Easy White Chocolate Gingersnap Popcorn
This easy white chocolate gingersnap popcorn recipe is ridiculously simple to make and so tasty! Just 3 ingredients (plus sprinkles) and about 10 minutes of prep, this is a perfect treat for a last-minute holiday party or to make in batches and give out as mason jar gifts. Makes for such a fun Christmas party dessert!
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Equipment
Ingredients
- About 10 gingersnap cookies
- 1 bag microwave popcorn
- 6 oz white chocolate or white baking bark
- Christmas sprinkles
Instructions
- Crush the gingersnap cookies in a food processor or food chopper. Pulse a few times to crush & also leave some little gingersnap chunks.
- Pop the popcorn as you normally would in the microwave.
- Transfer the popped popcorn from the bag to a large mixing bowl, doing your best to avoid pouring unpopped kernels into the bowl* (see my notes on this!)
- Melt the white candy bark in a microwave-safe bowl. Microwave it for about 45 seconds, stir, and repeat until fully melted.
- Drizzle about 1/3 of the melted candy bark onto the popcorn, stir, and continue drizzling and stirring until the popcorn is evenly coated.
- Add crushed gingersnaps to the popcorn in intervals and stir until the popcorn is fully coated.
- Line a large cookie sheet with foil and then pour the candied popcorn onto the foil. Spread it out with the spoon/spatula you used to stir it.
- If you want to add Christmas sprinkles, go ahead and add a little more of the melted white chocolate to a plastic baggie with a tip cut out at the end so you can quickly drizzle the popcorn with more melted chocolate. This will help the sprinkles to stick.
- Add the sprinkles.
- Place baking sheet with popcorn in refrigerator for about 10-15 minutes to allow the candy bark to fully harden.
- Remove from fridge, pull up both sides of the foil to make somewhat of a funnel and pour the popcorn into your serving dish(es).
- Enjoy with family and friends!
Notes
Super helpful tips when making this popcorn:
- When you're moving the popcorn from the bag to the bowl, first, lightly shake the bag of popcorn up and down to help any un-popped kernels fall to the bottom of the bag. Then, using your hands, move the popcorn from the bag to the bowl so you can keep those kernels at the bottom of the bag and avoid transferring them to the bowl.
- You'll definitely want to melt the chocolate using the process I suggested - microwave for a short time, stir, repeat. If you don't microwave in short increments, and if you don't stir between increments, the white chocolate/baking bark doesn't melt correctly. It just gets clumpy!
- This recipe is only for one bag of popcorn, but when I make any version of white chocolate popcorn, I always make at least 2-3 bags of popcorn (so, I would always make at least 2-3x this recipe). I can pour about 3 bags' worth of candy-coated popcorn onto my baking sheet before it starts to overflow, so it's very easy to make this in bulk!