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Chocolate Drizzled Popcorn is a light, easy and semi-homemade treat recipe perfect for any occasion. Made with 4 simple ingredients, this popcorn is quick to throw together when you are short on time. This recipe can be made festive with the addition of holiday colored sprinkles. But you don’t need a special occasion to make this delicious popcorn as your family will love this easy to make treat any day of the week! My recipe is gluten free and can be made dairy free with a few substitutions.
I love sweets, but sometimes I do not have time to turn on the oven and bake a full dessert. I love to make this chocolate drizzled popcorn when I need an easy, quick, crowd pleasing treat. This recipe takes less than 10 minutes to prepare and is extremely addictive. The saltiness from the popcorn pairs perfectly with the sweetness of the chocolate. It is just sweet enough to curb your sweet tooth, but light enough to eat guilt-free! One of my favorite parts about this recipe is that it contains just 4 ingredients, some of which you may already have in your kitchen.
INGREDIENTS
- Popcorn: You will need a bag of popcorn. I used a bag of regular Skinny Pop, which contains ~16 cups of popcorn and 3.5 servings per bag. I like this popcorn because it contains minimal ingredients and is very light. Regular Skinny Pop is not very salty on its own, however I prefer that because you can add salt to control the amount of saltiness. You can use any popcorn you prefer, but just know this recipe is developed around ~16 cups of popped popcorn.
- Chocolate Chips: I used semi-sweet, however you can use any type of chocolate chips you prefer.
- White Chocolate: I used Baker’s brand White Chocolate Baking Bar.
- Festive Sprinkles: It is summertime here so I made patriotic popcorn using red, white and blue sprinkles in celebration of Memorial Day and the Fourth of July!
MELTING THE CHOCOLATE
Add the chocolate chips and white chocolate to 2 separate microwavable bowls. Place one bowl in the microwave for 30 seconds, stir, microwave for another 30 seconds, and repeat until chocolate is melted, about 2-3 minutes total. Repeat with second type of chocolate. Note – chocolate can burn if microwaved for too long so only microwave until you reach the perfect melted consistency.
TIPS & TRICKS FOR MAKING THE POPCORN
- Start by clearing an area on your counter, then cover with parchment paper.
- Pour the popcorn into one even layer on the parchment paper.
- If you have a large island you can likely make the entire recipe in one large batch. I had a smaller countertop space available so I made 1/2 the bag of popcorn, then repeated with the 2nd half.
- Make sure the popcorn is together in a tight cluster, not openly scattered across the parchment. Gathering the popcorn more tightly will be less surface area to cover, limit the amount of chocolate wasted on the paper, maximize the amount of chocolate on each piece of popcorn, and will even create little clusters of popcorn bound together with chocolate (the best part!).
- Drizzle the chocolate on the popcorn using a spoon. I recommend starting with the semi-sweet chocolate chips because the white chocolate looks so pretty when drizzled on top of the darker chocolate. If you start with the white chocolate it will be lost against the pale backdrop of the white popcorn.
- Add the sprinkles immediately after the chocolate drizzle as the sprinkles will stick to the melted chocolate.
- Allow popcorn to sit for 30 minutes to allow chocolate to cool before putting in a bowl or serving.
- I recommend serving immediately as the popcorn can become stale if left out.
- Adding a sprinkle of salt is delicious with the sweetness of the chocolate & sprinkles!
The red, white and blue sprinkles used in my recipe are gluten free and purchased on amazon. I will continue to upload more festive popcorn colors as I make this recipe for different holidays throughout the year. For a baby shower or gender reveal party you can use blue or pink sprinkles. Red, white, or pink sprinkles would be perfect for Valentine’s Day, as well as red & green sprinkles for Christmas. You can find several festive sprinkles around the holidays, such as autumn sprinkles for a Halloween party or spring sprinkles for Easter.
You can also purchase colored melting chips from your local craft or baking store such as Jo-Ann Fabrics or Michael’s. Colored baking chips can be used in lieu of the white chocolate in this recipe to add even more color. A few years ago I tried to create my own colored white chocolate by adding food coloring to melted white chocolate, however it turned into a weird curdled mess. After doing some research I found that I should have brought the gel food coloring to the same temperature as the melted chocolate to avoid the lumpy curdling. I share this with you so you do not make the same mistake as me!
For germ-free serving, you can pre-package the popcorn in little treat baggies tied with a festive ribbon. You can also serve in mini disposable bowls. If you are not concerned about germs simply serve in a large bowl with a pair of serving tongs. This popcorn will store for a few days in a ziploc bag or airtight container before becoming stale. However, it is so light and addicting it probably will not last longer than a day!
Chocolate Drizzled Popcorn
Ingredients
- 1 bag popcorn (about 16 cups) (I used plain Skinny Pop)
- 1/2 cup semi-sweet chocolate chips
- 1 bar white chocolate (4oz) (I used 1 Baker's white chocolate bar)
- 1/2 cup gluten free festive sprinkles
Instructions
- Cover a sizeable part of your kitchen counter with parchment paper.
- Pour the white chocolate and semi-sweet chocolate in separate microwaveable bowls.
- Start by microwaving one bowl for 30 seconds, then stir, and repeat until chocolate is melted, about 2-3 minutes. Repeat until both bowls of chocolate are melted.
- Once chocolate is melted, dump the popcorn on parchment paper.
- Using a spoon, drizzle the melted semi-sweet chocolate across the popcorn until popcorn is evenly coated in drizzles.
- Repeat with melted white chocolate.
- Sprinkle the sprinkles until desired coverage.
- Let popcorn sit for at least 30 minutes to allow chocolate to cool.
- Serve immediately. Store in ziploc bag or airtight container.
Notes
- You will need to replace the chocolate chips with dairy free chocolate chips, such as the Enjoy Life Allergen Friendly chocolate chips I used.
- White Chocolate typically contains milk and/or dairy products. You will need to replace the white chocolate with dairy free white chocolate, or omit the white chocolate all together and just use semi-sweet.
- Many sprinkles contain gluten and dairy. You will need to find a brand of sprinkles that is free from both. A safe option is the sugar-based crystal sprinkles.
[…] Looking for another easy and guilt free dessert? Try my chocolate drizzled popcorn! […]