Peppermint Oreo Pops Recipes

CHOCOLATE COVERED PEPPERMINT OREOS

Steps:

• Get out 2 or 3 cookie sheets and line them with parchment paper or silicon mats.
• Very carefully twist the tops off of all the Oreo's and set all of the Oreos on the prepared cookie sheets. Don't over crowd them, you do not want them touching each other when you put them back on the silicon mat.
• Melt 1/2 cup chocolate over a double boiler. Once chocolate is melted dip the end of a lollipop stick in candy and gently push it into the cream side of the Oreo half way in and all the way down.Then top the blank side of the Oreo with a small amount of chocolate and sandwich it with the other side of the cookie. Do this for all Oreos and then let them sit for 10 minutes.
• Once the 10 minutes is up and your Oreo cookies have hardened, melt the remainder of your chocolate using a double boiler.
• Then dip the Oreo into the melted candy, turning to cover them completely. Tap the stick on the edge of the container to get of the extra chocolate carefully.
• Set the dipped Oreo Pop on it's back on one of the prepared cookie sheets and sprinkle with the crushed candy cane.
• Do this until all Oreo Pops are done.
• Let sit on silicon mat for 30 minutes, until all chocolate has cooled and hardened. Then you can use plastic treat bags to make them travel friendly or store them in an air tight container.

PEPPERMINT BARK OREO POPS

Steps:

• Finely chop the white chocolate
• Fill a medium pot with a few inches of water, and place a heat proof bowl (glass works) inside it to make a double boiler
• The water shouldn't be touching the bottom of the bowl
• Bring the water to a simmer
• Add the chocolate to the bowl
• Stir the chocolate often until it is completely melted and smooth
• Meanwhile, place the peppermint candies in a ziplock bag and, using a rolling pin (or a pan), crush the candies until you have peppermint dust mixed with very small peppermint pieces
• Once your chocolate is melted, stir in the peppermint extract
• For the Oreos, stick a skinny Popsicle stick into the center of each one, gently squeezing each side as you do so that it doesn't pop open
• Push the stick into the Oreo a little bit, but not enough so that it pops through the top
• Prep 16 Oreos (if you have extra chocolate at the end, you can prep a few more)
• Place a sheet of parchment or wax paper onto a baking sheet
• Dip the Oreos into the white chocolate until they are completely covered, using a spoon to help cover the whole cookie in chocolate
• Towards the middle of this process, I wasn't dipping the Oreos because the chocolate wasn't deep enough. I just held the Oreo down in the bowl and spooned chocolate onto it until it was sufficiently coated
• Place the Oreos onto the parchment/wax paper once they are dipped
• After all the Oreos are finished, sprinkle a little bit of peppermint on top of each one
• You can place these in the freezer or fridge to help the chocolate set faster if you want

PEPPERMINT OREO COOKIE BALLS

Steps:

• RESERVE 1 tablespoons chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
• SHAPE into 48 (1-inch) balls. Freeze 10 minute Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
• REFRIGERATE 1 hour or until firm.
• TIPS FOR PREPARATION:.
• SIZE WISE: These cookie balls have their own-built in portion control and can be enjoyed on occasion but remember to keep tabs on portions.
• HOW TO EASILY DIP COOKIE BALLS IN CHOCOLATE: To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
• HOW TO STORE: Store in tightly covered container in refrigerator.