Oreo Pops
Oreo Truffles were my signature dessert in college. I made it for everyone’s birthday and every event I could. They are super easy, and only 3 ingredients! This entire recipe can be made in the food processor, it makes for the perfect bake sale recipe. You can pop these in your mouth like popcorn and before you know it the whole tray will be gone! These little pops are so cute and you can make them in lots of different shapes and sizes. It is really easy to decorate these with colored candy melts and luster dust. I also love coating these in different toppings to provide texture. Try out crushed nuts, freeze dried berries, crushed pretzels, or even more crushed up Oreo cookies!
Serving these for parties or gatherings by decorating styrofoam blocks and skewering the lollipops in the display. I would say that these are better served on a flat surface to avoid the Oreos getting soft.
Method
Add 1 pack of Oreos to a food processor and pulse until you get crumbs. Add in one 8 oz. block of softened cream cheese and continue to pulse until it comes together like a dough. If you don’t want to put that much stress on your motor you can empty the ingredients into a large mixing bowl and “knead” or mix it until it comes together.
Molding the truffles is fairly easy. I really use the silicone molds to just form the shape rather than to freeze them solid. Using a cookie scoop or a spoon fill up the cavities of the mold, use your finger to really push it into all the crevices, and refrigerate for 15-20 minutes. Remove from the mold and prepare your dipping chocolate.
Prep a small amount of chocolate by melting a handful of chocolate wafers in the microwave at 30 second increments. Dip your lollipop stick in the melted chocolate and skewer each truffle. Refrigerate for another 10 minutes.
Prep the rest of your chocolate by microwaving the same way. Dip one side of the pop into the chocolate and rest the bare half back on the baking sheet. Refrigerate until the chocolate is set!
Oreo Pops
Ingredients
- 1 pack Oreos 52 to be exact 🙂
- 1 8 oz. block cream cheese softened
- 2 7 oz. tubs Baker's Melting Chocolate can be substituted for candy melts
Instructions
- Pulse Oreos in the the food processor until you get coarse crumbs. Add softened cream cheese and continue to pulse until a dough forms.
- Fill the cavities of a silicone mold with the mixture and refrigerate for 10 minutes. Melt a small amount of chocolate in 30 second increments and dip each lollipop stick in a small amount of chocolate and skewer each truffle. Refridgerate for 10 minutes.
- Prep the rest of the chocolate by melting in 30 second intervals. Dip one side of the lollipop in the melted chocolate. Let the excess drain off. Lay the lollipops with the chocolate face up. Refrigerate for another 10-20 minutes until chocolate is set. Decorate as you wish.
