Ingredients
Equipment
Method
- Place the entire package of Oreo cookies into a food processor and pulse into fine crumbs. Alternatively, place in a zip-top bag and crush with a rolling pin.
- In a large bowl, combine the Oreo crumbs with the softened cream cheese. Mix until fully combined.
- Scoop and roll the mixture into 1.5-tablespoon-sized balls. Place on a parchment-lined baking sheet.
- Melt a small amount of candy melts. Dip the tip of a lollipop stick into the melted candy and insert it about halfway into each Oreo ball.
- Freeze the pops for at least 30 minutes until very firm.
- Melt the candy melts in the microwave. Stir in 1 teaspoon of coconut oil into each color to achieve a smooth consistency.
- Dip each chilled pop into the melted candy, covering it completely. Tap off the excess. Immediately add sprinkles before the coating sets.
- Place the decorated pops back on the baking sheet or on a styrofoam block to set completely. Refrigerate for 10-15 minutes to speed up the process.
Nutrition
Notes
Tip 1: Ensure the Oreo balls are well-chilled before dipping to prevent them from falling off the sticks.
Tip 2: If your melted candy coating is too thick, add a little more coconut oil until it's smooth and fluid.
Tip 3: Store the finished Oreo pops in an airtight container in the refrigerator for up to one week.
Tip 2: If your melted candy coating is too thick, add a little more coconut oil until it's smooth and fluid.
Tip 3: Store the finished Oreo pops in an airtight container in the refrigerator for up to one week.