Easter Cookie Butter Candy Popcorn

• 2 bags (3.3 Oz) Bags Of Orville Redenbacher's Natural Simply Salted Microwave Popcorn
• 1 package (16 Oz) Package Of Vanilla Candy Coating (or CandiQuik)
• 3 Tablespoons Cookie Butter (in The Peanut Butter Aisle)
• 1 bag 9.9 Ounce Bag Peanut Butter Easter M&m's
• 1/2 cups White Chocolate
• 1 drop Pastel Food Coloring, Or Amount As Desired
• 2 teaspoons Vegetable Oil (only If Needed)

1. 1. Pop both bags of popcorn according to the instructions on the package. Then pour the popped corn into a large bowl, remove any un-popped kernels and set aside.
2. 2. Melt your vanilla candy coating in the microwave according to the package directions. Once melted remove the bowl from the microwave.
3. 3. Add the cookie butter to the melted chocolate and stir until well combined.
4. 4. Pour the cookie butter mixture over the popped popcorn and gently toss until evenly coated. Mix in all of the peanut butter M&M's and lay out a large sheet of wax paper on your counter. Pour all of the popcorn onto your wax paper until you have a big flat sheet of candy popcorn.
5. 5. In a small glass bowl melt your white chocolate in the microwave at 30 second intervals, stirring in between, and continuing until completely melted. Add a drop of red food coloring so the melted chocolate turns pink (or whatever color you are using). Then drizzle the melted chocolate back and forth with a spoon on top of the popcorn. Tip: If your white chocolate seizes up after you add the food coloring, add a teaspoon or two of vegetable shortening and it will be come smooth again.
6. 6. Let popcorn come to room temp and serve! Store in an airtight container.

coating, butter, white chocolate, coloring, vegetable oil

Taken from tastykitchen.com/recipes/desserts/easter-cookie-butter-candy-popcorn/ (may not work)