Lightly salted popcorn, liberally drizzled with both white and dark chocolate. This chocolate covered popcorn is the perfect sweet and salty snack or holiday treat!
Perfect for any occasion, and SO easy to make! We love easy sweets like my Crockpot Candy and Boozy Baileys Milkshakes. This is one of my Desserts you’ll definitely want in your recipe box!
CHOCOLATE COVERED POPCORN
Who doesn’t love a quick 5 minute recipe? This chocolate covered popcorn is drizzled with not one, but TWO types of chocolate. Sweet white chocolate and dark chocolate for a nice contrast.
Perfect for a snack, quick dessert, something to bring to a party, or even as gift!
HOW TO MAKE CHOCOLATE POPCORN
- Spread popped popcorn onto a wax paper lined baking sheet.
- Melt white and dark chocolate in whichever method you prefer, and use a fork to liberally drizzle both chocolates on popcorn.
That’s it! Such a fabulous quick and easy recipe.
PREPARATION TIPS FOR CHOCOLATE COVERED POPCORN
The hardest thing about making this popcorn, and I hesitate to say hard, is melting the chocolate. But I have a few helpful tips to make it go smoothly!
- Don’t cook on full power – if you choose to microwave your chocolate (which is what I normally do), set your microwave to half power (or medium). This lessens the chance of the chocolate heating too quickly and “seizing”.
- Heat slowly – melt the chocolate in 20-30 second intervals for the first minute, then in 15 second intervals after that, stirring after each cooking interval. It takes longer, but trust me, it’s worth it.
- Add a bit of oil – one of my favorite tricks is to add a little bit (check the recipe for the exact amount) of vegetable oil to the chocolate before melting. I don’t think I’ve ever had seized or scorched chocolate when following the microwave tips and this one!
WHAT IS SEIZED CHOCOLATE
Have you ever been melting chocolate (especially white chocolate) and had it go from luxuriously smooth and silky, to a thick, grainy paste? It’s the bane of every baker’s existence!
Chocolate will do that for one of two reasons. First, a bit of water got into your chocolate. Water is the enemy of melted chocolate and will turn all it into a gluey paste, very quickly.
Secondly, it can be overheated and scorched. This often happens when chocolate is cooked at too high of a temperature, and/or for too long.
VARIATIONS OF THIS RECIPE
- Extra Chocolate-y – if you reallllly want to bring home that white chocolate flavor, instead of drizzling it on top of the popcorn, pour it on and toss gently to coat. Then you can drizzle on the dark chocolate.
- Other Colors – if you’d prefer to make this for a holiday or event where you want a particular color, feel free to swap the white or dark chocolate with some candy melts (Wilton makes a wide variety).
- Go Nuts – feeling a little nutty? Feel free to add some roasted peanuts, almonds, or cashews to the mix for a nice crunch!
- Freshly Popped – if you’d prefer, you can make some fresh popcorn on the stovetop, or alternatively, you could use a bag of pre-popped popcorn.
MAKING CHOCOLATE COVERED POPCORN AHEAD OF TIME
There’s really nothing to make ahead of time for this recipe, since it comes together so quickly!
STORAGE
Popcorn can be kept at room temperature in an airtight container for up to one week. Ours never lasts too long before it’s devoured however 😉
SPECIAL EQUIPMENT FOR THIS RECIPE
- Baking Sheets – I love the large size and how sturdy these pans are.
- Chocolate melting wafers – this is what I normally use, but chocolate chips will work as well.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 2 bags microwave popcorn popped
- 8 oz white chocolate wafers or chips
- 8 oz dark chocolate wafers or chips
- 2 tsp vegetable oil (divided, and optional)
Instructions
- Line 2 rimmed baking sheets with wax paper. Spread popped popcorn evenly on both sheets. Set aside.
- In a microwave-safe bowl, add white chocolate wafers 1 tsp of vegetable oil (if using), and microwave on MED power (50%) for 20-30 second intervals for the first minute, stirring after each cooking interval.
- If needed, microwave in 15 second intervals, stirring after each microwave interval, until wafers are JUST melted.
- Repeat steps 2 and 3 with dark chocolate wafers.
- Use a fork to liberally drizzle both chocolates onto popcorn. Let dry and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Don’t cook on full power – if you choose to microwave your chocolate (which is what I normally do), set your microwave to half power (or medium). This lessens the chance of the chocolate heating too quickly and “seizing”.
