Line a baking sheet with parchment paper. Crush cookies into coarse crumbs by either pulsing in a food processor or placing cookies in a large re-sealable plastic bag and crushing with rolling pin. Set aside.
Place popped popcorn in large bowl. Working quickly, drizzle with melted white chocolate, tossing to coat popcorn. Sprinkle with crushed cookies; continue tossing to coat.
Spread mixture onto lined baking sheet. Let stand in cool, dry place until chocolate is firm. Break into bite-size chunks. Store in airtight container for up to 2 weeks
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