Cinnamon Bun Popcorn

Ingredients:

• 12 C popped popcorn (about 2 bags of microwave popcorn)
• 1 cup pecan halves
• 1 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/4 cup light corn syrup
• 1/2 cup butter
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 4 oz almond bark

Preparations:

1. Preheat oven to 250 degrees
2. Place popcorn in a large bowl, a bigger bowl than you think you need. Top with pecans and do not stir. Let the pecans sit on top of the popcorn. Set aside.
3. Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 90 seconds. Remove, stir, and then microwave for 90 seconds more. If you microwave it too much your popcorn will turn out really hard.
4. Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. 
5. Drizzle half of the caramel mixture over popcorn and pecans and stir well. Repeat with the other half of the caramel. Stir more than you think you need to.
6. Spread popcorn mixture onto a foil-lined rimmed pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
7. Remove from oven and stir. Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Oreo Pops

Notes:

• Use double-stuffed Oreos, otherwise the cookies will pop apart and make it very difficult to hold them together.
• Lollipop sticks can be food in most craft stores near the cake decorating section. 
• White chocolate burns very quickly and is hard to cover Oreos with. Consider using almond bark instead.

Cookies 'N Cream Spread

Ingredients:

• 20 whole Oreo cookies
• 2 cups creamy peanut butter
• 1 cup white chocolate chips
• 2 tablespoons peanut butter

Preparations:

1. Place oreos in a large plastic bag, and then crush them with a rolling pin.
2. Pour your freshly crumbled Oreos in a bowl, and top with the two cups of peanut butter.
3. While the peanut butter oozes into every open inch of the crumbs, prepare your white chocolate by microwaving it with two tablespoons of peanut butter, 15 seconds at a time.
4. Once the white chocolate concoction is melted into gooey goodness, drizzle it into the bowl of Oreos and peanut butter.
5. Gently stir the mixture, and pour into the empty peanut butter jar.