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White Chocolate Puffcorn

I’d always wanted to try making white chocolate coated puffcorn.  A few years ago a co-worker brought some into the office and I loved it.  It was a great mix of salty and sweet.  And since it was so.. puffy.. it seemed like it was maybe lower in calories.  Or so I hoped.  When I ran across the recipe recently I decided I had to finally make it.I made the coated puffcorn by accident, even though it was on my list of yearly Christmas treats to make.  I’d just finished dipping a batch of Oreo truffles in white chocolate and had about a bag of the melted white chocolate leftover.  That’s what I needed for the puffcorn, so it was time to try!

I poured the bag of puffcorn into a large bowl and poured the melted chocolate over it.  I used a large slotted spoon to stir and stir until the puffcorn was completely coated.  I didn’t take time to take pictures, I knew it would harden quickly!

Next I poured the coated puffcorn onto two parchment paper covered baking sheets and spread it out as well as I could into a single layer.

When it was cooled and hardened I broke it up further into smaller pieces and stored it in a covered container.

I sampled the finished product and was pleased.  It was tasty and fun!  And btw, I know it’s not really white chocolate, but I’m going to call it that because calling it “premium white stuff in chip form” is silly.  I suppose I could say “white candy coating” but then people might automatically think I mean that almond bark stuff.

White Chocolate Puffcorn

  • Servings: 10 servings
  • Difficulty: easy
  • Print

Coat puffcorn with a white coating for a sweet and salty treat!

  • 9 ounces Puffcorn, butter flavor
  • 3 cups white chocolate chips (I strongly suggest Ghirardelli white chips)
  • 1 tablespoon coconut oil (or vegetable oil; I used coconut oil)


Pour puffcorn into a large bowl or roasting pan.

In a smaller glass or metal bowl add white chips and oil. Place chocolate chip bowl on top of a small sauce pan with 1 inch of water. Turn heat to medium and melt until smooth.  Or microwave at 30 second intervals, stirring between each, until melted.  Mine took 3 30 second intervals to melt smooth.

Pour melted chocolate over puffcorn. Stir well.

Spread coated puffcorn onto 2 cookie sheets and allow to cool and dry.

Break into pieces and store in an airtight container for up to 4 days.  (Mine was fine after a week)

Adapted from Nums The Word


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