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- Line a baking sheet with wax paper. Place popcorn in a large bowl.
- In a microwave-safe dish, heat white chocolate in 30-second increments, stirring each time, until melted and smooth. Pour over popcorn and toss gently to coat. Spread popcorn evenly on prepared sheet. Repeat melting process with dark chocolate. Drizzle over popcorn.
- Allow to cool. Store in an airtight container up to 1 week.
NOTE: If chocolate is too thick or begins to clump, mix in a drop or two of coconut oil.
- Serving Size ¼ of recipe
- Calories 219
- Carbohydrate Content 37 g
- Fat Content 10 g
- Protein Content 5 g