Ingredients
Method
Preparation
- Insert a lollipop stick into the cream filling of each Oreo, pushing gently until the stick feels secure but the cookie doesn’t split.
- Place white chocolate melts in a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring between each interval until smooth.
Dipping and Decorating
- Hold an Oreo by the stick and dip it into the melted chocolate, fully submerging it to coat the entire surface.
- Lift the pop and tap the stick gently on the bowl to remove excess chocolate.
- Immediately sprinkle decorations over the wet coating. Work quickly to ensure sprinkles adhere before the chocolate firms.
Setting
- Stand the pops upright in a foam block or dedicated cake pop stand and let them set at room temperature until the chocolate hardens.
Nutrition
Notes
Store completed pops in an airtight container in a single layer. Keep them at room temperature; for longer storage, refrigerate for up to one week. They are not meant to be reheated.