Ingredients

Putting it together

1.
Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Reserve 1/2 cup marshmallows and 1 oz. white chocolate for later use.
2.
Chop remaining white chocolate; place in large microwaveable bowl. Add butter. Microwave on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add remaining marshmallows; mix lightly. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring every 30 sec. Add popcorn and chopped cookies; mix well. Press onto bottom of prepared pan.
3.
Top with reserved marshmallows. Melt reserved white chocolate as directed on package; drizzle over popcorn mixture. Cool completely.
4.
Use foil handles to remove popcorn mixture from pan before cutting to serve.

Variation:Prepare recipe as directed, except press the popcorn mixture into 20 paper-lined muffin pan cups instead of the foil-lined pan.

Substitute:Prepare using semi-sweet or bittersweet baking chocolate.

How to Store:Store the popcorn treats in tightly covered container at room temperature up to 2 days before serving.

Special Extra:Add 1/2 cup chopped peanuts or walnuts to hot marshmallow mixture along with the popcorn and chopped cookies.