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Oreo Popcorn Recipe

Oreo Popcorn

This Oreo Popcorn Recipe is a quick, no-bake, sweet-and-salty treat made with popcorn, white chocolate, and crushed Oreos. Perfect for movie night, parties, or gifting.
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Prep Time 10 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 8 cups

Ingredients
  

  • 10 cups popped popcorn about 1/2 cup unpopped kernels or 1 standard bag; plain or lightly salted, no extra butter if possible
  • 18 Oreo cookies roughly chopped or crushed; regular, Double Stuf, or similar sandwich cookies
  • 1 1/2 cups white chocolate chips or white candy melts for smoother coating
  • 1 tablespoon coconut oil or butter helps the chocolate melt smoothly
  • 1/2 teaspoon vanilla extract optional
  • 1/4 teaspoon fine sea salt skip if popcorn is already salty
  • 1/4 cup mini chocolate chips optional, for topping; or use crushed chocolate bars
  • 4–5 extra Oreo cookies optional, chopped, for sprinkling on top
  • sprinkles optional, festive sprinkles for decoration

Instructions
 

  • Pop the popcorn using your preferred method (air-popper, stovetop, or microwave). Measure 10 cups of popped popcorn and spread it on a large baking sheet lined with parchment paper or a silicone mat. Remove any unpopped kernels.
  • Place 18 Oreo cookies in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup until you have a mix of small crumbs and larger chunks.
  • Add the white chocolate chips and coconut oil or butter to a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until smooth and glossy (about 60–90 seconds total). Stir in the vanilla extract and fine sea salt.
  • Add most of the crushed Oreos (reserve a small handful) to the popcorn on the baking sheet. Toss gently so the cookies are evenly distributed throughout the popcorn.
  • Pour the melted white chocolate in a thin stream over the popcorn and Oreo mixture, aiming to coat as much popcorn as possible. Use a spatula or clean hands to toss and lightly coat everything. Work quickly as the chocolate will begin to set as it cools.
  • While the coating is still tacky, sprinkle on the reserved crushed Oreos, mini chocolate chips, and sprinkles if using. Give the mixture one more gentle toss so the toppings stick to the chocolate.
  • Leave the tray at room temperature for 20–30 minutes, until the chocolate has firmed and the popcorn no longer feels sticky. If your kitchen is warm, refrigerate the tray for about 10 minutes to speed up setting.
  • Break up any large clusters with your hands. Transfer the Oreo popcorn to a large serving bowl or portion it into cups or treat bags for serving or gifting.

Notes

For best texture, use air-popped or lightly salted popcorn and avoid heavily buttered varieties. A pinch of salt keeps the popcorn from tasting overly sweet. Do not overcoat with chocolate—aim for a thin, even layer so the popcorn stays light and crunchy. Store cooled Oreo popcorn in an airtight container at room temperature for up to 3 days. You can customize this recipe with different sandwich cookies, sprinkles, mini marshmallows, or a dark chocolate drizzle.
Keyword Cookies and Cream Popcorn, Dessert Popcorn, Movie Night Snack, No-Bake Treat, Oreo Popcorn
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