Last week I posted a technique for popping popcorn on the stove-top. Today’s recipe is a sweet, sweet way to use that popped popcorn. I actually got the idea when I saw a bag of cookies and cream popcorn in the store. It was a 7 ounce bag for $8… I could definitely make that at home for much cheaper. You can too!
By the way, I just realized that I surpassed 300 posts a few days ago. Yay! That’s a lot of food, rundowns, recipes, and photos. Thanks to anyone and everyone who reads this blog, you have no idea how much each subscriber, comment, and page view means to me. Here’s to 300 more posts.
Taste: Can’t beat that sweet, crave-worthy combination of cookies and cream.
Texture: The popcorn and cookies are crunchy which the chocolate is rich and smooth.
Ease: Super duper easy.
Appearance: How could you not want to grab a handful?
Pros: Perfect sweet snack.
Would I make this again? Mhmm.
Cookies & Cream Popcorn
1/3 cup popcorn kernels, popped
10-15 chocolate sandwich cookies, chopped
6 ounces white chocolate, chopped
Line a baking sheet with parchment paper or a silicone baking mat. Place popcorn and chopped cookies in a large bowl. In a small microwave-safe bowl, melt white chocolate in 30 second bursts, stirring between bursts, until smooth. Pour white chocolate over popcorn and cookies. Stir until chocolate is well-distributed. Pour mixture onto prepared baking sheet in one layer and let set.
Adapted from Sing for your Supper