Lunch: Oreo Popcorn
Recipe by Candace Braun Davison Any kind of popcorn works here, though light butter or 94 percent fat-free tends to be the best choice if you're looking for pure cookies & creme flavor.
Ingredients
1 bag microwave popcorn
1 tsp. canola or vegetable oil
1 c. white chocolate chips
1 sleeve Oreos, crushed
Instructions
Microwave popcorn according to the package's instructions. Pour into a gallon-sized resealable plastic bag.
Add oil to white chocolate chips, stir, then microwave in 20-second intervals—stirring thoroughly in between each one—until the chips have melted. This takes about 1 minute.
Pour the white chocolate into the resealable bag, seal and shake until the popcorn is coated with white chocolate.
Pour the crushed Oreos into the resealable bag, close it and shake until the Oreo bits cover the popcorn. Pour the mixture onto a platter or parchment-lined baking sheet, spreading it in an even layer, and refrigerate or set aside for 20 minutes, just so the white chocolate can harden. Serve.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
