Enjoy crunchy popcorn coated in creamy white chocolate speckled with OREO Cookies. This gourmet OREO Popcorn is so easy to make using just three ingredients. When packaged it makes great gifts and will be a big seller at craft shows, bake sales, or farmers’ markets.
Adding OREO Cookie pieces to white chocolate-coated popcorn not only gives the popcorn a rich chocolate flavor but it adds another layer of crunch too. The chocolate and vanilla cream sandwich cookies are the perfect mix-in to add to my basic White Chocolate Popcorn recipe.
Yesterday, I shared a recipe and step-by-step tutorial showing you how to make plain white chocolate-coated popcorn. Today, I’ll begin to share the first of many flavor options.
I decided to start by sharing a recipe to make delicious cookies and cream popcorn because it was so popular with my customers.
When you make this recipe, be sure to follow my instructions exactly so your OREO popcorn looks as good as it tastes.
The trick is to coat your popcorn with a thick layer of melted white chocolate and then sprinkle on the cookie crumbs and pieces.
If you toss the cookies and cookie crumbs into the bowl and toss it with the white chocolate, your popcorn will look grey and the cookie pieces will be hidden by a coating of white chocolate.
I want my cookies to show up because I love the contrast of the black cookies against the off-white popcorn. It’s pretty and appetizing. Grey popcorn looks dirty and unappealing.
The off-white popcorn is speckled with dark cookies but nothing looks too grey.
So, let’s make some yummy white chocolate popcorn.
What white chocolate to use to make OREO popcorn?
I prefer to use compound white chocolate, also known as confectionery coating, Candy Melts, melting wafers, Candi-Quik, or almond bark to make my white chocolate popcorn recipes.
Compound white chocolate is made using palm kernel oil or some other vegetable fat instead of cocoa butter. You can simply melt this type of chocolate and it will harden once chilled and it will remain hard as it warms to room temperature. It has a nice vanilla flavor and smooth texture.
I personally use Peter’s IceCap wafers which are available at cake and candy shops but you can also use Merckens White Wafers, Ghirardelli White Melting Wafers, Wilton Candy Melts, White Candi Quik, or any white almond bark you can find in the grocery store.
You can use pure white chocolate to make your popcorn if you prefer the flavor. But pure white chocolate is made with cocoa butter which needs to be tempered (heated and cooled to exact temperatures) in order to harden properly so be sure to read my chocolate-making tips page for detailed chocolate tempering instructions.
If you simply melt pure chocolate and chill it, the chocolate will feel hard once it comes out of the refrigerator but it will get soft as it warms to room temperature. It will make your popcorn feel a bit sticky instead of crunchy.
OREO Popcorn Recipe
White chocolate popcorn sprinkled with OREO Cookie pieces and crumbs.
- 12 OREO Cookies
- 9 cups (1.8 ounces) popped popcorn
- 16 ounces melted white compound chocolate (a.k.a. confectionery coating, candy melts, almond bark, or melting wafers)*
Start by breaking up 6 OREO Cookies into small pieces. Then, crush another 6 cookies into small crumbs. Set them aside in seperate bowls.
Melt the white compound chocolate using the microwave or stovetop. If using the microwave, pour the white chocolate into a microwave-safe bowl and heat it on high power for 30 second increments, stirring after each, until melted.
If using the stove, heat 1 inch of water in a medium saucepan set over low heat. Set a bowl over the saucepan so that the bowl doesn't touch the water and seals well around the top edge of the pan. Pour the white chocolate into the bowl and allow it to melt slowly, stirring it often.
If you use pure white chocolate (made with cocoa butter) be sure to temper the chocolate. See my Chocolate Making Tips page for instructions.
Then pour about 12 ounces of the melted white chocolate over the popcorn, reserving the rest to drizzle over the top.
Toss the popcorn and white chocolate together just until the popcorn is evenly coated.
Then spread it onto a parchment paper-lined baking tray.
Drizzle the remaining white chocolate over the top of the popcorn and working quickly, sprinkle the cookie pieces over the popcorn then sprinkle on the crumbs.
If you want, you can reserve a bit of white chocolate to drizzle over the cookies.
Tap the tray on the counter a few times. This will ensure the cookies stick to the white chocolate popcorn.
Chill in the refrigerator for 15 minutes until the chocolate hardens.
Then, break up the popcorn into chunks.
Don't break the pieces too small or your cookie pieces will fall off and you'll end up with popcorn crumbs.
Store your cookies and cream OREO popcorn in a metal popcorn tin at room temperature for up to two months.
Or, store the popcorn in an airtight plastic container or a cellophane bag for a week or so.
*This recipe calls for white compound chocolate which is also known as confectionery coating, Candy Melts, Candi-Quik, Merckens melting wafers, Ghirardelli Melting Wafers, or white almond bark. It is made using palm kernel oil instead of cocoa butter and it is easy to melt and will harden quickly once chilled and will remain hard once warmed to room temperature. If you use pure white chocolate, you will need to temper the chocolate (heat and cool to exact temperatures) in order for it to harden properly. Check out https://hungryhappenings.com/chocolate-making-tips/ for detailed instructions on melting and tempering pure white chocolate.
More Gourmet Popcorn Flavors
If you love this OREO Popcorn, you might also love these other flavors.