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Almond bark puffcorn with Christmas sprinkles in a white bowl.
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Easy Almond Bark Puffcorn Crack Recipe

Course Dessert, Snack
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 Servings
Calories 336kcal
Author Amy

Ingredients

  • 7 ounces butter flavor puffcorn (Chester's)
  • 16 ounces almond bark cut into pieces
  • sprinkles

Instructions

  • Line a baking sheet with a sheet of parchment paper or wax paper. Set aside.
  • Add almond bark (break up the almond bark if you’re using squares) to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the white chocolate is smooth and creamy. Be careful not to overcook the chocolate. It will keep melting as you stir it.
  • Add puff corn to the melted almond bark and gently fold the puff corn until it’s coated with the almond bark.
  • Spread the almond bark coated puffed corn on the prepared cookie sheet. Spread it into a single layer.
  • Add sprinkles before the white chocolate hardens.

Notes

You can use substitute white chocolate chips for the almond bark, or use half almond bark and half white chocolate chips.
Sprinkle with holiday colored sprinkles. 

Nutrition

Calories: 336kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 13g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 15mg | Potassium: 65mg | Fiber: 3g | Sugar: 33g | Vitamin A: 39IU | Calcium: 1mg | Iron: 1mg