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Sweet and salty popcorn covered in Biscoff white chocolate and filled with all the monster cookie mix-ins.
In a microwave safe bowl, combine the white chips and the shortening. Heat for 30 seconds and stir. Continue heating 20-30 seconds at a time and stirring until melted. Add the Biscoff spread and stir until melted and creamy. Stir in the oats. Let cool for 3-4 minutes.
In a large bowl, combine the popcorn and marshmallows. Pour the melted chocolate on top and toss until everything is coated. Add the cookie dough bites, m&ms, and the chocolate chips and toss lightly again.
Pour the popcorn out on a large wax paper-lined tray. Place in the refrigerator for about 5 minutes to set up. Take out and break into chunks. Store in a tightly sealed bag or container.
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!