1 package Double Stuf Oreos (or your favorite)
24 lollipop sticks
1 (24 ounce) package Vanilla or Chocolate Almond Bark
Optional decorating ideas: sprinkles that match your theme or Fondant Cutters and Fondant.
Prepare sprinkles or fondant letters prior to beginning your Oreo Pops.
Line your counter top with parchment or wax paper. (You can also use cookie sheets).
all of the Oreo's by gently and carefully twisting them apart. Place
cookie halves with the filling in the top row and place the cookies with
no filling off to the side.
Place half of Almond Bark
(candy coating) in a microwave safe tall bowl. I like to use a tall
skinny measuring cup. It makes for easier dipping. Microwave for 30
seconds at a time until completely melted, stirring in between each
Dip the tip of a lollipop stick in the
melted candy coating. Gently press the coated lollipop stick into the
cookie filling. Gently place a cookie top with no filling over the stick
and carefully press down. NOTE: too much pressure will break the
cookie. Then you will have to eat it and you may not have enough for
your party. To be safe you may want to buy two packs.
until all cookies have sticks in them. If there are any left over you
can save them for later or eat them. I won't judge. This is hard work
Allow the melted candy coating to set for a few moments.
melted candy coating to be sure it is still very soft. If it firms up a
little, pop it back in the microwave. Once your bowl starts to get low
add more candy coating and melt.
Dip one cookie pop
into the melted candy coating. Swirl back and forth, carefully to ensure
you have a good coating. You may want to gently tap the stick on the
bowl to allow some of the coating to drip off before placing on your
Place on parchment paper. Decorate
with sprinkles if desired or place fondant cut outs on top at this
point. You do not want to wait for the candy coating to dry or the
sprinkles/fondant will not stick. If you are drizzling with chocolate
you can wait until they dry.
Repeat until all cookies are coated and decorated.
Allow to set until dry. If you are bagging them, wait until dry place a bag over top and close with a ribbon.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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