slightly adapted from: Chef-In-Training
15 cups popped popcorn
20 OREOS, crushed (or more if you want)
1 (24 oz.) package white almond bark
Add 15 cups of popped popcorn to a very large bowl, making sure to not get any un-popped kernels in the bowl. Place Oreos in a large zip-lock bag. Using a rolling pin, lightly hit Oreos until crushed. Add crushed Oreos to the bowl of popped popcorn and toss a little bit to distribute evenly. Chop the almond bark and place in a large, microwave safe bowl. Microwave until melted, stopping to stir every 30 seconds so the chocolate doesn't burn. Mine only took 1 minute to 1 minute 30 seconds to be fully melted. Pour over popcorn and Oreos and fold into popcorn until every last kernel is coated.
Jenn's Notes: If you are using the kernels and popping them in your popcorn popper (rather than using microwave popcorn), I did three different (1/4 cup) batches of kernels and ended up with 15 cups of popcorn.