Ingredients
Equipment
Method
- Pop your microwave popcorn according to package directions and transfer it to a large mixing bowl. Gently lift the popcorn into a second clean bowl, leaving the unpopped kernels behind. Discard the kernels.
- In a microwave-safe bowl, melt the white chocolate and coconut oil together. Microwave in 30-second bursts, stirring between each interval, until smooth and fully melted.
- Add a tiny amount of pink gel food coloring to the melted chocolate. Stir thoroughly and continue adding coloring until the desired shade of pink is achieved.
- Drizzle two-thirds of the pink chocolate over the popcorn. Gently toss the popcorn with a spatula, ensuring it is evenly coated without crushing the kernels.
- Spread the pink popcorn out onto a large baking sheet lined with parchment paper. Drizzle the remaining pink chocolate over the popcorn in a zig-zag pattern. While the chocolate is still wet, sprinkle with Valentine’s M&Ms and festive sprinkles.
- Let the popcorn cool and set at room temperature for 20 minutes. If in a hurry, place the tray in the fridge for 5 minutes. Once the chocolate has firmed, break up any large clumps and serve or package in gift bags.
Notes
This treat combines the savory saltiness of popcorn with a sweet, creamy candy coating and festive toppings, making it an irresistible snack for Valentine’s Day. It’s a quick and effortless way to create a visually striking dessert that’s both indulgent and fun to make.
