Oreo Popcorn

5 from 2 votes

Oreo Popcorn is the ultimate movie-night snack! With just four ingredients and no baking, this cookies-and-cream treat comes together in no time.

Prep Time20

Setting up time20

Total Time40

Course: Dessert, Snack

Cuisine: American

Keyword: oreo popcorn

Servings: cups (8 servings)

Author: Chelsea Lords

Cost: $4.52

Equipment

Blender or food processor
Large sheet pan (15" x 21")
Parchment paper or wax paper

Ingredients

11 full Oreos 1 cup when crushed
12 cups plain popped popcorn or lightly salted, see note 1
2-1/2 cups white chocolate chips see note 2
1 teaspoon vegetable oil
1/4 teaspoon salt optional, omit or reduce if popcorn is well salted

US - Metric

Instructions

Add 11 whole Oreos to a blender or food processor. Pulse until crumbs, then measure to ensure you have 1 level cup of crumbs. No food processor or blender? Add cookies to a large plastic bag, seal without air, and crush with a rolling pin or meat mallet until fine crumbs are formed. Measure to get 1 full cup and set aside.
Line an extra-large sheet pan with parchment paper or wax paper. Set aside. Grab a very large bowl (the larger the easier it is to toss). Pop the popcorn.
Remove unpopped kernels: Lay a wire cooling rack on top of a large tray. Carefully pour the popped popcorn over the cooling rack. All the unpopped kernels will fall through the holes onto the tray. Once you’ve scooped up the popcorn, you can dump the kernels on the tray into the trash—easy! Add the measured popcorn to the large bowl. Check again to ensure there are no kernels in the bowl.
Melt white chocolate chips and vegetable oil in a microwave-safe bowl in bursts of 30 seconds, stirring between each burst for 15 seconds until chocolate is melted and smooth. Mix in the salt if using. Pour this mixture over the popcorn, using a spatula to scrape every bit of the melted chocolate onto the popcorn. Working quickly, toss the popcorn to coat in the melted chocolate. Once well coated, add the set aside Oreo cookie crumbs. Again, toss (gently) until integrated into the popcorn.
Pour popcorn onto lined sheet pan and use the spatula to spread it in an even layer. Let harden at room temperature (or in the fridge for about 20 minutes), then break apart and enjoy!

Video

Notes

Note 1: This is my favorite popcorn to use for this recipe. It’s lightly salted but not flavored! If you don’t want to pop your own popcorn, grab an original (plain) already-popped popcorn bag.

Note 2: I recommend high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored). Cheaper white chocolates are more resistant to melting and can often have a waxy flavor. I don’t love using almond bark in this Oreo popcorn since it’s not near as flavorful. Be careful when melting chocolate. If a drop of water gets in it, it may get hard and grainy. If it’s overheated, it may turn cloudy and sticky. Go slowly and gradually to get the best chocolate!

Storage: Transfer leftovers to a large, resealable plastic bag. Remove as much air as possible, then store in a dry, cool, and dark area. Popcorn is best enjoyed within 3–5 days; even when stored properly, it will soften or become stale.

Nutrition