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I mentioned the other day that I am on a bit of a peppermint kick.
I have spent the last year dreaming about this white chocolate peppermint fudge I made last year. Patiently waiting for the Andes Peppermint Crunch Baking Chips to come out again. Well, they are in the stores and I am making this again!!
My mind has been full of peppermint visions and how I can add peppermint to some of my favorite recipes. So how about some peppermint bark caramel corn! You’re going to like it! I promise.
I made a batch of my very favorite caramel corn. I have been making this for 20 years and love it! It’s made in the microwave. Get the recipe for caramel corn here.
After cooking it in the microwave spread it out onto two wax paper covered cookie sheets. Let it cool and dry.
Then melt yourself some dark chocolate. I used the dark cocoa Wilton Melts. About 2 cups worth. Drizzle over the top.
Then do the same with some white chocolate or vanilla Wilton Melts. Same amount. Just drizzle, drizzle, drizzle. Be generous. This is the glue that will hold down the peppermint and you want plenty of peppermint!
Crush up those candy canes and then sprinkle over the top. I used about 6 candy canes.
After the chocolate sets up you can break it into pieces and eat it!
Love the combination.
Package it up in some bags, tie it with a ribbon and you’ve got a quick and easy neighbor gift for the holidays.
Ingredients
- 1 batch of caramel corn
- 2 C dark chocolate pieces ( I used Wilton Melts), melted
- 2 C white chocolate pieces (I used Wilton Melts), melted
- 6 crushed candy canes
- 6 cups popped corn (I used my air popper)
- 1 C brown sugar
- 1/4 C Karo syrup
- 1/2 C butter
- 1/2 tsp baking soda
- 1/2-1 tsp vanilla
Instructions
- To Make Caramel Corn:
- Cook sugar, syrup and butter in a glass bowl in microwave on high for one minute.
- Stir and repeat for a total of five minutes. Should be hot and bubble.
- Add in baking soda and vanilla
- Mix until foamy.
- Put popped corn into a brown grocery bag.
- Pour syrup into bag. Stir to coat.
- Fold bag over. Place in microwave and microwave for one minute and shake.
- Repeat. Microwave 30 seconds and shake. Repeat.
- Drizzle caramel corn with melted chocolate and then sprinkle with crushed candy cane
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Looks YUMMY!!!! Totally off topic but this morning on KGW is saw one of your family photos the one from the 80′s that you posted December 23, 2008. Too cute!
Wasn’t that fun – we had one of the TV stations come and interview us this afternoon for the news tonight! We made the front page of The Oregonian too!
Looks great! Fun to see you in the news this week. Also, love the white trees…are those antiques or new?
Don’t you just love them! I fell instantly in love when I found them in a little shop in Cannon Beach this weekend. I had to have them!
Just saw you on Fox 12 News!!! You did a great job!!! Your family is so cute and good for you for sticking with tradition! Love your site.
The recipe looks great! How long will it keep? I’d like to send it as teacher gifts, but need to make it a few days ahead of time.
As long as you it keep it airtight it will last for several days – it may not be quite a crisp but still yummy!
Making this now!! Smells sooo good. I’m going to try using my foodsaver to wrap it up for gifts for Christmas. That way I can’t eat it!!