Oreo Pops Recipes
OREO PARTY POPS
What fun! I got this from a Family Fun magazine, I believe. After 1st review, I went back to clarify some instructions to make it easier. :D Have fun!
Provided by SweetsLady
Categories Dessert
Time 20m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- To form Oreo® Pops, hold both outsides of oreo with good hold but not too hard, slide the stick in the cream filling gently glide it in but make sure not to have it go to the other side. (I have also heard if you put them on the defrost mode of microwave for 10 seconds before putting the stick in that it helps). Put in freezer for 10 minutes.
- In a small saucepan over low heat, combine chocolate and oil until melted and smooth, stirring constantly. I have melted in this in the microwave on 70% power for 1 minute - stir, then additional 20-30 seconds until melted.
- Dip each cookie into the melted chocolate, coating evenly. Place dipped cookies on greased waxed paper and decorate with your choice of items.
- Put cookies in fridge for an hour or until set. Then wrap in plastic wrap and tie with a bow for gift-giving.
Nutrition Facts : Calories 152.4, Fat 9, SaturatedFat 3.8, Sodium 47.5, Carbohydrate 19.8, Fiber 1.4, Sugar 15.3, Protein 1.3
RED, WHITE AND BLUE OREO COOKIE POPS
Nothing says "Happy 4th of July!" quite like an array of these glittering cookie pops. These finger-friendly treats are the triple threat: They take just minutes to make, don't require an oven and, perhaps best of all, can be made up to a day in advance. The setup couldn't be simpler: Combine your cookie flavor of choice with tangy cream cheese in a food processor, then roll the mixture into balls, skewer them with lollipop sticks, dunk them in candy melts and finish 'em off with a shower of sprinkles.
Provided by Kelly Senyei
Categories dessert
Time 35m
Yield 14 pops
Number Of Ingredients 7
Steps:
- Add the sandwich cookies to the bowl of a food processor and pulse just until roughly chopped. Add the cream cheese and continue pulsing until the mixture is smooth and there are no large visible pieces of cookie.
- Line a baking sheet with parchment. Using your hands, pinch off about 14 pieces of the mixture and roll them into 1-inch balls. Arrange the balls on the baking sheet then insert a lollipop stick into each and freeze them until hardened, about 20 minutes.
- Once the cookie pops have hardened, place the red candy melts in a small microwave-safe bowl with 2 teaspoons oil if desired (see Cook's Note). Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute. Dip one-third of the chilled cookie pops into the melted red candy melts, shaking off any excess, and then immediately top them with the corresponding red sprinkles.
- Return the cookie pops to the baking sheet (see Cook's Note) and repeat with the blue and white candy melts and the remaining chilled cookie pops.
- Refrigerate all of the cookie pops until their candy melt coating has fully hardened, an additional 5 minutes, then serve.
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