Cookies and Cream (Birthday!) Popcorn

• 1 box Birthday Oreo Cookies, 10.5 Ounce Size
• 3 Tablespoons Canola Oil
• 1/2 cups Popcorn Kernels
• 12 ounces, weight White Chocolate
• 2 Tablespoons Sprinkles (optional)

1. Use your preferred method to crush the Oreos, place the crumbs in a large bowl and set aside.
2. Add oil and three popcorn kernels into a large heavy bottomed pot (use one with a lid).
3. Heat the oil over medium high heat.
4. When the kernels pop, add the remaining kernels and cover the pot.
5. Shake the pot gently to keep the kernels from burning, and when you cant hear them moving any more in the pan (meaning they have nearly all popped), pour the popcorn into the bowl (with the Oreos).
6. Stir gently to incorporate.
7. Melt the white chocolate in the microwave (heat it for 30 seconds at a time, stirring in between, and continue heating for additional 30 second increments until melted).
8. Pour melted chocolate over popcorn/Oreo mixture, stirring gently with a spatula to coat.
9. Spread popcorn onto a sheet of waxed paper, sprinkle with sprinkles and let it sit to harden.
10. Store in an airtight container.

cookies, canola oil, kernels, weight white chocolate, sprinkles

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cookies-and-cream-birthday-popcorn/ (may not work)