St. Patrick’s Day is almost here! I just love these super cute Oreo Pops! There is no baking required! You can make them any time of the year- just get a different color candy melts and sprinkles. Wouldn’t they be cute with pink dip and flowered sprinkles?
Check out our other St. Patrick’s Day Treats HERE.
Ingredients:
- 1 (15.35 ounce) package Double Stuf Oreo Chocolate Sandwich Cookies
- 2 (11 ounce) packages green candy melts
- Gold sugar sprinkles
- Gold coin sprinkles (Available at Michaels)
- Shamrock sprinkles (Available at Michaels)
To decorate:
Instructions:
- Line a baking sheet with waxed paper.
- Place contents of one bag candy melts in a microwave safe bowl. Heat on high for 30 seconds and stir. Repeat in 30-second increments, stirring each time, until completely melted. Do not overheat as the chocolate will seize and become unusable. Do not add water. If the candy melts are too thick, add 1 teaspoon of coconut oil or vegetable shortening. Stir again. You can add up to 1 tablespoon if needed to reach pourable consistency.
- Dip the tip of each lollipop stick and gently press into the cream center of the cookies. If the cookie cracks, press it back together.
- Resting the lollipop stick against the side of the bowl, Spoon melted candy over the cookie. Then flip and repeat on the opposite side. Turn the cookie sideways and allow the excess candy melts to run back into the bowl. If air bubbles form, pop them with a toothpick.
- Place the coated cookie onto the baking sheet. Immediately add sprinkles and press larger sprinkles into the cookie.
- Allow cookie to set completely at room temperature or refrigerate for faster results. Store in an airtight container as room temperature.
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Print the recipe!
Lucky St. Patrick’s Day Oreo Pops
Prep time:
Total time:
Serves: as many as you like
Make these fun Oreo pops for St. Patrick's Day fun!
Ingredients
- 1 (15.35 ounce) package Double Stuf Oreo Chocolate Sandwich Cookies
- 2 (11 ounce) packages green candy melts
- Gold sugar sprinkles
- Gold coin sprinkles (Available at Michaels)
- Shamrock sprinkles (Available at Michaels)
Instructions
- Line a baking sheet with waxed paper.
- Place contents of one bag candy melts in a microwave safe bowl. Heat on high for 30 seconds and stir. Repeat in 30-second increments, stirring each time, until completely melted. Do not overheat as the chocolate will seize and become unusable. Do not add water. If the candy melts are too thick, add 1 teaspoon of coconut oil or vegetable shortening. Stir again. You can add up to 1 tablespoon if needed to reach pourable consistency.
- Dip the tip of each lollipop stick and gently press into the cream center of the cookies. If the cookie cracks, press it back together.
- Resting the lollipop stick against the side of the bowl, Spoon melted candy over the cookie. Then flip and repeat on the opposite side. Turn the cookie sideways and allow the excess candy melts to run back into the bowl. If air bubbles form, pop them with a toothpick.
- Place the coated cookie onto the baking sheet. Immediately add sprinkles and press larger sprinkles into the cookie.
- Allow cookie to set completely at room temperature or refrigerate for faster results. Store in an airtight container as room temperature.
