Cookies and Cream Popcorn
Cookies and Cream Popcorn – Easy 3 ingredient recipe that creates a sweet, salty, and crunchy snack that everyone will enjoy!
- 12 chocolate sandwich cookies
- 11 ounces white chocolate chips
- 6 cups popped popcorn (use pre-made or microwave popcorn for an easier recipe)
Line a large baking sheet with parchment paper and set aside.
Place the popped popcorn into a large bowl and using a food processor, place in the sandwich cookies, and pulse until it resembles a coarse meal and set aside.
If you do not have a food processor, then place the cookies into a gallon size Ziploc bag, close the bag, and roll a rolling pin over the bag to crush the cookies.
Using a double boiler or the microwave melt the white chocolate until it is fully melted and smooth.
If you do use the microwave be sure to keep an eye on the chocolate as not to burn it.
You should not have to microwave it for longer than 1 minute.
Pour the melted chocolate on top of the popcorn in the large bowl and then add in the crushed cookies and stir until evenly distributed throughout the popcorn.
Pour the popcorn onto the prepared baking sheet, spread, and allow the popcorn to cool.
Calories: 435kcal | Carbohydrates: 56g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 11mg | Sodium: 158mg | Potassium: 236mg | Fiber: 2g | Sugar: 41g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg