Ingredients
10 c. popped kettle corn, (about one 4 oz. bag of popcorn, Indiana kettle corn)
1 1/4 c. milk chocolate chips
1 1/4 c. white chocolate chips
3 standard candy canes, crushed
Preparation
Step 1Spread kettle corn in one even layer on a 12 x 18 x 1 sheet pan, making sure that the layers are only piece deep so the chocolate will adhere to all the kettle corn.Step 2Place milk and white chocolate chips in two separate heat-proof bowls. Microwave each bowl of chocolate for intervals of 30 seconds, stirring in between, until melted and completely smooth. Step 3Drizzle white chocolate artfully over kettle corn, let stand for five minutes, then repeat with milk chocolate. Immediately sprinkle with crushed candy canes, and place in a cool room to allow chocolate to harden. (This process can be expedited by placing the sheet pan in the freezer for ten minutes.) Break bark into large pieces and serve. The bark will keep for five days in an airtight container.
