Oreo Cake Pops

This easy and fast no-bake treat requires just three ingredients and they are perfect for any party or holiday event.

Course Dessert

Cuisine American

Keyword cake, cake pops, oreos

Prep Time 20

Chill Time 15

Total Time 35

Servings cake pops

Calories 165kcal

Author Laura Gummerman

Cost $7

Equipment

1 Food processor

Ingredients

24 Oreo cookies
4 ounces cream cheese, softened (or ½ cup)
12 ounces candy melts

Instructions

Make your dough: Use a food processor to blend your cookies down to a fine powder—make sure all the lumps are gone! Add your cream cheese and blend until smooth (you can also use a hand mixer for this or even squish it all together with your hands).
Form your balls: Using a small cookie scoop, scoop out balls of dough and roll them in your hands to form a ball (you can scoop out 1-2 tablespoons of dough if you don’t have a cookie scoop). Place your balls on a tray or plate covered with parchment paper and put in the freezer for 10-15 minutes while you melt your chocolate.
Melt your chocolate: Melt candy melts in the microwave in 30-second increments on half power. You could also use a double boiler to do it on the stove top or a chocolate melter like this one. If you need to thin your candy melts, you can stir in a teaspoon of canola or vegetable oil once melted and can reheat the chocolate for 15 seconds at a time to remelt if it starts to set up at any point.
Attach cake balls to sticks: First, put your stick into the melted chocolate and push the stick 2/3 through a cold cake pop. Repeat with all cake pops and put back into the freezer for 15 minutes.
Dip your cake balls: Dip the attached cake pop into the melted chocolate and allow any excess chocolate to drip off the pop. Gently tap the cake pop stick on the side of your bowl to also shake off extra chocolate. Then, add any extra decorations and store the cake pop upright while it sets (unless you don’t mind a flat bottomed cake pop with the stick sticking up).

Notes

TIPS:

If you don’t have a food processor, you can also crush all the Oreos by placing them in a large ziplock bag and crushing them with a rolling pin!
If your dough is too sticky, try chilling the dough in fridge for 15 minutes before making your balls.
Try melting your chocolate in a mug in smaller batches so you have a deeper pool of chocolate to dip into so you can submerge it easier than putting it in a large bowl.
Add a contrasting color of melted chocolate to a piping bag or small ziplock baggie with the tip cut off so you can drizzle a squiggle design over the finished cake pops.
Try using mint Oreos for a chocolate mint variety.
Reserve a bit of crushed Oreos to sprinkle over the dipped cake pops as a decoration.
While they set, you can keep them upright in a number of ways like sticking them into a container that is filled with granulated white sugar or rice, or you can stick them into a block of styrofoam.

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