Cookies & Cream Popcorn

Cookies and Cream Popcorn

Ingredients:

• 8 cups popped popcorn, 1/2 cup un-popped kernels
• 12 oz white chocolate or white melting candy, such as almond bark or disks
• 24 Oreo cookies, chopped into pebble size pieces (about 3 cups)

Directions:

1. Pop popcorn kernels in popcorn popper into a very large bowl, according to manufacturers directions.
2. Remove any un-popped kernels.
3. Toss chopped Oreos into popped popcorn.
4. Melt your white chocolate according to package directions. I use a double boiler for white chocolate.
5. Drizzle half of melted candy over popcorn mixture.  Toss several times with a rubber spatula then drizzle remaining melted candy over popcorn mixture and toss mixture gently for about 30 seconds - 1 minute until evenly coated.  Pour mixture into wax paper to allow mixture to cool and candy melts to set.  Store Cookies and Cream Popcorn in an airtight container.

Chef Notes:

• If you don't have an air popper you can use 2 bags of microwave popcorn, just make sure you get the lightly salted/buttered or a "natural".
• Store in an airtight container for up to 2 days.