one layer on lined baking sheet. Remove any un-popped kernels. Let cool completely.
4
Over a double boiler or a heat-resistant bowl over a pot of simmering water, place chocolate chips into top bowl. Melt slowly and stir constantly once chocolate ships start to melt. Continue until all chocolate chips are melted into an even mixture.
5
Use a spoon to drizzle chocolate over cooled popcorn. Sprinkle smashed peppermint cookie pieces over popcorn while chocolate is still warm. Let stand and set on the counter for at least 30 minutes. The chocolate should be completely hardened.
6
Serve or keep in an airtight container or plastic bag for up to a week.
952
kcal
Calories
53
g
Fat
107
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 6 whole Chocolate Peppermint Sandwich Cookies, 1/3 cups Popcorn Kernels, 1/2 cups Dark Chocolate Chips.
Yes, Chocolate Peppermint Popcorn falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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