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Cookies and Cream Popcorn

Servings 12 (1 cup) servings


  • 12 cups air popped popcorn (about 1/2 cup kernels, popped)
  • 1 (11 to 12oz) bag white chocolate chips
  • 2 tsp coconut oil or shortening, to thin chocolate
  • 12 Oreos, crushed


  • Pop the corn kernels, lightly salt, and remove un-popped kernels. Divide popcorn into 2 large bowls.
  • In another bowl, heat the white chocolate chips and coconut oil or shortening in the microwave for 30 seconds. Stir. Heat 30 seconds more. Stir until smooth and melted. Divide the melted white chocolate amongst both bowls of popcorn.
  • Divide crushed Oreos evenly amongst both bowls. I typically place my Oreos in a zip-top bag and crush them with a rolling pin, but make sure you do that before melting your chocolate so it will stick.
  • Fold the popcorn with a spatula until popcorn is covered evenly with the chocolate and Oreos. Spread onto a baking sheet with wax paper, a silicone baking mat, or parchment paper.
  • Refrigerate until chocolate hardens. Break apart and enjoy!


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