Black and White Golden OREO Cookie Pops
Black and White Golden OREO Cookie Pops are the prettiest and tastiest party favors that can double as dessert!
Servings 60
Ingredients
- 8 ounces cream cheese softened
- 19.1 ounces Golden OREO Cookies finely crushed
- 12 ounces white candy coating wafers melted
- 12 oounces black candy coating wafers melted
- ½ cup silver, black or white sprinkles; sugar crystals; and/or nonpareils
Instructions
- Mix cream cheese and cookie crumbs until blended; shape into 60 (1-inch) balls.
- Dip 1 lollipop stick into melted white or black candy coating, then insert dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with additional lollipop sticks and remaining cookie balls. Freeze 10 min.
- Dip cookie pops, 1 at a time, into melted white candy coating, turning to evenly coat each cookie ball with candy coating. Return to baking sheet. Immediately drizzle lightly with some of the melted black candy coating, then add decorations as desired.
- Repeat with remaining cookie pops, coating the balls with the remaining melted black candy coating before drizzling with the remaining melted white candy coating. Add remaining decorations.
- Refrigerate 1 hour or until firm.
- Store in the refrigerator.
Notes
- If coating becomes too thick to coat the cookie balls, add up to 2 tsp. shortening to the melted candy coating wafers before using as directed.
- For a variation, prepare cream cheese mixture, shape into balls and insert lollipop sticks into balls as directed; freeze 10 min. Dip half of each cookie ball into melted black candy coating, then dip other half into melted white candy coating. Decorate the white-coated halves with dark silver or black sprinkles, then dip the black-dipped halves with silver or white sprinkles.
- May also be prepared using semi-sweet and white baking chocolates instead of the melted candy coating wafers.