Cinnamon Cookie Crunch Popcorn

Posted by Jenna Mullen
Taken from www.ourbestbites.com

Cinnamon Cookie Crunch Popcorn
recipe by ourbestbites.com
Ingredients
About 12 cups popped popcorn: natural, or lightly salted works best, avoid butter flavored
1 pound almond bark
1/2 cup red hot candies
10 Oreo cookies
optional: 1/4-1/2 teaspoon cinnamon flavored oil (see note in post about using extract)
2 tablespoons semisweet or dark chocolate chips
kosher or sea salt
Instructions
Place red hots in a heavy duty ziplock bag and smash with a meat  mallet or hammer to crush.  Alternately you could pulse them  in a food processor until they are just roughly chopped.  Break up cookies into rough chunks, either by hand, in a ziplock bag, or in the food processor.  Do not crush into crumbs.
In a medium sized microwave safe bowl, melt almond bark according to package instructions until smooth.  Gently stir in red hots and chocolate cookies and then add cinnamon oil to taste.
Pour mixture over popcorn and stir well to coat.  Pour popcorn mixture onto a baking sheet lined with foil, parchment or a silicone mat and set aside.  Melt chocolate chips and drizzle over popcorn mixture.  An easy way to do it is to place the chips in a ziplock bag and heat in 20 second intervals, squishing in between, until melted.  Cut the corner off the bag and squeeze chocolate out.  Sprinkle kosher or sea salt lightly over mixture to taste.  Let popcorn mixture harden, place in fridge to speed it up.  When completely dry, break into chunks and just try to stop yourself from eating it all in one sitting.

Note: Extract can causing clumping. I didn't use the oil, but I would next time because the cinnamon flavor wasn't very strong.