Skip to content
Instructions:
- Pour the puffcorn into a large mixing bowl.
- Melt the white chocolate and coconut oil (if using) in the microwave in 20–30 second intervals, stirring until smooth and fully melted.
- Pour the melted chocolate over the puffcorn and gently fold until everything is evenly coated.
- Spread the coated puffcorn onto a sheet of parchment paper in an even layer.
- Sprinkle with the Christmas sprinkles while the chocolate is still wet.
- Allow the mixture to cool and harden for 10–15 minutes.
- Break into chunks and serve.
Variations
- Add crushed candy canes for a peppermint crunch.
- Drizzle with melted red or green candy melts for extra color.
- Mix in mini marshmallows or pretzel pieces before coating.
- Swap the white chocolate for caramel candy melts for a buttery caramel version.
Tips
- Work quickly once the chocolate is melted so the sprinkles stick well.
- Use almond bark for the smoothest, easiest melting.
- If the mixture cools too quickly, warm the bowl slightly to keep coating evenly.
- Store in an airtight container to maintain its crisp texture.