- Heat slowly – melt the chocolate in 20-30 second intervals for the first minute, then in 15 second intervals after that, stirring after each cooking interval. It takes longer, but trust me, it’s worth it.
- Add a bit of oil – one of my favorite tricks is to add a little bit (about a teaspoon or so) of vegetable oil to the chocolate before melting. I don’t think I’ve ever had seized or scorched chocolate when following the microwave tips and this one!
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
M says
How many cups or amount of unpopped popcorn kernels are equal to 2 bags of microwave popcorn? I pop my own popcorn…so much healthier, I think. Can’t wait to try this recipe!
The Chunky Chef says
According to a Google search, a standard 3.3 oz bag of microwave popcorn is about 10-11 cups of popped popcorn. So you’d want 20-22 cups of popped popcorn, which another search tells me will take about 2/3 cup of kernels. But you don’t need to be super precise with this recipe, it’s really more of a method, rather than a written in stone recipe 🙂
Adrian says
Is the chef tips is say to add a teaspoon but at the top it says add a tablespoon. Which on is the correct measurement? Also, why did my chocolate not harden? I had to put it in the fridge to harden
The Chunky Chef says
The top, which I’m assuming you’re referring to the “preparation tips” section, mentions to check the recipe for the exact amount. And the recipe does not mention tablespoon. Unfortunately it probably didn’t harden correctly if you used too much oil
Diane Weeks says
I found that Newman’s Own natural microwaveable popcorn works best. Spread on the wax paper and let completely cool before adding the chocolate…..and the oil tip works perfectly. I use unsalted popcorn and use a sprinkling of coarse salt to enhance flavors.
Amy Gawelko says
I wish I had looked up your recipe first. The fork to drizzle is genius, I’ll have to try that next time. I used chocolate chips, and I was afraid to add oil, because I wasn’t sure it would set. I will use the wafers next time. My chocolate was lumpy, I kept zapping it and it still wouldn’t drizzle. The fact is I’ve got chocolate Carmel corn for movie night.
Tiffany says
I want to make this for baby shower favors so it essentially has to be perfect the first time around – do most add the oil or not? I’m torn. Thank you!
The Chunky Chef says
I always add a tiny bit of oil when melting chocolate.
Brenda L Whittam says
My daughter keeps trying to make this. Her’s just comes out soggy. Could this be happening because she’s using buttered popcorn
The Chunky Chef says
That could be the culprit, as I haven’t tested this recipe using buttered popcorn. Also, the longer you store it, the more soggy it will become… just the nature of making this treat homemade 🙂
Paula Rogers says
how long does it take to dry on the corn
The Chunky Chef says
That will depend on the ambient temperature in your house, but it shouldn’t take too long. You can also refrigerate it to speed up the process if needed.
Tammy says
Can I use air popped?
The Chunky Chef says
Yes, you can use any popcorn you’d like.
A king says
I’m a good cook but I’ve never been much of a baker or candy maker. I had to have something to take for the bake sale at work and found this recipe this was the easiest best recipe of any type candy thing I’ve ever made. I just wish I had a triple the recipe because I know we have made a lot of money off of it. I think I’m going to use it to give as Christmas presents. Thank you for the recipe
Amani Hall says
Came out perfectly!! I used chocolate chips which worked perfectly and I did the tossing technique. So pouring the chocolate on top and mixing it in with the popcorn instead of drizzling. It’s great! Thank youu!!
Alisa says
Delish!
Ann B. Clunan says
This Popcorn was so good, It’s so easy to make!
Rain Tonnesen says
Hi, this might be a stupid question but can I use buttered popcorn? I’ve had it forever and would love to use it up for something so delicious!
The Chunky Chef says
I think that would work just fine 🙂
Sandra says
This is really amazing! Such a great treat!
Erin | Dinners,Dishes and Dessert says
These would disappear in our house!
Sara Welch says
Perfect balance of sweet and salty! Served this as an afternoon snack and my kids were in heaven! Delicious!
annie says
Made this on a whim last night and it was perfect!
Cathy says
The combination of BOTH kinds of chocolate is definitely my favorite! Love all the helpful tips!
Demeter says
Looks like you’ve totally got me covered for our next movie night this weekend. I know this will be a hit!
Tara says
This popcorn is like kid heaven! My nephews love it. I may also love it. 🙂 Chocolate is my downfall.