Cookies and Cream Popcorn

When I saw this recipe I immediately knew that I wanted to make it for my friend Sue's birthday.  She loves white chocolate, she loves OREOS and she loves popcorn. I figured this would have to be a hit.    

The original recipe only called for 9 cups of popped popcorn.  After adding the 9 cups to my bowl, I knew there was no way that would feed all of my co-workers and if I added an entire package of melted white chocolate, the popcorn would be way over loaded.  I kept adding popcorn until it looked  good and 15 cups ended up being perfect.  Each and every kernel was coated with white chocolate.  The 20 crushed OREOS ended up looking perfect.

 After all was said and done and we tasted it, I thought it mostly tasted like white chocolate with a little hint of OREO flavor here and there.  I love white chocolate, so I thought it was great.  I sent some home with my friend and she said her son LOVED it and asked if I would make it again for them!  

Cookies and Cream Popcorn
slightly adapted from: Chef-In-Training
(Printable Recipe) or (Printable with Picture)

15 cups popped popcorn
20 OREOS, crushed (or more if you want)
1 (24 oz.) package white almond bark

Add 15 cups of popped popcorn to a very large bowl, making sure to not get any un-popped kernels in the bowl.  Place Oreos in a large zip-lock bag.  Using a rolling pin, lightly hit Oreos until crushed.  Add crushed Oreos to the bowl of popped popcorn and toss a little bit to distribute evenly.  Chop the almond bark and place in a large, microwave safe bowl.  Microwave until melted, stopping to stir every 30 seconds so the chocolate doesn't burn.  Mine only took 1 minute to 1 minute 30 seconds to be fully melted.  Pour over popcorn and Oreos and fold into popcorn until every last kernel is coated.   

Jenn's Notes: If you are using the kernels and popping them in your popcorn popper (rather than using microwave popcorn), I did three different (1/4 cup) batches of kernels and ended up with 15 cups of popcorn.