Halloween Candy Corn Oreo Pops
This is my recipe for Halloween. Only three ingredients are enough to make Halloween Candy Corn Oreo Pops. Super easy, no bake recipe. Are you ready for the Halloween party?
Ingredients
- 18 Oreo Cookies
- 4 oz Cream Cheese
- 7.5 oz Yellow Candy Melts
- 5 oz Orange Candy Melts
- 2 oz White Candy Melts
Instructions
- Put Oreo cookies in the food processor and crumble them finely. Add cream cheese and mix until well combined.
- Transfer the mixture into the plastic or a freezer bag and roll into a 6 inch long and 4 inch wide rectangle that should be about 1 inch thick.
- Leave it in the freezer for 30 minutes. Line baking sheet with a wax paper and set aside.
- Take the mixture out of the fridge and cut in half, to get 2 lines, 2 inches wide. Cut the lines in the shape of a triangle.
- Place a stick in each triangle. Put back in the fridge for 30 more minutes. The pops have to be completely frozen before you dip them into candy melts.
- Melt yellow candy melt, following the instruction on the package. Dip the pops into melted candy melt, to cover them completely.
- Wait for a couple of seconds for the extra candy melt to drain and place them on the parchment paper. Leave them in the freezer for 5-10 minutes until they become solid.
- Melt orange candy melts. Take the pops out of the freezer and repeat the procedure, but, this time, dip ⅔ of each pop. Put them back in the fridge, again, for 5-10 minutes.
- Melt white candy melts. Repeat the same procedure, but this time dip only the top of each pop into white candy melts.
- Put back in the fridge.
Notes
Instead of candy melts, white chocolate chips can be used with orange and yellow color added.
Keep refrigerated, in a well sealed container, up to 7 days.
Keep refrigerated, in a well sealed container, up to 7 days.
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 30gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 8mgSodium: 87mgFiber: 1gSugar: 18g
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