Red White And Blue Oreo Pops Recipes

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RED, WHITE AND BLUE OREO COOKIE POPS



Red, White and Blue Oreo Cookie Pops image

Celebrate the 4th of July with an easy recipe for no-bake Oreo cookie pops decorated with red, white and blue sprinkles.

Provided by Kelly Senyei

Time 35m

Number Of Ingredients 7

18 Golden Oreo Cookies (or other sandwich cookies with cream filling)
4 ounces cream cheese
1 cup red candy melts
1 cup white candy melts
1 cup blue candy melts
Red, white and blue sprinkles, for topping
Food processor; Lollipop sticks

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.)

Nutrition Facts : Calories 208 kcal, Carbohydrate 24 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 8 mg, Sodium 101 mg, Sugar 19 g, ServingSize 1 serving

RED, WHITE AND BLUE OREO COOKIE POPS



Red, White and Blue Oreo Cookie Pops image

Nothing says "Happy 4th of July!" quite like an array of these glittering cookie pops. These finger-friendly treats are the triple threat: They take just minutes to make, don't require an oven and, perhaps best of all, can be made up to a day in advance. The setup couldn't be simpler: Combine your cookie flavor of choice with tangy cream cheese in a food processor, then roll the mixture into balls, skewer them with lollipop sticks, dunk them in candy melts and finish 'em off with a shower of sprinkles.

Provided by Kelly Senyei

Categories     dessert

Time 35m

Yield 14 pops

Number Of Ingredients 7

18 vanilla sandwich cookies with cream filling, such as Golden Oreo Cookies
4 ounces cream cheese
1 cup red candy melts
1 cup white candy melts
1 cup blue candy melts
2 tablespoons vegetable oil (optional)
Red, white and blue sprinkles, for topping

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.

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  • 1. Place cookies in single layer on parchment-covered baking sheet. Spoon melted chocolate onto cookies, pressing wooden pop stick into chocolate on each cookie to attach. 2. Refrigerate 10 min. or until chocolate is firm. Meanwhile, spoon 1/2 cup frosting into microwaveable bowl. Microwave on HIGH 10 to 20 sec. or just until frosting is warmed and smooth when stirred. (Do not over heat.) 3. Turn cookie pops over; spread tops with warmed frosting. Let stand 30 min. 4. Spoon 2 Tbsp. of the remaining frosting into each of 2 small microwaveable bowls. Microwave on HIGH 5 sec. or just until melted. Stir different color food coloring into frosting in each bowl; spoon into separate resealable plastic bags. Cut small piece off one bottom corner of each bag. Use to drizzle frostings over cookies as desired. Let stand until firm. 5. TIPS & TRICKS 6. Red, White and Blue OREO Cookies:
  • These patriotic cookies are just as delicious when prepared without the melted chocolate chips and pop sticks. 7. Special Extra:
  • Sprinkle decorated cookie pops with multi-colored sprinkles or nonpareils after drizzling with the colored frostings. 8. NUTRITION INFORMATION: Makes 24 servings, 1 pop each. |


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