My chocolate drizzled popcorn tastes like the fancy gourmet stuff, but costs very little to make at home and it’s naturally gluten-free when you pick the right chocolate. I’ll show you how to get a smooth, glossy drizzle every time (no clumpy, seized chocolate!) so it’s perfect for gifting, parties, or a casual movie night at home.
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Our Family’s Favorite Chocolate Drizzled Popcorn Recipe
With the approaching holidays, I reach for my trusty binder of homemade food gifts I’ve made over the years. With a larger family, that means lots of teachers and staff to show gratitude for! Making batches of white and dark chocolate covered popcorn is my go-to, affordable way to get it done with minimal effort.
With only a few ingredients and less than 10 minutes prep, it’s also the perfect emergency dessert and fits right into my collection of easy gluten-free snack ideas. If you are making this sweet and salty snack mix for a gluten-free diet, be sure to read all the ingredient labels, especially on the chocolate and any mix-ins, like sprinkles.
You can use homemade popcorn or a microwave, but choose one with minimal butter so the mix doesn’t become soft or soggy. I use sea salt microwave popcorn and the drizzled popcorn stays fresh and crunchy for four days. Other microwave varieties that would work are kettle corn, natural, or “touch of butter.”
The other option is to use freshly popped homemade popcorn. Throw 1/2 cup kernels into an air popper, a whirly-pop, simply use a pot on the stove top with a bit of oil.
Preventing Seized Chocolate
While no fancy chocolate is required, just chocolate chips. I have some simple tips to avoid seized chocolate, which is when it becomes clumpy, rather than silky smooth, for drizzling.
- Most importantly, make sure the melting bowl or saucepan is completely free from moisture. It should be completely dry without a speck of water.
- Choose from chocolate chips, chopped dark chocolate, milk chocolate chips, white chocolate, chocolate wafers, or candy melts. I highlight the best brands (and they are all GF) for melting in my easy chocolate bark recipe.
- Using a little oil helps thin the chocolate so it can drizzle. Be careful to not add too much oil, though, or it will not harden.
- If you use candy melts or wafers, they may not need any oil. Melt the chocolate first to see if it needs to be thinned with a dash of oil.
- Heat in 20-30 second intervals, stirring occasionally, to make sure it is not overheated.
- Microwave the chocolate until it is about 75% fully melted. Remove and then stir until the chocolate is completely smooth. This prevents overheated, seized or bloomed chocolate, which is when white spots appear after it hardens.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Prep the popcorn and pan “sandwich”
Begin by lining two baking sheets with wax paper or parchment paper. Lay the popped popcorn on one and leave the other one empty, with just a sheet of wax paper.
Melt and drizzle chocolate like a pro
Melt the chocolate and white chocolate in separate microwave-safe bowls with a teaspoon of oil added to each. Heat in 20 second intervals until it is mostly melted, about 75%. Then continue to stir until it’s smooth and glossy.
Use a fork to drizzle on half the chocolate first, then drizzle half the white chocolate on top. Add anything you would like to stick to the chocolate, such as flaky sea salt, sprinkles, or peanuts.
The flip!
Lay the second piece of wax paper on top the chocolate popcorn. Invert the second baking sheet on top so the bottom is facing up. Hold the two pans together and flip over, so the non-drizzled side is face up. Remove the top sheet and repeat with second half of chocolate and any mix-ins. Genius, huh?!
Yummy and Fun Additions
- White Out – white chocolate with coconut
- Use colored candy melts for baby showers or birthday parties themes
- Dried cranberries or cherries
- Flaky sea salt (a personal fave of mine)
- Melted peanut butter chips or butterscotch chips (read ingredient labels for GF, some brands contain malt or barley)
- Candy – chopped Snickers, Reese’s peanut butter cups, Heath bars, Butterfingers, M&M’s, or Reese’s Pieces (also a good one to double check ingredient labels)
- Chopped nuts
- Rocky Road – peanuts and miniature marshmallows
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Glossy, No-Fail Chocolate Drizzled Popcorn
Ingredients
- 2 bags microwave popcorn, natural, sea salt, or very lightly buttered
- 1 cup semi-sweet chocolate chips, read label for gluten-free
- 1 cup white chocolate chips, read label for gluten-free
- 2 teaspoons vegetable, coconut, or canola oil, divided
- Optional toppings: sprinkles, M&Ms, peanuts, mini marshmallows, read label for gluten-free
Instructions
- Line two baking sheets with wax paper or parchment paper. Pop the popcorn and once it is cool enough to handle, spread it on one baking sheet, leaving the other empty.2 bags microwave popcorn
- Place the chocolate chips in a microwave-safe bowl and add 1 teaspoon oil. Repeat with the white chocolate in a separate bowl.1 cup semi-sweet chocolate chips, 1 cup white chocolate chips, 1 teaspoons vegetable, coconut, or canola oil, 1 teaspoons vegetable, coconut, or canola oil
- Heat in 20-30 second intervals, stirring occasionally, to make sure it is not overheated. Microwave until it is about 75% fully melted. Remove and then stir until the chocolate is completely smooth. This prevents overheating, avoiding seized or bloomed chocolate.
- Use a fork to drizzle on half the semi-sweet chocolate first, then drizzle half the white chocolate on top. Add half of anything you would like to stick to the chocolate, such as sprinkles, peanuts, M&Ms, etc.
- Place the second piece of wax paper on top the popcorn, then add the second baking sheet so the bottom is facing up. Hold two pans together and flip over, so the non-drizzled side is face up. Remove the top sheet and repeat with second half of chocolate and any mix-ins. Let sit at room temperature to harden then store in an airtight container at room temp up to 4 days.
Notes
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Had shoulder surgery 3 weeks ago and really wanted to make a sweet, comforting treat that I could make with one hand.
This recipe fit the bill perfectly especially since I’m doing a lot of movie watching.
I used white and milk chocolate and finished with the round, colored sprinkles. I had everything I needed on hand.
I didn’t do the part about flipping the cookie sheet because with one hand that wasn’t going to go well. I used two cookie sheets with a single layer of the popcorn, liberally drizzled the chocolates, sprinkled the sprinkles, and called it good.
Am looking forward to enjoying this binge watching Season 17 of Heartland!
Hi Lucinda,
I’m so happy this recipe was able to provide you a little enjoyment! Best wishes on a speedy recovery. Happy watching!
Best,
Melissa