Fluffy popcorn topped with melted white chocolate and covered in crumbled red velvet cake crumbs.
prep time 15mins
total time 15mins
author: Salt & Baker
1boxred velvet cake mixbaked according to package directions
1 1/2cupswhite chocolate chips
12cupsfreshly popped popcornabout 1/3 cup popcorn kernels
Once the cake has been baked, remove it from the oven and let it cool. Once cool, crumble about 1/3 of the cake into small pieces. You’ll need 4 cups of crumbled cake.
In a medium size bowl add the white chips and vegetable shortening. Microwave at half power in 30 second intervals, stirring after each, until fully melted. *
Line 1 baking sheet with wax paper. Spread the popcorn over the baking sheet. Drizzle the melted white chocolate over the popcorn, and gently toss to coat. **
Immediately sprinkle the red velvet cake crumbs over the white chocolate covered popcorn. Gently toss until the popcorn is evenly coated with the cake crumbs.
Let the chocolate set. Serve!
* You can also melt the chocolate over a double boiler if you'd prefer.**OR you can place the popcorn in a large bowl and drizzle the white chocolate over the popcorn. Toss to coat. THEN spread the white chocolate covered popcorn on the wax paper lined baking sheet and sprinkle the cake crumbs overtop.