Peppermint Cream Corn Puffs

Perfect munchie for an evening of “Miracle On 34th Street,” or “One Magic Christmas,” or “Muppet Christmas Carol.” I could go on and on here. Sooo many incredible Holiday movies that we haven’t seen– in, well…a year.

Funny how that works.

If you love peppermint, and popcorn–but don’t like all the old maid surprises that come with real kernal-ly popcorn–then you are about to be saved! No, I mean it. This lovely stuff is crunchy and buttery and salty and then–you add creamy peppermint to it and…

well, all I can say is…

Oh. My. Word.

Here’s how to do it.

First, you pour corn puffs into a big bowl–I used about half the bag.

Then, crush about 20 candy canes–I used the blender so it was nearly a powder.

Melt one package of white chocolate–gently in a double boiler–or however you do it.

Now, mix the candy canes and the white chocolate. Add 1 tsp. of peppermint oil.

Pour over corn puffs and mix until pieces are coated. Allow to set on wax paper covered cookie sheet. If you’re in a real hurry–set it in the refrigerator for about 20 minutes. Store in airtight container or large Ziploc bag.

If I could share a piece of this with you–you’d go right out and buy all the stuff to make it–this very minute. But since I can’t…you’ll have to just trust me on this.

Happy Birthday April!!

~ Oh, and if you’re inclined to do the “Twelve Days of Christmas” for someone special–here’s a lovely Nativity style— sure to warm a few hearts.

2.7 from 3 reviews
Peppermint Cream Corn Puffs
 
Ingredients
  • 1 bag Corn Puffs
  • 20 medium candy canes
  • 1- 12 oz. package white chocolate morsels
  • 1 tsp. peppermint oil
Instructions
  1. First, you pour corn puffs into a big bowl--I used about half the bag.
  2. Then, crush candy canes--I used the blender so it was nearly a powder.
  3. Melt one package of white chocolate--gently in a double boiler.
  4. Now, mix the candy canes and the white chocolate.
  5. Add 1 tsp. of peppermint oil.
  6. Pour over corn puffs and mix until pieces are coated.
  7. Allow to set on wax paper covered cookie sheet.
  8. If you're in a real hurry--set it in the refrigerator for about 20 minutes.
  9. Store in airtight container or large Ziploc bag.

18 Replies to “Peppermint Cream Corn Puffs”

  1. Well, now I have to say that I would never of thought of combining popped corn and peppermint… of course, I’m also the person that greatly dislikes chocolate covered fruit—ruins the chocolate and wrecks the fruit! Now, I would have to bow to your greater experience in all things good and yummy-this could be addictivly good.

  2. Just can’t get enough peppermint at Christmas time! I love the idea of using the puffed corn instead of popcorn. I’m always scared to eat popcorn and hurt my teeth! Thanks for sharing!

  3. Mmmmm, those look good! Would the corn puff thingy’s be the same as Pirate’s booty? I’ve got some of that sitting on my shelf 🙂

  4. Well, I had such high hopes for this recipe, but after wasting 3 bags of white chocolate chips I have given up. The melted chips were much too thick and could not get them hot enough to pour. Had to throw everything away. I don’t know what your secret is, but it wasn’t in the recipe instructions . . . so sad! I have a group of women coming over tomorrow to prepare for a Women’s Christmas Banquet and I thought it would be such a nice way to put everybody in the holiday spirit . . . rats!

  5. Oh NOOOOoooooo! I’m so sorry! I wonder if the white chocolate got too hot or something. I’ve had it “break” before and get all sticky and awful. That’s why I use a double boiler instead of the microwave, because it’s so easy to get the chocolate too hot. That is so sad, I’m really so, so sorry. :{ I’ll make it again and see if there’s a trick I’ve missed.
    Email me your address and I’ll send you a treat or something. Really…I will.

  6. I just attempted this recipe also..I double boiled my chips and they only got to frosting smoothness..I then added som veg oil and tried to loosen..no go then once you add the candy powder it’s a thick spreadable mass..hard to mix. There is NO pouring whatsoever…did not coat corn puffs..not what I hoped for but will see how it tastes. There is def a method or step missing here. Perhaps a certain brand of chips need to be used? I used nestle. 😐 😥

  7. I use Guittard Choc-Au-Lait and melt it slowly in a double boiler. Slowly melting will keep it from breaking. Also, if water gets in the chocolate, even a few drops, it will break and get sticky. I’ve also used vanilla candy melts for this recipe and it works well too. Maybe that would work better for you. I’m sorry it’s causing problems. I don’t know what else to suggest. 😐

  8. Hi! Experimenting with all these Puffcorn recipes. I had the same experience as the responders whose coating thickened in to a thick glob. Well, I think it was because I added the peppermint extract with the white choc chips to my double boiler AND the water was boiling in the bottom of the DB. I quickly dumped the glop into a plastic tub and remeasured the ingredients. I decreased the temp on the DB and when the chocolate was melted I ADDED the extract and gave it a good stir just before pouring over the Puffcorn. I also sprinkled the candy cane stuff on the Puffcorn before turning the white chocolate onto them. Worked great!
    PS formed the glob into a log and cooled it. Going to try to slice it thin for something😊

  9. I use an almond bark bar….20 oz for one large bag of Chester’s Puff Corn, butter flavor. Stirred in. peppermint extract . Melt Almond bark in micro stirring at 30 second intervals until creamy and smooth, about 1 minute and 30 seconds. Easy. Pour over corn in large bowl to coat then spread on wax or parchment paper on cookie sheet. Cool until bark is hardened then break apart and store in ziplocks bag.

  10. I use an almond bark bar….20 oz for one large bag of Chester’s Puff Corn, butter flavor. Stirred in peppermint extract . Melt Almond bark in microwave stirring at 30 second intervals until creamy and smooth, about 1 minute and 30 seconds. Easy. Pour over corn in large bowl to coat then spread on wax or parchment paper on cookie sheet. Cool until bark is hardened then break apart and store in ziplocks bag.

  11. I use an almond bark bar….20 oz for one large bag of Chester’s Puff Corn, butter flavor. Stirred in peppermint extract . Melt Almond bark in microwave stirring at 30 second intervals until creamy and smooth, about 1 minute plus .Easy. Pour over corn in large bowl to coat then spread on wax or parchment paper on cookie sheet. Cool until bark is hardened then break apart and store in ziplocks bag.

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