Peppermint Bark Caramel Corn

Author Leigh Anne Wilkes


  • 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

Caramel Corn

  • 16 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


  • 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