Step One:
Fill a 9x13 cakepan with popcorn - left over or freshly popped. The salty/buttery kind from half-full bags of theater popcorn gives it a different taste than air popped corn, and both are somewhat different than microwave popcorn. ANY variety of popcorn works wonderfully with this recipe!
Step Two:
Crush half a 14-oz. package of Oreo Cookies. I like finer crumbs, so use a food processor to do the job. A cheaper version of chocolate sandwich cookies can also be used. You can use any variety of Oreos, too! Mint Oreos are fabulous! I'm thinking of trying peanut butter sandwich cookies the next time. YUM!
Step Three:
Melt a 12-oz. bag of white chocolate chips. I melt mine in the microwave, stirring every once in a while. Melting time was about 3.5 minutes, but your microwave might be different.
Step Four:
Stir everything together, being careful not to dump too much on the floor. Enjoy! If you let this dry out a bit (maybe a half hour), your hands won't get sticky when you eat it. If you have any left over, this stores well in plastic ziplock bags.
You can also add in other ingredients if you want, such as peanuts, almonds, cashews, pretzels, cereal, M&Ms, etc. Get creative! The possibilities are almost endless.
