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Lightened-Up Candy Corn Popcorn Bark

lightened-up candy corn popcorn bark - featured image
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A quick and easy 15-minute Halloween treat made with popcorn, white chocolate, and candy corn. Perfect for fall gatherings, classroom parties, or a cozy night in.

Ingredients

Scale
  • 8 cups air-popped popcorn (about 1/3 cup unpopped kernels, or use 1 bag of plain microwave popcorn, popped and unbuttered)
  • 1 1/2 cups white chocolate chips (preferably Ghirardelli or Guittard)
  • 1 tablespoon coconut oil (refined for no coconut flavor)
  • 1/2 cup candy corn (classic Brach’s works great)
  • 1/4 teaspoon sea salt (flaky salt like Maldon is ideal)
  • Optional: 1/4 cup roasted, salted peanuts

Instructions

  1. Pop your popcorn. If using an air popper, pop 1/3 cup of kernels. If using microwave popcorn, pop one bag of plain, unbuttered popcorn. Remove any unpopped kernels. Spread the popcorn on a prepared baking sheet in a single layer and let it cool for 2-3 minutes.
  2. Prepare your baking sheet. Line a large baking sheet with parchment paper or a silicone baking mat, extending slightly over the edges for easy removal.
  3. Melt the white chocolate. In a medium microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring thoroughly after each, until most chips are melted but a few small lumps remain. Stir continuously until smooth and glossy (about 1 1/2 to 2 minutes total).
  4. Combine popcorn and chocolate. Transfer the cooled popcorn to a large mixing bowl. Pour the melted white chocolate over the popcorn in a steady stream. Use a rubber spatula to gently fold the chocolate into the popcorn until evenly coated.
  5. Add the candy corn and peanuts. Sprinkle the candy corn and peanuts (if using) over the chocolate-coated popcorn. Fold gently once or twice to distribute evenly.
  6. Spread and press. Transfer the mixture to the prepared baking sheet. Spread into an even layer, about 1/2 to 3/4 inch thick. Gently press everything together with the back of a spatula or clean hands.
  7. Sprinkle with sea salt. While the chocolate is still wet, sprinkle the flaky sea salt evenly over the top.
  8. Let it set. Allow the bark to set at room temperature for 30-45 minutes, or until firm. For faster setting, refrigerate for 15-20 minutes.
  9. Break into pieces. Once set, lift the parchment paper to remove the bark. Place on a cutting board and break into irregular pieces with your hands.

Notes

Don’t overheat the white chocolate; it can seize. Use room temperature popcorn to avoid sogginess. Work quickly once chocolate is melted. For a prettier presentation, reserve a few candy corn pieces to press on top after spreading. Store in an airtight container at room temperature for up to 5 days. Can be frozen for up to 3 months.

Nutrition

Keywords: popcorn bark, candy corn, Halloween treat, white chocolate, easy snack, fall recipe, 15-minute recipe

Find it online: https://prismtaste.com/lightened-up-candy-corn-popcorn-bark-easy-15-minute-treat/