Photo and Recipe by: The Domestic Rebel
About 8 cups prepared kettle corn
1 bag white chocolate chips
1 Tbsp oil
1/4 cup Speculoos spread
1 cup butter cookies (I used kettle corn flavored butter cookies from Trader Joe’s, but shortbread cookies would work, too!), crushed
1. Line a flat work space with wax paper. Meanwhile, in a microwaveable bowl, melt the white chocolate chips and the oil for 45 seconds. Stir, then heat for an additional 15 seconds until melted & smooth. Stir in the Speculoos spread to combine.
2. Pour the popcorn & crushed cookies into the bowl and coat thoroughly with the Speculoos mixture. Spread the coated popcorn onto the wax paper in an even layer and let sit and harden for about an hour.
3. Break popcorn into pieces and store airtight at room temp for up to 5 days.