Peppermint Oreo Pops Recipes

PEPPERMINT OREO BALLS

Steps:

• Add the Oreos to a food processor and pulse until a fine crumb forms.
• Add in the cream cheese, peppermint extract, and salt, then pulse until fully combined. The mixture will be thick and sticky.
• Use a medium cookie scoop to portion out the mixture and roll into balls with your hands. Place the balls on a parchment-lined cookie sheet and chill them in the refrigerator for 15 to 30 minutes.
• Melt the melting wafers in a small bowl at 30-second intervals, stirring between each one, until fully melted.
• Use a spoon and fork to dip and coat the balls, then transfer back to the parchment paper to set completely.
• Top with sprinkles or crushed peppermint pieces before the chocolate sets.

CHOCOLATE COVERED PEPPERMINT OREOS

Steps:

• Get out 2 or 3 cookie sheets and line them with parchment paper or silicon mats.
• Very carefully twist the tops off of all the Oreo's and set all of the Oreos on the prepared cookie sheets. Don't over crowd them, you do not want them touching each other when you put them back on the silicon mat.
• Melt 1/2 cup chocolate over a double boiler. Once chocolate is melted dip the end of a lollipop stick in candy and gently push it into the cream side of the Oreo half way in and all the way down.Then top the blank side of the Oreo with a small amount of chocolate and sandwich it with the other side of the cookie. Do this for all Oreos and then let them sit for 10 minutes.
• Once the 10 minutes is up and your Oreo cookies have hardened, melt the remainder of your chocolate using a double boiler.
• Then dip the Oreo into the melted candy, turning to cover them completely. Tap the stick on the edge of the container to get of the extra chocolate carefully.
• Set the dipped Oreo Pop on it's back on one of the prepared cookie sheets and sprinkle with the crushed candy cane.
• Do this until all Oreo Pops are done.
• Let sit on silicon mat for 30 minutes, until all chocolate has cooled and hardened. Then you can use plastic treat bags to make them travel friendly or store them in an air tight container.

PEPPERMINT OREO POPS

Steps:

• 1. Get out 2 or 3 cookie sheets and line them with parchment paper or waxed paper. Very carefully twist the tops off of all the Oreos and set all of your little Oreo bits and pieces on the prepared cookie sheets. Don't crowd them. I'd do about 12 per sheet.
• 2. Using the end of a chopstick or a skewer, dig a little channel in the cream filling on each Oreo. If you start at the edge and gently work toward the middle (instead of starting in the center and moving outward), you won't randomly lose big chunks of filling.
• 3. Put your candy melts in a microwave-safe bowl. Melt them according to package directions.
• 4. Dip the end of a lollipop stick in candy and set it in one of the Oreo cream filling channels you dug in step 2. Gently push it all the way in and all the way down. Gently! If you push too hard, the Oreo will break.
• 5. . Take an Oreo top, spoon a tiny bit of candy onto the blank side (dime-sized at the most), flip it over, and put it back onto its mate.
• 6. Repeat steps 4 and 5 with the rest of the Oreos and sticks and let them sit until completely set. If the candy melts need a quick reheat before moving on, microwave them again briefly.
• 7. Take an Oreo Pop and dip it in candy until it is completely covered. You might need to tilt your bowl and kind of roll or swish the Oreo Pop around to get it covered. Once it is completely covered, hold it parallel to the table and gently tap the stick against the side of the bowl so that the excess candy coating drips back into the bowl. If you make sure to hold the Oreo Pop flat while doing this, any unevenness on the front will smooth itself out.
• 8. Set the dipped Oreo Pop on it's back on one of the prepared cookie sheets and sprinkle with crushed candy canes. Allow to set. Repeat steps with remaining Oreo Pops. When they're all dry, they may be individually wrapped.

PEPPERMINT OREO BALLS

Steps:

• Place the cream cheese and Oreos in a food processor and process until combined. Scoop out small parts of the mixture and roll into 48 1 inch balls. Place the balls on a cookie sheet lined with parchment paper. Freeze for 20 minutes, or until hardened.
• Melt the semisweet chocolate with peppermint extract in the microwave at 30 second increments, stirring between each one.
• Once melted, dip each ball in it with a fork, scraping the bottom. Roll in peppermint candies and put the ball on the parchment paper.