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.