Here are my Oreo Cookie Pops, making their debut at my girlfriend Clarissa’s 21st birthday celebration earlier this afternoon!
After all the hard work yesterday and some assistance from K, I’m quite pleased with how they turned out. Also that, as a whole, the dessert was rather well-received at the party. I couldn’t be more satisfied.
It’s amazing how they fit right into her theme of “madly eclectic”; the girls especially were attracted by its cute exterior and someone even commented she felt like a little girl again munching on a lolly 🙂
Oh, and did I mention it was a really sweet party?
I’m so excited to share this recipe, as promised!
They’ll probably be on the dessert list for my 21st too, and it’s so tempting to keep the novelty under wraps ’til then. But I really don’t think I can wait any longer. It makes me happy just thinking about how much happiness I could spread by sharing this 😉
Oreo Cookie Pops
Yield: 40-45 cookie pops
- 4 Double Stuf Oreo packs (150g/12 cookies each)
- 2 12oz candy melts bags (colour of your choice)
- 1 bottle of sprinkles (nonpareils, jimmies or sugar pearls of your choice)
- 45-50 6-inch lollipop sticks
1. Line two baking sheets with aluminum foil or parchment paper and set aside.
2. Melt the candy melts over a double-boiler or in the microwave (at 50% power in 30-second increments), making sure to constantly stir until completely melted and smooth. The consistency should be similar to that shown below. Set bowl aside to cool for about 10 minutes.
3. Meanwhile, carefully twist apart all the Oreo cookies, placing the side with the cream onto the baking sheet and the empty cookie side into a small bowl.
4. Using a lollipop stick, make an indentation in the cream filling of each cookie.
5. Dip the end of one stick into the melted chocolate and drizzle a little onto the center of the cream filling. Then press the stick into the indentation made earlier.
6. Cover the cookie pop with the empty cookie half, pressing it down gently to seal the two halves. Allow the pops to cool on the baking sheets for about 10 minutes in order for the melted chocolate to harden.
7. Once cooled, hold the stick and rest the top of the cookie pop onto the bottom of the bowl for support. Carefully spoon the melted chocolate over the top and sides to cover it completely.
8. Drain off the excess chocolate and gently place cookie pop back onto lined baking sheet, propping it up with a fork if necessary. Decorate with sprinkles before chocolate hardens. Allow to cool on one side for about 20 minutes.
9. Turn pops over, patch up any messy sides and sprinkle other side. Allow to cool completely, placing them in the fridge if necessary. Enjoy! ♥
In addition to these lovely cookie pops, I also made some lemon-kissed strawberry cheesecake squares for the party. Unfortunately, I didn’t manage to take any photos of them! But that recipe will be up later in the month as well, yay!
Now for a few photos from the party today…
Ah, The Coffee Daily is such a pretty place.
Now, while these cookie pops sound really simple to make and the ingredients few, I think it only necessary that I include a disclaimer right here: they require a lot of TLC (tender, loving care)!!!
You’ve to get the steps right and handle them gently or you’re likely to break more than just a few, which could be really depressing 😦
Nevertheless, these are so worth it. For festive parties, impressing friends or simply to indulge… Who can resist Double Stuf Oreo cookies slathered with rainbow chocolatey goodness?
Have fun with your cookie pops! x