12 cups popped popcorn, lightly salted

2 oz. chocolate

2 oz. white chocolate or almond bark

1⁄3 cup crushed peppermint candy/candy canes

Spread the popcorn evenly on a cookie sheet. Melt the chocolate and drizzle over the popcorn. Melt white chocolate and drizzle over the popcorn. Sprinkle with peppermint candy before the chocolate sets up so the candy sticks to the chocolate. Allow chocolate to set up before serving.

Cook’s note: You may add 2 T. butter to the chocolate while melting to make it easier to drizzle.

Recipe courtesy of Janita Wenger, Claypool, Indiana