Move over Thanksgiving (okay you’ve already officially moved over) it’s time to break out the holiday goodness (yummy treats that is). I fear I will not be posting any wholesome dinner recipes for this holiday season, as I have soo many delicious sweet recipes I want to share, but I will try my hardest!
My dear friend Betsey taught me how to make these scrumptious Oreo Pops last weekend. She learned how to make these from her husbands "Crazy Aunt Mary". I have heard many, many stories about crazy Aunt Mary, but I must say this. She has totally redeemed herself with this genius little recipe. Thank you CAM (Crazy Aunt Mary)! These are so simple to make and would make darling gifts for your friends & neighbors this Christmas Season. It’s also a perfect treat for kids to help make, too!
Here’s what you’ll need:
- 1 package of "Double Stuf Oreo Cookies" (they must be double-stuf or they won’t work)
- 1 package of melting chocolate (these are sold in bags & they look like giant chocolate chips)
- 1 package of sucker sticks*
- 1 package of small cellophane bags*
- Candy/Decorations for outside of the pops. Any candy works- crushed peppermint sticks, coconut, toffee, candy bits, etc.,.
* The melting chocolate, sucker sticks, small cellophane bags and decorations are all available at cake/candy supply stores.
Directions:
- Place one sucker stick directly through the center of the Oreo (through the white fillling in the middle) and stop just before it comes out the other end. You may need to gently press the cookie together after the stick has gone through. Continue this step for as many oreo pops as you want to make.
- Place the oreo pops onto a cookie sheet that has been lined with wax paper. Place in the refridgerator to cool for 15-20 minutes. By cooling the cookies, it aids in helping the chocolate stick to the cookies easier.
- Meanwhile, melt the chocolate according to package directions. Place the chocolate in a glass liquid measuring cup or other tall container (it makes it easier for dipping).
- Remove the Oreo’s from the refridgerator and dip each Oreo into the chocolate, just covering the Oreo. You may need to use a spoon to make sure it is evenly covered, shaking off the excess chocolate into the container. Place back onto the wax paper to dry.
- Have your decorations close at hand because it only takes about 30 seconds before the chocolate starts to dry. I would suggest dipping 2-3 cookies, adding the decorations and then continuing to dip the remaining cookies.
- Once all the cookies have been dipped & have their decorations, place back into the refridgerator to cool (make sure the dipped cookies are on the wax paper). They only need to cool for about 10 minutes before they can be wrapped in their cellophane bags and tied with ribbon. If you live in an area where it’s warm, you may want to store these in the refridgerator. Otherwise, they will last fine at room temperature.
I know it sounds like a lot of directions- but they are so very simple and can be made rather quickly. The chocolate can be purchased in a variety of colors, red, green, white, which make these pops perfect for any holiday.
EDITED: I’ve received many e-mails as to the size of the sticks & bags, so here goes. The sucker sticks are 6"x 5/32" and the bags are 2.5" x1" x 6". Hope this helps!
I have an abundance of sucker sticks & cellophane bags and am happy to sell them to you at cost if you don’t live near a cake/candy supply store or simply don’t feel like tracking them down. If you are interested, e-mail me at Morganautumnmoore@yahoo.com SOLD OUT
Enjoy!!
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