RED, WHITE AND BLUE OREO COOKIE POPS
Nothing says "Happy 4th of July!" quite like an array of these glittering cookie pops. These finger-friendly treats are the triple threat: They take just minutes to make, don't require an oven and, perhaps best of all, can be made up to a day in advance. The setup couldn't be simpler: Combine your cookie flavor of choice with tangy cream cheese in a food processor, then roll the mixture into balls, skewer them with lollipop sticks, dunk them in candy melts and finish 'em off with a shower of sprinkles.
Provided by Kelly Senyei
Categories dessert
Time 35m
Yield 14 pops
Number Of Ingredients 7
Steps:
- Add the sandwich cookies to the bowl of a food processor and pulse just until roughly chopped. Add the cream cheese and continue pulsing until the mixture is smooth and there are no large visible pieces of cookie.
- Line a baking sheet with parchment. Using your hands, pinch off about 14 pieces of the mixture and roll them into 1-inch balls. Arrange the balls on the baking sheet then insert a lollipop stick into each and freeze them until hardened, about 20 minutes.
- Once the cookie pops have hardened, place the red candy melts in a small microwave-safe bowl with 2 teaspoons oil if desired (see Cook's Note). Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute. Dip one-third of the chilled cookie pops into the melted red candy melts, shaking off any excess, and then immediately top them with the corresponding red sprinkles.
- Return the cookie pops to the baking sheet (see Cook's Note) and repeat with the blue and white candy melts and the remaining chilled cookie pops.
- Refrigerate all of the cookie pops until their candy melt coating has fully hardened, an additional 5 minutes, then serve.
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