Instructions

• Put 11 whole Oreos in a blender or food processor and pulse until fine crumbs. Measure to confirm you have 1 level cup of crumbs. If you don’t have a blender/processor, put the cookies in a large resealable plastic bag, press out the air, and crush with a rolling pin or meat mallet until fine. Set the 1 cup of Oreo crumbs aside.
• Line an extra-large sheet pan with parchment paper or wax paper; set the pan aside.
• Pop enough popcorn to yield 12 cups of popped kernels (plain or lightly salted). Transfer the popcorn to a very large bowl.
• Remove unpopped kernels: set a wire cooling rack over a large tray and carefully pour the popcorn onto the rack so unpopped kernels fall through. Return the popcorn to the large bowl and check for any remaining kernels.
• Place 2-1/2 cups white chocolate chips and 1 teaspoon vegetable oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring about 15 seconds between each burst, until the chocolate is completely melted and smooth. Stir in 1/4 teaspoon salt only if you want it (omit or reduce if your popcorn is already well salted).
• Immediately pour the melted white chocolate over the 12 cups of popcorn. Use a spatula to scrape all the chocolate from the bowl onto the popcorn.
• Working quickly, toss the popcorn with the spatula (or gently by hand) until the popcorn is evenly coated with the melted white chocolate.
• Add the reserved 1 cup Oreo crumbs to the coated popcorn. Gently toss again until the crumbs are evenly distributed.
• Spread the coated popcorn in an even layer on the prepared sheet pan using the spatula.
• Let the popcorn set until the chocolate hardens—about 20 minutes in the refrigerator or until firm at room temperature. Once set, break into clusters and serve.