Recipe Wednesday!!! I made these for our Easter last Sunday and got rave reviews... I however didn't use the sticks so we just had balls. Less expense and they just throw them away anyways.
Oreo Cake Pops
Ingredients
- 48 Oreo cookies 1 family sized bag
- 1 8oz Block of cream cheese softened to room temp
- 1 1/2 Bag of vanilla or chocolate candy melts - I used White Almond Bark
- 1 1/2 Tsp shortening or oil canola, vegetable, or olive oil - I used Coconut Oil
- Sprinkles for decorating optional - I used about 1/4 cup or less of the crumbs - sprinkled on top
Instructions
- In a food processor, (I used a bullet - worked perfect) blitz 48 Oreos (filling and all) until they are turned into crumbs. Make sure to get the regular Oreos and not the double stuf, as it will change the texture of the cake pop and will not hold shape as well.
- Transfer to a stand mixer with paddle attachment (or mixing bowl with hand mixer), then add the room temp cream cheese and mix until completely combined. It will pull off from the sides pretty easily.
- Roll into 1 1/2-inch balls, then place in the freezer for about 30 min (or fridge for an hour).
- In a microwave safe bowl (I like to use a glass mixing bowl), melt the candy melts in 30 second intervals, mixing each time, until it's completely melted. Add shortening or oil (you can use canola, vegetable, olive oil) a little at a time to thin out the consistency a bit. You don't want it coated too thick and hard to roll.
- Roll each ball into the melted candy mixture until fully coated, dip a stick into the candy mixture, then insert the stick into the cake pop. Dipping the stick first helps to keep it from coming out of the cake pop, since the candy coating dries quickly.
- Once the cake pop is coated and stick is inserted, quickly add your Oreo crumbs, sprinkles, etc before it dries.
- I place mine on a parchment lined baking sheet after coating the pops, but you could also put them on a cake pop stand or Styrofoam block if you don't want them to have "feet." You will want to let it dry first, though, so the coating doesn't drip off
Lofthouse Cookie Cake Pops
Ingredients
- ▢10 Lofthouse cookies - I used Walmart's brand
- ▢4 ounces cream cheese softened
- ▢8 ounces white chocolate chopped- I used almond bark
- ▢1-2 Tablespoons coconut oil
- ▢Sprinkles, optional
Cook
Instructions
- Place your cookies in the bowl of your mixer and mix on medium speed until you have fine crumbs. Add in the cream cheese and mix until the mixture is smooth.
10 Lofthouse cookies,4 ounces cream cheese - Scoop about 1.5 tablespoons of the dough. Smush the dough in your hands and roll it into a ball. Place the dough balls on a cookie sheet lined with parchment paper or wax paper.
- Melt your chocolate with half the coconut oil over a double boiler or in the microwave in 30-second increments. Add the rest of the coconut oil if the chocolate is too thick.
8 ounces white chocolate,1-2 Tablespoons coconut oil - Dip the end of a cake pop stick into the melted chocolate and insert it about halfway into the dough balls.
- Place the dough in the fridge for 5 minutes.
- Dip your dough balls into the chocolate and top them with your sprinkles.
Sprinkles, - Place your sugar cookie cake pops on the sheet pan, or better yet, push the end of the stick into a piece of Styrofoam to stand up.
- Allow the chocolate to set for at least 10 minutes, then enjoy.
Notes
Storage
- Store: If you find yourself with leftover cake pops, store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: Simply lay your cake pops once they have set on a cookie sheet lined with parchment paper and place them in the freezer. Once frozen, transfer them to an airtight container or a zip-lock bag, then put them back in the freezer for up to 2 months. When you’re ready to enjoy your cake pops again, remove them from the freezer and let them thaw in the refrigerator to ensure that the chocolate coating doesn’t sweat or melt.
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