Cookies and Cream Halloween Popcorn

This simple Orange and Black Cookies and Cream Halloween Popcorn is the perfect treat to make if you're running out of time! It is so simple that you could make as many batches as you'd like, it's perfect for an easy party snack!

Recently, I showed you how easy it is to create a White Chocolate Popcorn Skull using a plastic cake pan.

Today's recipe for Orange and Black Halloween Popcorn is just as festive but doesn't require a special mold.

All you need is some Orange and Black Candy Melts and Oreo Cookies. Oh, and popcorn, of course.

My white chocolate popcorn was one of the most popular items in my candy stores, and people always commented on how much they liked the salty and sweet combination.

Funny thing, there was no salt. I always used air-popped popcorn. Just knowing they were eating popcorn gave them the sensation of eating salt.

This Halloween popcorn can be made using just white chocolate and popcorn but I decided to add OREO Cookie pieces to add another layer of deliciousness and to add a bit more black color to the brightly colored orange popcorn.

It is delicious and very festive looking.

Ingredients

• ⅓ cup popcorn kernels
• 16 ounces melted orange compound chocolate (Candy Melts)*
• 12 Oreo Cookies, broken into small pieces
• 3 ounces melted black compound chocolate (Candy Melts)*

*You can, if you prefer, use melted and tempered pure white chocolate colored with oil-based orange food coloring in place of the orange candy melts. Instead of black candy melts you can use dark cocoa candy melts or pure semi-sweet chocolate.

See my chocolate-making tips page for melting instructions.

Supplies

• air popper for the popcorn or a plain brown lunch bag and a microwave
• extra large mixing bowl
• 2 baking sheets lined with parchment paper or non-stick foil
• disposable pastry bag or a zip-top bag

You can find the ingredients you need to make this orange and black popcorn on Amazon. I earn a small commission for sales at no extra cost to you if you use the links below.

Instructions

Pop your popcorn.

• Pop ⅓ cup of popcorn kernels in an air popper or using your microwave.

How to pop popcorn using your microwave?

• Place your kernels in a plain brown lunch bag, fold the top of the bag over three times, heat the bag in the microwave on high power for 2-3 minutes until you hear the popping of the kernels slow to one to two pops per second.
• Times will vary so you really need to stand by the microwave to hear when the popping of the kernels slows down.

NOTE: I have also successfully used microwave popcorn to make chocolate popcorn. If you decide to use store-bought microwave popcorn be sure to choose popcorn that is not loaded with a lot of butter. The white chocolate will not stick to highly buttered or greasy popcorn.

Remove un-popped kernels.

• However you pop your popcorn, you'll want to discard any unpopped kernels.
• I shake my bowl, then scoop hand fulls of popcorn out into another large mixing bowl.
• You can also use a Kernel Katcher Popcorn Sifting Bowl, if you have one.

Make orange cookies and cream popcorn.

• Pour the melted orange candy coating or the melted and tempered pure white chocolate (that's been colored using orange candy coloring) over the popped popcorn.
• Toss to coat slightly.
• Toss in Oreo Cookie Pieces.
• Divide in half and spread onto baking sheets lined with parchment paper.

Drizzle on black candy melts.

• Pour the melted black candy melts or melted and tempered pure semi-sweet chocolate into a pastry bag.
• Snip the tip off the bag and squeeze it allowing the chocolate to drizzle in thin lines over the popcorn.
• You can also dip a fork or spoon into the candy melts and drizzle the chocolate over top.

TIP: I prefer using the pastry bag to get a thin stream of chocolate to drizzle over the popcorn. I don't end up with lots of big clumps of chocolate this way.

Chill.

• If you used candy melts, freeze your pan of coated popcorn for 7-9 minutes or refrigerate for 12-15 minutes until the candy coating is set.
• If you used pure white chocolate you can either refrigerate the popcorn until the chocolate hardens or you can allow it to harden at room temperature.

Break into pieces.

• Break your popcorn into small chunks. You won't be able to break it into individual popcorn kernels so just leave the chunks bite-sized.
• Note that the thinner you are able to spread the popcorn onto your pan the smaller you can break the pieces.

Serve!

• Serve your popcorn in a festive Halloween bowl or box or package it up to give as gifts.

Gift as gifts.

• I love packaging up the popcorn in metal tins as it keeps the popcorn fresh for months but I also package it in clear cellophane bags to keep the cost down.

Variations

You can make Dark Chocolate Halloween Popcorn filled with M&Ms and candy bones.

Gross out your Halloween party guests with White Chocolate Popcorn filled with Chocolate Bugs.

Here's another fun idea for Halloween. Turn white chocolate popcorn into a cool-looking Popcorn Skull. It's so easy!

If you really want to use this popcorn to create a spectacular dessert or Halloween gift, pour it into Popcorn Pumpkin Bowl. It's 100% edible!

Storage

• It is best to store white chocolate popcorn in a metal popcorn or cookie tin if you plan to give it as a gift.
• White chocolate popcorn stored in an airtight metal tin will stay fresh and crunchy for several months.
  • I've kept it stored in a popcorn tin for up to 3 months and it was perfectly fresh when the tin was opened.
  • Just note that the more you open and close the tin the shorter the shelf life.
• I do not recommend storing the popcorn in a zip-top bag. For some reason, this popcorn develops an off-flavor when stored in zip-top bags.
• You can store your popcorn in cellophane bags instead. The popcorn will stay fresh for a week when stored in cellophane bags.
• If you plan to eat your popcorn within a few days you can store it in any type of airtight container with a tight-fitting lid, like Rubbermaid or Tupperware.

Video

Be sure to watch the video to see how easy this orange and black chocolate popcorn is to make.

Recipe

This popcorn recipe was originally published on October 9, 2013.

Print

Orange and Black Cookies and Cream Halloween Popcorn

Prep Time

15 mins

Cook Time

0 mins

 

Popcorn coated in orange candy melts speckled with OREO Cookie pieces and drizzled with black candy melts is a wonderful snack for Halloween.

Course: Dessert

Cuisine: American

Keyword: chocolate popcorn, cookies and cream, oreo

Servings: 12

Calories: 285 kcal

Author: Beth Klosterboer

Ingredients

• ⅓ cup popcorn kernels, unpopped kernels removed
• 16 ounces melted orange Candy Melts
• 12 Oreo Cookies, broken into small pieces
• 3 ounces melted black Candy Melts

Instructions

1. Pour the popcorn into a large mixing bowl.

2. Then, pour the melted orange candy coating over the popped popcorn and toss to coat.

3. Stir in the OREO cookie pieces.

4. Divide in half and spread onto two baking sheets lined with parchment paper.

5. Drizzle the black candy melts over top.

6. Freeze or refrigerate for 5-15 minutes until the chocolate hardens.

7. Remove and break the popcorn into bite-sized chunks.

8. Serve and enjoy.

Recipe Notes

• Store in an airtight container, preferably a metal popcorn tin. 
• This popcorn will stay fresh for up to a week if stored in a cellophane bag or up to a few months if stored in a tin. 

• Author
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Beth Klosterboer

Hi, I'm Beth Jackson Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

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