Who doesn’t love Oreos!!!
I made oreo pops this past weekend and wanted to post the pictures of some of the steps on how to make it.
I personally like to make the pops in a 2 days process, so you don’t have to play the waiting game. And I personally don’t like to use the freezer to rush through the process. I’ve had some bad experiences with the chocolate cracking and the balls falling off the sticks.
Things you will need to make atleast 24 Oreo Pops:
- A pack of Oreos (Package should have 3 rows of Oreos, I happen to buy the family pack and will use 3 packages from the box)
- 1 – 8oz cream cheese package
- A package of Chocolate/Vanilla Bark (I used vanilla)
- Lollipop Sticks
Note: I doubled the recipe so you will see more oreo pops in the pictures.
First thing you want to do, is throw the Oreos in a food processor. Make sure you don’t leave any large chunks behind. You don’t want people biting into a hard piece.
Next step, mix the oreo with a pack of cream cheese. Cut up the Cream cheese in pieces and slowly mix it in. Until evenly mixed. I like to use my Kitchen-aid stand mixer with the paddle attachment less manual work
Then, I used an OXO ice cream scooper (medium size) to make the oreo balls all about equal size. Then I roll it into my hand to make a ball. Remember to use parchment or wax paper before you put your rolled ball on the tray, so its easier to pull off the tray later.
After, the oreo balls are complete throw it in the fridge and start melting your chocolate/vanilla bark. You want the chocolate to be thin and runny. Then grab your lollipop sticks and remove the oreos from the fridge. Dip the lollipop stick about 1/2″ to 3/4″ into the chocolate. Then stick it into the oreo ball right away about 1/2″ to 3/4″.
(Sorry for the blurry picture)
Then I leave the balls in the refridgerator overnight. If you don’t want to do it in a 2 day process. Leave it in the refridgerator for atleast 2-3 hours.
After the cake balls have formed and melded together in the refridgerator, now its time to dip the balls! I like to do it the double boiler way, but you can definitely use the microwave to melt your chocolate. Melt the chocolate until it is runny.
When its ready, I dip my ball at an angle and use a spoon to cover the ball and turn it once to make sure you cover the ball. Then the next crucial step is to tap the excess chocolate off the ball. To achieve that, I tap the lollipop stick on the side of my chocolate bowl to let the extra chocolate drip back into the bowl. Then put it back on the parchment paper.
Note: If you want to use sprinkles, after you have tapped the excess chocolate off the pop, this is the time to sprinkle some sprinkles on you Oreo Pop.
I wanted to the drizzle look. So after I was done with all my Oreo Pops and let the chocolate dry. I use the extra melted chocolate and use the oil based food coloring to make the chocolate yellow.
Once I color it, I put all the melted chocolate in a plastic pastry bag (you can also use a ziploc freezer bag, seems to work better cause the plastic is thicker and won’t make a hole when you are squeezing the chocolate out) and cut the tip and started drizzling chocolate on the Oreo Ball.
Walla! you have your own Oreo Pop!