Chocolate Covered Oreo Pops
Professional looking party treats like these Chocolate Covered Oreo Pops are so easy you can make them yourself. We have had these on every dessert table for every single party we host. They are a crowd favorite! I mean who doesn't like Oreo's? Check out our simple step-by-step How To on these Easy Oreo Pops with photos from all of our party pops. Personalized pops? No problem!
I love love love party planning and I truly enjoy creating the theme and the treats to go along with it. Over the last 6 years I have planned 6 birthday parties for my daughter and had a fun theme and coordinating treats to go with each one. One of the stars on the dessert table is always our Easy Oreo Pops. With everything from chocolate drizzled, sprinkle covered and personalized pops I have done it all. With our simple step by step how-to you can make these too!
Here are the color themes that I used for our parties. A few years I used Tappit Fondant Cutters to decorate her cookies. Some years I used non pareil sprinkles that matched the theme and a few years I drizzled chocolate across the top. They are all stunning and always a huge crowd pleaser. They are so popular that I have made them for friends and family as fun gifts too!
Elephant Birthday Party Theme (1st) - Pink and white
Elmo Birthday Party Theme (2nd) - Red, Orange, Yellow and Pink
Cat in the Hat Birthday Party Theme (3rd) - Red, Blue, White and Black
Dora the Explorer Birthday Party Theme (4th) - Pink and Purple
Frozen Birthday Party Theme (5th) - Blue, Purple, Silver and White
Minnie Mouse Birthday Party Theme (6th) - Pink, Red, Yellow and White
Enjoy!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Chocolate Covered Oreo Pops
SERVES 20 | ACTIVE TIME 25 Min | TOTAL TIME 2 Hours 25 Min
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).
Separate 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 interval.
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.
Repeat 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 after all.
Allow the melted candy coating to set for a few moments.
Check 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 parchment paper.
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!
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Recipe developed by Donna Elick -
Copyright ©2016 – All rights reserved.
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