Gluten Free OREO-Caramel Popcorn with Chocolate Drizzle
22 servings
1h Cook
Ingredient List
- 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
Nutritional 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 |
- 1Heat oven to 325°F.
- 2Spray large rimmed baking sheet with cooking spray; set aside.
- 3Microwave 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.
- 4Combine popcorn and chopped cookies in large bowl. Add caramel sauce; mix lightly. Spread onto prepared baking sheet.
- 5Bake 10 min., stirring after 5 min. Spread caramel popcorn onto sheet of wax paper; cool completely.
- 6Melt semi-sweet chocolate as directed on package; drizzle over popcorn. Sprinkle with salt; cool completely.
- 7Break into bite-size pieces to serve.