Crack Corn

Melt chips or squares in a double boiler or microwave-safe bowl until smooth. Be careful, it burns easily! Chips and squares have different melting points, so it’s best to use one or the other. Ask me how I know.

Open bag of puffcorn (I use Old Dutch, but any brand will work) and put it into a large bowl. I use a big Tupperware bowl for mine. DO NOT EAT ANY. You’ll be sorry later when there are fewer coated kernels. I do NOT recommend using a Ziploc bag for this … too much of the coating will stick to the sides. And we can’t have that.

Slowly pour melted chips over the puffcorn kernels, stirring to coat. If it’s too hard to do both at the same time, just dump in the melted chips and stir, stir, stir until every kernel is coated.

Let sit uncovered (away from animals and children) until the white chocolate sets. Then, it’s best to transfer it to another container for storage, otherwise the kernels tend to stick to the bowl. I’m not sure how long this will keep, since it rarely lasts more than a day at my house.

If you want to be really fancy, put the coated kernels on a large cookie sheet and drizzle some melted (regular) chocolate chips over the top. Need some bling? Add colored sugar sprinkles. Enjoy!