5stripsdark colored licorice(we used chocolate Twizzlers)
Preheat oven to 350°F, or the temperature specified on your package of cookie dough. Lightly butter a muffin tin and press cookie dough into the bottom and sides of the muffin cups, like a bowl.
Bake according to directions on package. After the cookie cups are finished baking, all them to cool completely before proceeding.
In a microwave safe bowl, melt 1 cup chocolate chips. Start with 30 seconds, then microwave for 15 second intervals, stirring between, until chips are smooth.
Place cookie cups upside-down on a non-stick surface. Use a spoon to pour and spread melted chocolate until the bottom and sides of cookie cups are completely covered.
When chocolate is hardened, flip cookie cups right-side-up and coat the top with chocolate. While chocolate is still soft, place caramel popcorn in the middle of the cookie cup.
Trim chocolate licorice to desired length (we did 1/2 of the distance around the top of the cookie cup). Use a chopstick or similar utensil to poke two holes in the top of the cookie cup. Push the ends of the licorice in these holes to make a curved pot handle.
Allow chocolate to set completely.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.