Holly Jolly Chocolate-Peppermint Popcorn Treat Mix

This easy, festive treat mix is perfect for parties, movie-watching, gifts or holiday snacking. The mixture of chocolate M&M's include different types of chocolate, peppermint and holiday colors. It's an eye-catching delicious mix no one will be able to resist!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 5

Total Time 2

Servings Aproximately 17 cups treat mix

Calories 462kcal

Author Toni Dash

Ingredients

16 cups freshly popped Popcorn
1 cup Chocolate Chips (Milk, Semi-Sweet or Dark)
¾-1 teaspoon Coconut Oil*
¼ cup Mini M&M’s (one tube), seasonal red and green used for this recipe
½ cup Holiday Mint M&M’s
½ cup Milk Chocolate M&M’s (the holiday bag is red and green only)
½ cup White Chocolate Peppermint M&M’s
¼ cup Mini M&M’s (one tube), seasonal red and green used here
White Nonpareils (small white balls used for cookie decorating)
½ teaspoon Sea Salt

Instructions

Cover a work surface with parchment paper and spread out the popcorn in a single layer.
In a small bowl combine the three regular size M&M’s (holiday mint, regular red and green, white chocolate peppermint); mix together. Sprinkle evenly over the popcorn.
In a heatproof metal bowl over a saucepan of boiling water, melt the chocolate chips. When melted add the coconut oil and stir in to fully incorporate.
Using a large dining spoon, take a spoonful of the melted chocolate and holding it a few inches above the popcorn move the spoon while shaking it gently or tapping the side to allow the chocolate to drizzle over the popcorn. Continue drizzling over the popcorn mixture until all the chocolate has been used.
While the drizzled chocolate is still wet, sprinkle the chocolate with the mini M&M’s, the nonpareils and the salt. Allow to set fully (can be chilled to speed up the chocolate hardening; I stuck a tray in my garage for an hour which did the trick at this time of year).

Notes

*I use Coconut Oil because of its mild flavor and solid consistency at room temperature (to help the drizzled chocolate solidify). Other liquid oils with mild flavor may be also used however add the oil beginning with 1/2 teaspoon, increasing by 1/4 teaspoon to gain the desired consistency; 3/4-1 teaspoon should be plenty. Too much oil in the chocolate will prevent it from hardening. Different types of chocolate liquify differently so it's best to start with a smaller amount and add more oil if required (again not more than 1 teaspoon)

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