Andes Mint Popcorn Recipe
This Andes Mint Chocolate Popcorn is the perfect movie night treat for any chocolate lover. It combines crunchy chocolate creme de menthe coated popcorn with Oreo cookies for a quick and easy snack.
Servings: 12 people
Calories: 300kcal
Ingredients
- 10 cups Popped Popcorn
- 14 ounces Andes Mints unwrapped and melted
- 1 ½ cups Crushed Oreos
Instructions
- Cover a large baking sheet with parchment paper.
- Pop enough popcorn to make about 8-10 cups, removing the unpopped popcorn kernels.
- Melt the Andes mints in a microwave-safe bowl by heating for about 30 seconds at a time, stirring between until completely melted and smooth.
- Place popcorn in a large bowl, then drizzle on the melted chocolate, stirring gently until the popcorn is evenly coated. Add the crushed Oreos and mix until combined. Spread the popcorn evenly onto your prepared baking sheet and place in a cool place until completely set.
- Gently break apart using your hands then serve in a large bowl, or in small single-serve cups. Store in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 96mg | Potassium: 77mg | Fiber: 3g | Sugar: 25g | Vitamin A: 18IU | Calcium: 8mg | Iron: 4mg