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Striped Chocolate Popcorn

 Striped Chocolate Popcorn
For a bake sale last year, I wanted to try something different. I’d seen chocolate popcorn in a candy shop and thought I’d try making it. This recipe was a great success. —Mary Schmittinger, Colgate, Wisconsin
17 ServingsPrep: 15 min. + standing


  • 12 cups popped popcorn
  • 2 cups miniature pretzels
  • 1 cup pecan halves, toasted
  • 1/4 cup butter, melted
  • 4 ounces white candy coating, coarsely chopped
  • 2 ounces milk chocolate candy coating, coarsely chopped


  • In a large bowl, combine the popcorn, pretzels and pecans. Drizzle
  • with butter and toss; set aside.
  • In a microwave, melt white candy coating at 70% power for 1 minute;
  • stir. Microwave at additional 10- to 20-second intervals, stirring
  • until smooth. Drizzle over popcorn mixture; toss to coat. Spread on
  • foil-lined baking sheets.
  • In a microwave, melt milk chocolate coating; stir until smooth.
  • Drizzle over popcorn mixture. Let stand in a cool place until
  • chocolate is set. Store in an airtight container. Yield: 17 cups.
Nutritional Facts: 1 serving (1 cup) equals 177 calories, 12 g fat (5 g saturated fat), 7 mg cholesterol, 170 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein.