It’s like eating cookie dough… except that there are no raw eggs or flour.
You just crush them and blend them with cream cheese.
You could do this by hand, although I would recommend using a food processor… not just to save time, but also for better quality.
I would have also included my own picture of the oreo pops. Sadly, I forgot to photograph them.
But once I explain the process, you can probably form an image in your head.
Here is how it works.
You will need the following…
- ½ cup of crushed Oreos
- ½ pack of cream cheese
- A food processor (optional, but worthy)
- Melted chocolate for coating and/or decorating (if desired)
Crush the cookies, either by hand or food processor.
Blend cream cheese with the crushed cookies on till a doughy texture forms.
Roll into 1″ balls and place onto lollipop sticks (or wooden sticks if ones for lollipops aren’t available to you).
Refrigerate for at least 2 hours.
Melt some chocolate, following a worked method. Dip your oreo pops into the chocolate. Chill again for about 2 hours.
Now that you’ve read the recipe, here are some tips that may help you
- For the chocolate, if you use white chocolate, keep in mind that melting it is more difficult.
Why would I say that? Because white chocolate isn’t technically chocolate.
OK, you may be looking at it like it’s gibberish. But it is true. White chocolate is cocoa butter and sugar, basically.
Anyway, this post isn’t about how chocolate is made. But the simple solution is to add a little butter to help white chocolate melt.
While I’m still discussing white chocolate…
- If you want mint chocolate, but don’t have any at the moment, here is a little trick for you: Add mint extract and green food coloring. Depending on the amount of melted chocolate you own, use about half a teaspoon of the extract.
- For the food coloring, a few drops will do the job.
If you want to learn more about making cookie “dough,” check out my other post on it here.