Friday, November 29, 2013

Cookies and Cream Popcorn

Here we are!  Knee deep in holiday fun and craziness.

Last year I made a similar version to this popcorn that was a huge family favorite along with 4 other delicious treats:  Peanut Butter Fudge,  Oreo Chocolate Balls, Pecan Balls and Peanut Butter Nanaimo Bars.

This year the kids asked for it again but I decided to throw in a few "EXTRA'S" like the mini Oreo's and the Thin Mint Bits (which are fabulous by the way).

There are several gluten free options for this popcorn recipe.  One, is to not include the Oreo's for obvious reasons or two, buy the gluten free creamed-filled cookies.  I usually buy mine from Whole Foods or in the specialty diet section of most grocery stores.  They don't sell the mini's but the crush up to bite size pieces easy enough.

The reason I like these popcorn recipes is they make great teacher and neighborhood gifts.  I bought these cute boxes at Michael's and they hold about 2-3 cups.  The kids can easily deliver them with out the fret of a plate of cookies ending up in my drive way.

Enjoy this simple recipe.

Cookies and Cream Popcorn

Makes 5-6 cups 

5 cups of popcorn, popped
2 sleeves of chocolate cream filled cookies (gluten free are available at some stores)
1/2 package of white chocolate chips
1 cup of Peppermint candy or Thin Mint Bits

1.  In a large bowl, add your 5 cups of prepared popcorn.  

2.  Crush the chocolate cream filled cookies into small pieces. Add cookies and candy to popcorn.

3.  Melt white chocolate chips in the microwave.  To do this you will need to use a microwavable dish, add chips and heat for 30 seconds, stir, repeat until chocolate is melted completely, about 2 minutes total time.

4.  Pour white chocolate over popcorn/candy/cookie mix.  Using your hands, mix well.  Spread on a cookie sheet to set chocolate.

*Store in air tight containers until ready to serve.

Written by
Sherron Watson

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