Cookies 'n' Cream Popcorn
-15 cups popped popcorn (1/2 cup unpopped will yield about 15 cups, or 1 1/2 bags microwave Kettle Corn)
-2 cups high-quality white chocolate chips
Empty your popped popcorn onto a baking sheet and pick up by the handful and put in a bowl. (The unpoppped kernals should fall to the bottom of the sheet, so you can discard them.)
Break 20 Oreo cookies in half and place in a food processor. Pulse 3 or 4 times but no more if you want large cookie pieces.
Melt your white chocolate chips in a bowl at 50% power at 30 second intervals, stirring after each interval, until smooth. (About 2 minutes)
Drizzle white chocolate over popcorn in bowl. Stir until evenly coated.
Add cookie crumbs. Stir until evenly coated.
Pour popcorn onto parchment-lined cookie sheet to set. (Put in refrigerator/freezer for 15 minutes to speed it up).
Break into pieces. Store in an airtight container.