Oreo Popcorn
Sweet-and-salty popcorn coated in melted white chocolate and tossed with crushed Oreos for a crunchy, dessert-style snack.
Equipment
- Blenderor food processor
- Large sheet pan (15" x 21")
- Parchment paperor wax paper
Ingredients
Ingredients
- 11 fullOreos1 cup when crushed
- 12 cupsplain popped popcornor lightly salted see note 1
- 2-1/2 cupswhite chocolate chipssee note 2
- 1 teaspoonvegetable oil
- 1/4 teaspoonsaltoptional omit or reduce if popcorn is well salted
Instructions
Instructions
- Line an extra-large sheet pan with parchment paper or wax paper; set aside.
- Crush the 11 whole Oreos in a blender, food processor, or a sealed plastic bag with a rolling pin until fine crumbs form. Measure to get exactly 1 cup of crumbs and set the crumbs aside.
- Pop enough popcorn to yield 12 cups of popped popcorn. Place a wire cooling rack over a large tray and pour the popcorn onto the rack so unpopped kernels fall through; discard the kernels.
- Transfer 12 cups of the popped popcorn to a very large bowl and check once more to remove any remaining kernels.
- Place 2-1/2 cups white chocolate chips and 1 teaspoon vegetable oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring about 15 seconds between bursts, until the chocolate is fully melted and smooth.
- Stir in 1/4 teaspoon salt only if you are using it.
- Immediately pour the melted white chocolate over the popcorn. Use a spatula to scrape all of the chocolate from the bowl onto the popcorn.
- Working quickly, toss the popcorn with the spatula (or gently by hand) until the popcorn is evenly coated with the melted chocolate.
- Add the reserved 1 cup Oreo crumbs to the coated popcorn and gently toss until the crumbs are evenly distributed.
- Pour the coated popcorn onto the lined sheet pan and use the spatula to spread it into an even layer.
- Let the popcorn harden at room temperature, or chill in the refrigerator for about 20 minutes until set.
- Break the set popcorn into pieces and serve.
Notes
Recipe Notes
Note 1
:
This is my favorite popcorn to use for this recipe
. It’s lightly salted but not flavored! If you don’t want to pop your own popcorn,
grab an original (plain) already-popped popcorn bag
.
Note 2
: I recommend high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored). Cheaper white chocolates are more resistant to melting and can often have a waxy flavor. I don’t love using almond bark in this Oreo popcorn since it’s not near as flavorful. Be careful when melting chocolate. If a drop of water gets in it, it may get hard and grainy. If it’s overheated, it may turn cloudy and sticky. Go slowly and gradually to get the best chocolate!
Storage
:
Transfer leftovers to a large, resealable plastic bag. Remove as much air as possible, then store in a dry, cool, and dark area. Popcorn is best enjoyed within 3–5 days; even when stored properly, it will soften or become stale.
Note 1
:
This is my favorite popcorn to use for this recipe
. It’s lightly salted but not flavored! If you don’t want to pop your own popcorn,
grab an original (plain) already-popped popcorn bag
.
Note 2
: I recommend high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored). Cheaper white chocolates are more resistant to melting and can often have a waxy flavor. I don’t love using almond bark in this Oreo popcorn since it’s not near as flavorful. Be careful when melting chocolate. If a drop of water gets in it, it may get hard and grainy. If it’s overheated, it may turn cloudy and sticky. Go slowly and gradually to get the best chocolate!
Storage
:
Transfer leftovers to a large, resealable plastic bag. Remove as much air as possible, then store in a dry, cool, and dark area. Popcorn is best enjoyed within 3–5 days; even when stored properly, it will soften or become stale.