A tasty popcorn blend of kettle corn, white chocolate and Oreos.
Line a baking sheet with parchment paper and set aside. Microwave popcorn according to package directions. Pour into a bowl. Gently toss popcorn with your hands to allow unpopped kernels to fall to bottom of bowl. Scoop handfuls of popcorn into a larger bowl, discarding remaining kernels. Repeat this step once more or until there are no unpopped kernels remaining.
Chop chocolate and place in a microwave safe bowl. If you can't find the chocolate bark, feel free to use good quality white chocolate chips such as Ghirardelli. Melt for 1 min 30 seconds on high. Stir and continue microwaving in 15 second increments until melted and smooth when stirred. Set aside.
Place cookies in a plastic sandwich bag and using a mallet or rolling pin, crush them. Add crushed cookies, pudding powder and melted chocolate to popcorn. Stir until all ingredients are combined well.
Pour contents into prepared baking sheet. Spread out into a thin, single layer and allow to sit for approximately 20 minutes for the chocolate to set up.
Once set, crumble with your hands and transfer into a serving bowl or store in an airtight container for up to 2 days.