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Saturday, July 14, 2018

Soccer Oreo Cookie Pops

Soccer Oreo Cookie Pops

Ingredients:

  • Oreo cookies
  • 2 cups white candy melts
  • green candy grass
  • 1 cup brown or black candy melts
  • Lollipop sticks
  • Parchment paper
  • Decorating bags

Instructions:

Line a baking sheet with parchment paper. In a small microwaveable bowl, melt white candy melts in the microwave on 50% power, stirring every 30 seconds, for about 3 to 4 minutes, or until smooth and melted.


If the melted chocolate is too thick, stir in about a tablespoon of vegetable shortening or coconut oil to thin out.
Open each Oreo, dip the end of each lollipop stick into the melted white chocolate and press the stick into the Oreo white filling. Place a dollop of melted candy melts onto the center and press the cookies together.
Let the chocolate harden for a few minutes to keep the cookie pops sturdy.
Holding the lollipop stick, dip the Oreo into the melted white chocolate. Let the excess chocolate to drip off.  Roll the outside edges of the chocolate covered Oreos on the candy grass.
Place the Oreo pops in a single layer on the prepared baking sheet and freeze for about 8 to 10 minutes.

In a small microwaveable bowl, melt brown candy melts in the microwave on 50% power, stirring every 30 seconds, for about 3 to 4 minutes, or until melted. Pour the melted chocolate into a decorating bag and cut a tiny tip off the bottom of the bag.
Using the melted brown candy decorating bag, draw hexagons and lines on the Oreo cookie pops to resemble a soccer ball.

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