Best Red White And Blue Oreo Cookie Pops Recipes

RED, WHITE AND BLUE OREO COOKIE POPS

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 paper. Using your hands, pinch off pieces of the mixture and roll it into 1-inch balls. Arrange the balls on the baking sheet then insert a lollipop stick into each and freeze them for 20 minutes.
• Once the cookie pops have hardened, melt the red, white and blue candy melts in separate bowls according to package instructions. Dip the chilled cookie pops into each of the candy melt colors, shaking off any excess, and then immediately top them with the corresponding red, white or blue sprinkles.
• Return the cookie pops to the baking sheet. Refrigerate them an additional 5 minutes until the candy melt has fully hardened then serve. (See Kelly's Note.)

RED, WHITE AND BLUE OREO POPS

Steps:

• Begin by melting the white candy melts according to package instructions.
• Dip the tip of the straw into the white candy melts then immediately into the creme filling of the Oreo.
• Smooth out the chocolate around the stick with your finger.
• Place the Oreos on a parchment-lined baking sheet to set for a minimum of 5 mins.
• Melt the red and blue candy melts according to package instructions.
• Dip the Oreos into the colored melted chocolates.
• Dip some in white chocolate, some in red, and some in blue for assorted patriotic colors.
• Gently shake off any excess chocolate and scrape the excess chocolate off the backside of the Oreo pop against the side of the bowl.
• Place the Oreo pops onto the parchment-lined baking sheets.
• Top with sprinkles immediately.
• Allow to set for 20-30 mins.

RED, WHITE AND BLUE OREO COOKIE POPS

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.

FRIED RAVIOLI POPS WITH PESTO DIP

Steps:

• For the pesto dip: Toast the pine nuts in a small skillet over low heat, stirring occasionally, until golden brown, about 5 minutes.
• Combine the toasted pine nuts, basil, Parmesan and garlic in a food processor. Pulse until roughly chopped. With the motor running, pour the olive oil through the feed tube and process until smooth. If needed, scrape down the sides of the bowl with a rubber spatula and continue processing.
• Transfer the pesto to a small bowl and stir in the yogurt, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate if not serving immediately.
• For the ravioli: Place the flour in a shallow bowl. Whisk together the eggs in a second shallow bowl. Place the breadcrumbs in a third shallow bowl.
• Dredge a ravioli in the flour, shake off any excess, then dip it in the eggs. Let any excess egg drip back into the bowl, then immediately coat the ravioli in the breadcrumbs, pressing to adhere them to all sides. Repeat with the remaining ravioli.
• Pour 2 inches of vegetable oil into a large heavy-bottomed pot and set over medium-low heat. Attach a deep-fry thermometer to the side of the pot and heat until the oil reaches 360 degrees F. Line a plate with paper towels.
• Fry the ravioli in batches, turning them as needed, until golden brown and crispy, 1 to 2 minutes total. Transfer to the paper towel-lined plate with a slotted spoon. Return the oil to 360 degrees F between each batch.
• Once the ravioli have cooled slightly, insert a lollipop stick into each ravioli. Sprinkle them with Parmesan. Serve the ravioli pops with the pesto dip.