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 air popped popcorn
- 14 ounces Andes Mints melted
- 1½ cups Oreo cookies crushed
Instructions
- Cover a large baking sheet with parchment paper and set aside.
- Pop enough popcorn to make about 8-10 cups, removing the unpopped popcorn kernels. Place in a large bowl.
- 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.
- Once melted, drizzle the melted chocolate over the popcorn, 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!
Notes
Storing instructions: store in an airtight container in a cool, dark place at room temperature for up to 3 days.
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