Pop your popcorn and measure into a large bowl. Remove the unpeopled kernels as you measure the popped corn.

Place the white chocolate in a microwave-safe bowl and heat for 35 seconds. Stir and reheat as needed. (You can also add 1/2 Tablespoon coconut oil or shortening if needed.)

Let the chocolate cool for a minute, but don't allow it to harden. Meanwhile, place the OREOs in a food processor and chop - or place in a freezer bag and bash with a rolling pin.

Pour the melted chocolate over the popcorn and stir to coat.

Add half of the crushed OREOs, stir, and then add the other half.

Spread out on a cookie sheet and let dry before serving or packaging.