This recipe is basically kettle corn drizzled with white and milk chocolate, then sprinkled with crushed candy canes and broken into pieces for a fun spin on chocolate bark that's crunchy, chocolatey, and very festive. The sweet and salty kettle corn adds just enough salt to make this bark addictively good, and quite frankly, you need that hit of salt with all the sugar going on here!
or Semi-Sweet or Dark Chocolate
Line a sheet pan with parchment paper. Add
Kettle Corn (8 cups)
and spread it into one even layer.
Candy Canes (4)
in a Ziplock bag and crush them with a wooden spoon or a meat mallet.
White Chocolate (1 1/3 cups)
in the top of a double boiler set over simmering water, stirring occasionally. (Or, place it in a heat-proof bowl and microwave for intervals of 15 seconds, stirring in between, until melted and smooth.)
Drizzle the white chocolate over the popcorn, make sure to drizzle some over the edges and corners, too. Let it set for at least 5 minutes.
Meanwhile, melt the
Milk Chocolate (1 1/3 cups)
(just as you did with the white chocolate) and drizzle it in neat lines over the popcorn.
Sprinkle the crushed candy canes over the chocolate, then allow to set until firm, preferably in a cool room, for at least 1 hour.
Break into pieces and serve. Enjoy!
Makes 1 1/2 lb bark.
The bark will keep in a sealed container at room temperature for up to three days.
Nutrition Per Serving
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