I discovered this little treat by accident while covering pretzels. I got frustrated with that tedious process, but didn't want to waste the almond bark, so I poured it over a batch of popcorn. Now I don't do pretzels anymore.

Amy C


Recipe Summary

10 mins
12 mins
30 mins
52 mins
8 cups


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes.

  • Spread popcorn out onto a few sheets of waxed paper.

  • Place almond bark in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until bark is melted, about 5 minutes.

  • Drizzle the melted almond bark over the popcorn; mix to coat evenly. Let bark dry, about 30 minutes.

Cook's Note:

Pop popcorn in an air popper if preferred.

Nutrition Facts

144 calories; protein 2.6g 5% DV; carbohydrates 15.9g 5% DV; fat 9.6g 15% DV; cholesterolmg; sodium 0.8mg. Full Nutrition

Reviews (1)

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Rating: 4 stars
Actually had organic microwave popcorn to use so I just melted chocolate almond bark in the microwave once melted per instructions threw in some chopped pecans spooned it over the popcorn gently stirred and then spread out over parchment paper until cooled. I too had made some almond bark pretzels the other day and popcorn just sounded better. Read More