Peppermint Oreo Pops Recipes

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 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.

PEPPERMINT BARK OREO POPS

Steps:

• Finely chop the white chocolate
• Fill a medium pot with a few inches of water, and place a heat proof bowl (glass works) inside it to make a double boiler
• The water shouldn't be touching the bottom of the bowl
• Bring the water to a simmer
• Add the chocolate to the bowl
• Stir the chocolate often until it is completely melted and smooth
• Meanwhile, place the peppermint candies in a ziplock bag and, using a rolling pin (or a pan), crush the candies until you have peppermint dust mixed with very small peppermint pieces
• Once your chocolate is melted, stir in the peppermint extract
• For the Oreos, stick a skinny Popsicle stick into the center of each one, gently squeezing each side as you do so that it doesn't pop open
• Push the stick into the Oreo a little bit, but not enough so that it pops through the top
• Prep 16 Oreos (if you have extra chocolate at the end, you can prep a few more)
• Place a sheet of parchment or wax paper onto a baking sheet
• Dip the Oreos into the white chocolate until they are completely covered, using a spoon to help cover the whole cookie in chocolate
• Towards the middle of this process, I wasn't dipping the Oreos because the chocolate wasn't deep enough. I just held the Oreo down in the bowl and spooned chocolate onto it until it was sufficiently coated
• Place the Oreos onto the parchment/wax paper once they are dipped
• After all the Oreos are finished, sprinkle a little bit of peppermint on top of each one
• You can place these in the freezer or fridge to help the chocolate set faster if you want

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.