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5 from 2 votes

Peppermint Bark Caramel Corn

Peppermint Bark Caramel Corn is perfect for gift-giving this Christmas! It's super easy to make homemade gourmet popcorn (in the microwave no less!) and has that classic caramel corn crunch with plenty of peppermint and white and dark chocolate flavors!
Prep Time10 mins
Cook Time12 mins
Additional Time30 mins
Total Time52 mins
Course: Sweets & Treats
Cuisine: American
Servings: 16 Servings
Calories: 501kcal
Author: Amy Nash


Caramel Corn

  • 15-16 cups plain [popped popcorn]
  • 1 cup brown sugar
  • ¼ cup light corn syrup
  • ½ cup salted butter
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla

Peppermint Bark Topping

  • 16 ounces semisweet or dark chocolate chopped
  • 16 ounces white chocolate chopped
  • 6 candy canes crushed with a rolling pin


  • Pour the popped popcorn into a large brown grocery bag and set aside. Line a baking sheet with parchment paper.
  • In a large microwave-safe bowl, combine the brown sugar, corn syrup, butter, and salt.
  • Microwave on high for 1 minute, then stir. Repeat four more times for a total time of 5 minutes, until the caramel mixture is hot, bubbly and thick.
  • Add the baking soda and vanilla and stir well. Be careful as the mixture will bubble and foam up a bit and it's very hot.
  • Pour the hot caramel over the popped popcorn and stir gently with a long wooden spoon. No need to worry about completely coating the popcorn at this point.
  • Fold the bag down a few times, then microwave the caramel corn on high for 1 minute.
  • Shake the bag well, then microwave again for 1 minute.
  • Shake again, then microwave for 30 seconds. Repeat one final time, for a total cook time of 3 minutes.
  • Open the bag and pour the caramel corn out onto the prepared baking sheet.
  • Melt the white and dark or semisweet chocolate in individual microwave-safe bowls by heating for 20 seconds at a time and stirring well between bursts until melted. It usually takes around 90 seconds to 2 minutes of total heating time.
  • Transfer the melted chocolate to ziplock bags and snip off a corner to drizzle the chocolate over the caramel corn.
  • Sprinkle the drizzled popcorn with crushed candy canes, then let sit for 30 minutes until the chocolate has hardened.
  • Break into chunks and clusters and store in an airtight container for up to 2 weeks.


  • I like to use Trader Joe's dark chocolate and Ghiradelli white chocolate, but you can also use white chocolate candy melts or even almond bark, if you prefer.
  • I have used both light and dark brown sugar with this recipe and both work well.
Recipe adapted from Your Home Based Mom.


Calories: 501kcal | Carbohydrates: 61g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 160mg | Potassium: 338mg | Fiber: 5g | Sugar: 45g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 4mg