Courtesy of Care and Share Food Bank
- ⅓ cup popcorn kernels (about 8 cups popped)
- 1 box Thin Mint Girl Scout cookies, chopped roughly
- 10 oz chocolate chips (milk, semi-sweet, or dark)
- 5 oz white chocolate chips
- ½ tsp peppermint extract
Line rimmed baking sheet with parchment paper and set aside. Prepare popcorn your favorite way: microwave or stove top. Combine popped popcorn, minus any un-popped kernels, and Thin Mint pieces into a large bowl and set aside. Use a double boiler to melt the milk chocolate chips until completely melted and smooth. Working quickly, pour the melted chocolate over the popcorn mixture and toss together quickly, to evenly coat the snack mixture. Immediately transfer the mixture to the prepared sheet pan and spread it out into an even layer. Cool it in the refrigerator or freezer for 20-30 minutes before you prepare the white chocolate mixture.
Melt the white chocolate chips over a double boiler until completely melted and smooth. Remove from the heat and quickly whisk in the peppermint extract. Drizzle the melted white/mint chocolate over the popcorn and allow it to cool again in the refrigerator or freezer to set. After the chocolate has set and cooled, break into pieces to serve.