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We had the honor of attending the wedding reception of my sweet niece Macie a couple of weeks ago. The ceremony took place last month in New York so they hosted a gathering here in California for those of us who couldn’t make the trip to the Big Apple to witness them tie the knot in person. It was an informal, backyard affair with a dinner and a movie theme. I wanted to do something to contribute and when I asked what I could bring I got the request for this popcorn to be served during the movie.
Actually it was more like “Oh, we had this popcorn once that was mixed with Oreos and drizzled with white chocolate and it was so amazing!”
So, I was on a mission to recreate this amazing popcorn and wow, they were right. The stuff is pretty amazing.
I got a strange look from the girl who rung up my purchase at World Market. They carry Lindt which I have found to be the easiest white chocolate to work with. I had the task of making enough of this popcorn to serve the 55 guests attending the reception but you’ll only need one bar to make a batch of the scaled down version in the printable recipe below. I found recipes that called for almond bark but my house full of taste testers all agreed the white chocolate far surpassed the almond bark in flavor.
White chocolate is delicious but it can be finicky and difficult to work with. If you don’t melt it at just the right temperature or if even a small drop of water hits it, you’re sunk. I’ve tried many brands and then I found Lindt. It melts like a dream in a double boiler over low heat and is so much easier to work with than every other brand I’ve tried. I use it every year when I make my Pumpkin Spice Chocolate Bark and I was reminded of just how darn good this stuff is when I used it to make this popcorn. Take a look HERE for more melting tips.
Place 8 cups of plain popped popcorn on a rimmed baking sheet and drizzle the melted white chocolate over the top.
Sprinkle on some coarsely crushed Oreo cookies and about 1/2 teaspoon salt.
Use a spatula or large spoon to toss the popcorn mixture around on the baking sheet to distribute the white chocolate. Transfer the baking sheet to the refrigerator for about 30 minutes or until the white chocolate has completely set up.
Remove the baking sheet from the fridge and transfer the popcorn to a zippered plastic storage bag or other airtight container. It is wonderful chilled so I recommend keeping it stored in the fridge if you can. If kept refrigerated it will stay fresh for a very long time. We tried some that we had leftover almost two weeks later and were surprised how delicious it still was.
My unbelievably understanding and helpful husband helped me box up the goods.
For the movie portion of the evening we were treated to a video slideshow of the wedding ceremony. I was a weeping, soggy mess at the end of the show. Somebody pass the Kleenex!
Welcome to the family Julie. Thanks to you both for letting us help to celebrate your wedding and your future life together.
Cookies and Cream Popcorn
- 8 cups plain popped popcorn
- 8 Oreo cookies coarsely crushed
- 1 4.4 ounce bar good quality white chocolate (I use Lindt)
- 1/2 teaspoon salt or to taste
- Melt white chocolate in a double boiler over low heat.
- Place popped popcorn on a large rimmed baking sheet. Drizzle melted white chocolate evenly over the popcorn. Sprinkle the crushed Oreos and salt over the top. Use a spatula or large spoon to mix until melted white chocolate has been evenly distributed.
- Transfer the baking sheet to the refrigerator for about 30 to 45 minutes or until while chocolate has completely set.
- Transfer popcorn to zippered plastic storage bags or other airtight containers.
Adapted from Sing For Your Supper