I alluded to them in my Christmas cake pops entry, but I’ve been asked so many times for detailed instructions on how to make Oreo “cake” pops that I decided to whip up a batch for St. Patrick’s Day. First, I must give credit to my friend Staci for telling me how to make these in the first place. If she hadn’t, I never would have thought to make cake pops from Oreos! It’s genius because you take out the step of baking the cake, and I think these taste better than original cake pops, anyway.
St. Patrick’s Day Oreo Pops
Makes 36-42 pops
- One package of Oreos (I prefer regular Oreos, but you can also use the varieties with mint, chocolate or the cake batter flavored fillings)
- One 8-oz block of cream cheese (1/3 reduced fat is fine), room temperature
- Lollipop sticks (available at any craft store, like Michael’s or Jo-Ann, in the baking/candy aisle)
- White and/or green candy melts (also available at any craft store)
- St. Patrick’s Day-themed sprinkles (I got a shaker of white nonpareils mixed with shamrock-shaped sprinkles at Michael’s)
- Baking sheet lined with wax paper
- Foam block(s) (to stick the finished pops in to dry)
- 3″x4″ cellophane treat bags
Using a blender or food processor, process the Oreos into a fine dust. It’s OK if there are some small clumps, but if you see any big chunks of cookie, crush them with a spoon or put them back into the blender/food processor for a second go. Transfer the Oreo dust to a large bowl.
Put somewhere between 2/3 and 3/4 of the block of room-temperature cream cheese into the bowl with the Oreo dust. If you’re unsure of how much cream cheese to use, start by using half the block; you can always add more later.
With a spoon and/or your fingers, work the cream cheese into the Oreo dust until a clay-like ball forms. You want it to be a good consistency for forming into balls (and staying that way), but not so moist that it falls apart when you insert the lollipop stick later. I find that it’s necessary to get in there with my hands in order to mix up the cream cheese and Oreos well. If you’re easily skeeved out by the thought of fingers in your food, wear food-prep gloves when doing this. Add more cream cheese if you feel that the mixture needs it.
After you’re satisfied with your “dough,” take little bits of it and roll it into a ball, then set the ball onto the wax paper-lined baking sheet. I’ve never measured the amount of dough I use, but I would estimate it at a little more than a teaspoon.
Don’t make the balls too big. Err on the side of making them smaller, because if they’re too big, they’re more likely to fall off when you’re trying to coat them with candy melts. Besides, an oversized cake pop just looks awkward, and cake pops are 90% about appearance. One package of Oreos should yield somewhere between 36 and 42 balls.
Refrigerate the dough balls for a few hours (I like to cover the baking sheet with plastic wrap and refrigerate it overnight). When you’re ready to decorate the pops, melt the candy melts in a microwave-safe bowl, according to package instructions. Have your sticks ready, too, and your foam blocks handy. Remove a few Oreo balls at a time from the fridge and set them on a plate.
Insert the coated end of the lollipop stick in the center of this flat spot, no more than halfway into the Oreo ball.
Set the Oreo ball on a plate, with the stick pointing upward, to let the stick set. Repeat with the other Oreo balls.
Now you’re ready to coat and decorate the Oreo balls, starting with the first one you “stuck.” Pick up the pop and dip the Oreo ball into the melted candy coating (you may have to periodically reheat the candy coating; it hardens quickly. I got tired of reheating, so I invested in a chocolate melting pot).
Rotate the stick while very gently tapping it against the rim of the candy melt bowl to let the excess coating drip off (alternatively, you can also hold the stick in your right or dominant hand, and tap your right wrist with your left hand while rotating the stick). This is where it gets tricky, but I find that Oreo balls are less likely to fall off the stick during this stage than regular cake pops.
Quickly, while the candy coating is still wet, affix the sprinkles with a spoon or your fingers. You could also roll the pop in a dish of sprinkles, but I don’t like the completely-covered-with-sprinkles look. I personally like to scatter the sprinkles over the cake pop as I rotate it.
These make adorable party favors in little plastic cauldrons, too.