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!