This is probably the easiest, yet doesn’t-seem-easy dessert I’ve ever made.
Seriously, like I’ve taken a lot of shortcuts in my life but this one really takes the cake…pop.
I’ll see myself out.
Seriously they are so simple and perfect for ANY HOLIDAY!
To show you how easy this is, I’m gonna jump right in…
For this recipe, all you need is a package of Oreos, a block of cream cheese, and some white chocolate. The rest is totally up to you to have fun with!
First, crush your Oreos until they form a fine-ish powder. I threw mine in a food processor, but you could also put them in a large ziplock bag and crush them up by banging them with a rolling pin.
Set aside 2 tbsp of the powdered Oreo for later.
Take the rest of the Oreos and mix that together with the softened cream cheese. It’s really just important for the cream cheese to be soft because it will be impossible to mix otherwise.
Like seriously I broke a spatula once…
Taking the Oreo/cream cheese mixture, roll it into a golf ball size ball and shove a lollipop stick in it.
Vic Trick: The lollipop stick is not necessary, but trust me when I say they make your life SO MUCH EASIER. You’ll see why.
Once you’ve put the stick in, set the ball onto a baking sheet and continue with the rest of the batter.
Then, put the entire baking sheet into the fridge so the pops can set for at least 30 minutes.
Meanwhile, melt your chocolate over a double boiler. A double boiler is just a bowl over a pot with a little water, which prevents the chocolate from scorching. Here’s a picture I had handy of some semi-sweet chocolate in a double boiler, but I prefer white chocolate for this recipe:
Vic Trick: To make the best dipping chocolate, add a tbsp of coconut oil which will help smooth it out nicely for our purpose here.
Also meanwhile, prepare your toppings.
We already set aside some of the Oreo to crumble on top, but you can also use sprinkles or decorating chocolate.
Take the pops from the fridge and one-by-one, dip them into the chocolate and decorate them how you please.
Vic Trick: This is why the lollipop stick is so clutch. You can simply grab the pop by the stick and dunk it right into the chocolate. This is way easier than having to plop the whole thing in and still have it look nice.
Set the decorated pops back onto the tray and into the fridge to set for at least another 30 minutes.
And that’s it! They are ready to be absolutely devoured…and trust me, they will be.
Vic’s Tricks To…Oreo Cake Pops
Ingredients
- 1 package Oreos (or similar sandwich cookie)
- 8 oz cream cheese, softened to room temperature
- 12 oz white chocolate (or chocolate of your choice)
- 1 tbsp coconut oil
- Sprinkles, decorating chocolate, or decorations of your choice
Instructions
- First, crush your Oreos until they form a fine-ish powder. I threw mine in a food processor, but you could also put them in a large ziplock bag and crush them up by banging them with a rolling pin.
- Set aside 2 tbsp of the powdered Oreo for later.
- Take the rest of the Oreos and mix that together with the softened cream cheese, then roll into a golf ball sized ball and place a lollipop stick into the center. Set aside onto a baking sheet and put into the fridge for 30 minutes.
- Meanwhile, melt your chocolate and coconut oil over a double boiler and prepare your toppings: the crushed Oreos and sprinkles.
- Take the pops from the fridge and one-by-one, dip them into the chocolate and decorate them how you please, then set the decorated pops back onto the tray and into the fridge to set for at least another 30 minutes.
- And that is it! They are ready to be enjoyed!
Happy Eating!
