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March 6 is National Oreo Day; you’ve got to try this Oreo Cookies and Cream Popcorn

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    • With March 6 being National Oreo Cookie Day we thought we’d share this amazing recipe from Becky Hardin, the Cookie Rookie.

    “It’s perfect for a night in while binge-watching my favorite series on Netflix,” says Becky Hardin. “I also love this sweet and salty popcorn recipe for tailgating, parties, or a simple dessert I can munch on at home.”

    Cardinals fans can make it and snack on it while watching Cardinals games or even put a little in a plastic bag to bring to the game and munch on.

    This popcorn recipe is one of the few recipes that my husband Pat requests time and time again, and it makes me so happy! I feel silly even making a proper recipe post for it, because honestly, it’s that easy. It’s simply popping some corn, coating it in white chocolate, and sprinkling in some crushed cookies. How simple is that?

    Something about the simple flavors of cookies and cream just keeps me coming back for more; it’s so addictive! For a slightly healthier version, I’ll use almond bark, and sometimes I’ll switch things up with other chocolate flavors, or different cookie varieties—the sky is the limit! — Becky Hardin

    Check out The Cookie Rookie at: https://www.thecookierookie.com/

    Cookies and Cream Popcorn

    Ingredients

    • 3.9 oz. microwave popcorn 93g (1 bag), use plain or lightly salted, do not use butter flavor or movie theater
    • 2 tsp canola oil 8g
    • 1½ cups white chocolate chips 255g, plus more for garnish, milk or dark also work
    • 10 Oreo cookies 113g, crushed into small pieces. Golden Oreos also work

    Instructions

      • Prepare popcorn according to package instructions. Pour into a large bowl and set aside.
        3.9 oz. microwave popcorn
      • Heat oil and white chocolate in a small microwave-safe bowl for 30 seconds at a time. Stir in between until fully melted and creamy. It should take between 1-1½ minutes.
        2 tsp canola oil,1½ cups white chocolate chips
      • Pour the white chocolate over the popcorn and use a large spoon or spatula to stir all the popcorn until fully coated. It doesn’t have to be perfect, you just want it as coated as possible.
      • Spray a large baking sheet with nonstick spray. Pour the popcorn over the baking sheet while still wet. Sprinkle with the crushed Oreos and extra white chocolate chips.
        10 Oreo cookies
      • Place in the refrigerator for about 20 minutes, or until the chocolate has hardened.
    • Use a spatula to remove the popcorn from the baking sheet and pour into an airtight container until ready to snack.

     

     

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