Gluten Free OREO-Caramel Popcorn with Chocolate Drizzle

Time1h
Makes22 servings

Ingredients

  • 1 pkg. (11 oz.) caramels
  • 3 Tbsp. butter
  • 1 Tbsp. water
  • 12 cups air-popped popcorn
  • 18 Gluten Free OREO Cookies, chopped
  • 2 oz. (1/2 of 4-oz. pkg.) semi-sweet baking chocolate, chopped
  • ½ tsp. coarse sea salt

Putting it together

  1. 1.
    Heat oven to 325°F.
  2. 2.
    Spray large rimmed baking sheet with cooking spray; set aside.
  3. 3.
    Microwave caramels, butter and water in large microwavable bowl on HIGH 2 to 3 min. or until caramels are melted and sauce is well blended, stirring after each minute.
  4. 4.
    Combine popcorn and chopped cookies in large bowl. Add caramel sauce; mix lightly. Spread onto prepared baking sheet.
  5. 5.
    Bake 10 min., stirring after 5 min. Spread caramel popcorn onto sheet of wax paper; cool completely.
  6. 6.
    Melt semi-sweet chocolate as directed on package; drizzle over popcorn. Sprinkle with salt; cool completely.
  7. 7.
    Break into bite-size pieces to serve.

Tips and Tricks

Storage Know-How:Store cooled caramel popcorn in airtight container at room temperature up to 3 days before serving.
Substitute:Substitute 1 Tbsp. multi-colored sprinkles for the sea salt.
Short Cut:Substitute 1/3 cup semi-sweet chocolate chips for the chopped baking chocolate.

Nutrition Information

Calories:170
Total fat:7g
Saturated fat:3g
Trans fat:0g
Cholesterol:5mg
Sodium:170mg
Total Carbohydrate:26g
Dietary fiber:1g
Total sugars:17g
Added sugars:14g
Protein:2g
Vitamin D:0% DV
Calcium:2% DV
Iron:4% DV
Potassium:2% DV