Ingredients
1 bag microwave popcorn
2 tsp. coconut oil
1 c. white chocolate chips
1 sleeve Oreos, crushed
Preparation
Step 1Microwave popcorn according to the package’s instructions. Pour into a gallon-sized resealable plastic bag.Step 2In a small, microwave-safe bowl, add oil and white chocolate chips and stir to combine. Microwave in 20-second intervals—stirring thoroughly in between each one—until chips have melted. (This will take about 1 minute.)Step 3Pour white chocolate into resealable bag, seal and shake until popcorn is coated with white chocolate.Step 4Pour Oreos into resealable bag, close, and shake until the Oreo bits cover the popcorn. Pour mixture onto a platter or parchment-lined baking sheet, spreading it in an even layer, and refrigerate or set aside for 20 minutes, so the white chocolate can harden.
Any kind of popcorn works here, though light butter or 94% fat-free tends to be the best choice if you’re looking for pure cookies & creme flavor. To ensure your white chocolate is smooth and pourable, adding oil is essential. We recommend coconut oil because it firms up the chocolate once chilled.
