Spread the popcorn out in an even layer on a large baking sheet.
Melt the chocolate chips and white chocolate chips in two separate bowls, each with ¼ teaspoon of peppermint extract and coconut oil (1 tsp coconut for white chocolate and ½ tsp for semisweet chocolate), in 30-second intervals until smooth. Make sure to stir between each round.
Drizzle the melted chocolate mixtures over the top of the popcorn using a piping bag to control the drizzle. Then sprinkle with crushed peppermint candies and sprinkles.
Allow the chocolate to set for about 30 minutes then enjoy or bag up.
Spread the popcorn out in an even layer on a large baking sheet.
Melt the chocolate chips and white chocolate chips in two separate bowls, each with ¼ teaspoon of peppermint extract and coconut oil (1 tsp coconut for white chocolate and ½ tsp for semisweet chocolate), in 30-second intervals until smooth. Make sure to stir between each round.
Drizzle the melted chocolate mixtures over the top of the popcorn using a piping bag to control the drizzle. Then sprinkle with crushed peppermint candies and sprinkles.
Allow the chocolate to set for about 30 minutes then enjoy or bag up.