Cookies 'N Cream Popcorn


From the April/May 2016 issue of Eat Drink Mississippi

Yield: 12 cups


12 cups popped popcorn

1 package (11 ounces) white chocolate chips

2 teaspoons coconut oil 

15 Oreo cookies, coarsely chopped

Place popcorn in large bowl; set aside. In a medium saucepan on low heat, melt chocolate chips and coconut oil; stir until blended. 


Pour melted chocolate over popcorn, stirring until well-coated. Stir in chopped Oreos. 


Spread mixture on baking sheet and chill until chocolate has set. Break into pieces to serve. 


©2020 eat.drink.MISSISSIPPI. All rights reserved.