Oreo Popcorn
This Oreo Popcorn is SO EASY! A crunchy, sweet and salty snack with Oreos and white chocolate, perfect for movie nights or parties.
Equipment
- Large Mixing Bowl
- Microwave-safe Bowl
- Baking Sheet
- Spatula
Ingredients
- 11 full Oreos crushed to create a delightful cookie crumble
- 12 cups plain popped popcorn use plain or lightly salted for balance
- 2 ½ cups white chocolate chips for drizzling and coating
- 1 teaspoon vegetable oil helps to smooth the chocolate
- ¼ teaspoon salt optional; adjust based on the saltiness of your popcorn
Instructions
- Start by popping your popcorn. Use an air popper, stovetop method, or microwave popcorn (plain or lightly salted).
- While the popcorn is popping, crush the Oreos into small pieces using a food processor or a rolling pin inside a zip-top bag. Set aside.
- In a microwave-safe bowl, combine white chocolate chips and vegetable oil. Heat in 30-second intervals, stirring until smooth and fully melted. Avoid overheating.
- In a large mixing bowl, combine the popped popcorn and crushed Oreos. Pour melted white chocolate over the mixture and gently toss to coat evenly.
- Transfer the coated popcorn mixture to a baking sheet lined with parchment paper. Spread it out evenly.
- Allow the Oreo Popcorn to cool completely at room temperature or refrigerate for about 30 minutes to set.
- Once set, break into clusters and serve. Store leftovers in an airtight container at room temperature.
Notes
- Make sure popcorn is completely cooled before adding the melted chocolate to prevent melting.
- Try adding a sprinkle of crushed Oreos on top before the chocolate sets for extra crunch.
- Store in an airtight container at room temperature for up to a week, or freeze for longer storage.