Peppermint Bark Popcorn .
This is great at Chrismas time, but it is pretty and the pinkness makes it nice for a spring or Easter event. Kathryn served it at Bunco in December and I have been intending to get it posted ever since!
• 2 bags microwave popcorn* (use natural/lightly salted)
• 1 lb Almond Bark
• 6oz box candy canes, crushed. (About 1-1 1/2 C total)
• 2 tea. peppermint extract
• 3/4 C semi-sweet chocolate chips
*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.
Unwrap the candy canes to crush them. Put the candy canes in a large zip-lock bag and have a whack with a meat mallet or similar tool.
To melt the almond bark, follow the instructions on the package. Or break it up and put it in a glass measuring cup and microwave on 1 min intervals until it's nice and smooth.
When the almond bark is melted, add the peppermint extract.
Place the popcorn in a large bowl and pour the almond bark over it, then stir to combine.
Sprinkle the candy canes all over. Stir it up really well until the candy is evenly distributed. Pour the popcorn out onto a piece of waxed paper, parchment, or foil. Spread it out into an even layer and leave it alone!
While the popcorn is setting, place chocolate chips in a microwave-safe bowl and microwave in 30 second intervals until melted and smooth.
Drizzle the melted chocolate over the popcorn. You can use a fork, or put it in a zip-lock bag with the corner cut off. Leave it until the almond bark and the chocolate is hardened. If you need to hurry it up, do this whole process on lined cookie sheets you can pop in the fridge.