My daughter decorated Gingerbread People in her class this past Friday, and each child was assigned a couple of goodies to contribute. We brought Jet-Puffed Peppermint Mallows, and after all was said and done, came home with over half a bag. Right on the back of the bag there is a recipe for Chocolate Peppermint Popcorn. I altered the recipe slightly, as the original recipe didn't call for the additional Peppermint Mallows you see in the picture. I felt the final product was not "pepperminty" enough, so I added more after the popcorn cooled. The extra mallows add additional texture and color, which I think the original recipe was lacking. I would even go as far as adding some peppermint extract to the melted chocolate. I didn't have any on hand, so I worked with what I had.
Chocolate Peppermint Popcorn
1/2 tsp. salt, divided
12 cups warm air popped popcorn
4 oz. Baker's semi-sweet chocolate (I substituted 4 oz. Hershey's Milk Chocolate Kisses, about 26)
1/2 cup butter
40 Jet-Puffed Mini Peppermint Mallows
5 oz. Jet-Puffed Mini Peppermint Mallows
Heat oven to 275 degrees. Sprinkle 1/4 tsp. salt over popcorn in a large bowl;toss to coat. Set aside.
Melt chocolate and butter in a medium saucepan on low heat, stirring frequently. Add 40 marshmallows; stir until completely melted. Remove from heat; stir in remaining 1/4 tsp. salt.
Pour over popcorn; toss to coat. Spread onto greased baking sheets. Bake 20 to 25 minutes or until crisp; stirring after 15 minutes. Cool on wax paper. When popcorn is cool, transfer to a large bowl and toss with additional 5 oz. marshmallows. Store in an airtight container.
Makes 24 servings, 1/2 c each. If you are following Weight Watchers each 1/2 c serving is 4 Points Plus. The amount shown in the foil papers below are 1/2 c servings.