Ingredients
- 2 Tbsp canola oil
- ⅓ cup popcorn kernels
- 4 oz. white chocolate, chopped (or white chocolate chips)
- 10 Easter Oreo Cookies (or cookie of your choice)
- 1 cup crushed Cadbury Mini Eggs
- ½ cup Easter/spring M&Ms (I used peanut butter)
- 2-3 Tbsp spring sprinkles
Instructions
- Put oil and popcorn kernels in a large pot over medium-high. When the first kernel pops, cover the pot and remove it from the heat for about 30 seconds.
- Place pot back on the stove and once kernels start popping, vigorously shake the pot back and forth, keeping it on heat. Once popping slows, take pot off the heat and remove cover. Put popped popcorn in a large bowl.
- Place white chocolate in a microwave safe bowl and place in the microwave for 1 minute at 40% heat. Stir mixture with a spoon and then repeat regimen at 30-second intervals, stirring in between each one, until chocolate is fully melted. Alternatively, you can melt chocolate in a double boiler (or a heat-proof bowl set tightly over a saucepan of simmering water).
- Drizzle white chocolate over popcorn and toss with crumbled Oreo Cookies, Mini Eggs, M&Ms, and sprinkles.
Notes
- If you prefer to use microwavable popcorn, use 10 cups popped.
- Feel free to use any Easter candy you want!
- Store popcorn in airtight containers at room temperature and enjoy as soon as possible.
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