Ingredients
Method
Preparation
- Melt your chocolate in a microwave-safe bowl, heating in bursts of 30 seconds and stirring until silky smooth, or use a double-boiler to avoid burning.
- Take your treat sticks and dip one end in the melted chocolate, about half an inch deep to help it adhere to the cookie.
- Gently slide the coated end of the stick into the middle of an Oreo, holding the cookie to prevent breaking and repeat for all Oreos.
- Place the Oreos on a sheet pan lined with parchment paper or a silicone mat.
Chilling and Dipping
- Refrigerate the sheet pan with Oreos for about 15 minutes to firm the chocolate.
- Dip each chilled Oreo completely into the melted chocolate, allowing excess to drip off, then place back on the sheet pan or in a styrofoam block for drying.
- If desired, this is the time to add toppings like chopped nuts, coconut flakes, or sprinkles.
Final Steps
- Return decorated Oreos to the refrigerator for another 20 to 30 minutes to harden completely.
- For an extra touch, melt additional chocolate to drizzle over the pops, making sure to refrigerate again to set the drizzle.
Notes
Store in an airtight container in the refrigerator for up to a week. These can also be frozen for later enjoyment.