We’re celebrating National Oreo Day with this double-dipped, cookies ‘n cream Oreo Pops.
3 cups crushed Oreo Cookies
1 (8oz/250g) package cream cheese, softened
1 cup white chocolate
1 cup milk chocolate
24 lollipop sticks
1) In a medium bowl, mix the crushed Oreos with the softened cream cheese. Roll mixture into 1-inch balls, insert lollipop sticks in the center and place on wax paper. Put in the refrigerator to cool, about 2 hours. If you’re short on time, place in the freezer for 1 hour.
2) Melt both chocolates in separate bowls and dip each ball in one or both. Place back on wax paper and refrigerate until hardened.
Yield: 24 Oreo Pops