How could you not love Oreos dipped in chocolate? I’ve made these Chocolate-Dipped Oreo Pops for a number of occasions and let me tell you, they are crowd pleasers!! Young and old alike will bypass all the fancier desserts and make a beeline for these brightly colored babies. These are a great option for even the most novice baker, as all they require is melting chocolate and a little patience 🙂 Well worth it, I promise!
Chocolate-Dipped Oreo Lollipops
Ingredients and Supplies:
- Baking chocolate – I used milk chocolate
- Double Stuf Oreos (the extra thickness is important!)
- Nonpareils in color(s) of your choice
- Lollipop Sticks (4″ or 6″)
- Prepare your Oreo pops! Carefully twist them apart and firmly press the lollipop stick into the Oreo filling. I find it works best if the top of the stick is placed at about the middle point of the cookie. Once firmly placed, re-apply the top of the cookie, twisting slightly to adhere the two sides.
- Pour your non-pareils into very shallow bowls or plates. Non-pareils work better than sprinkles as they are much lighter and less apt to fall off the melted chocolate.
- Melt the chocolate over a double boiler, stirring frequently until smooth. Once fully melted, allow it to come to room temperature. Otherwise, the chocolate will simply fall off the Oreo pops. After it has cooled, carefully dip your Oreo pop into the chocolate, making sure to cover the entire thing. You can gently shake off any excess in order to avoid any drips and drabs.
- Next, place the flat side of the Oreo pop into the dish of non-pareils. Repeat on the other side. I find these pops look best when the round part of the Oreo surface is left plain, as you can see in the main photo above.
- Place the chocolate-dipped Oreo pop somewhere to cool. I’ve tried a few cooling methods, including inserting the sticks into the holes of a colander and sticking them into foam blocks. Repeat the chocolate / non-pareil process for each of your pops. Allow the finished pops to set fully–typically at least a few hours. Store them in the refrigerator until you’re ready to serve.