Easter Oreo Cookie Pops Recipe
Easter Oreo Cookie Pops are an easy and adorable Easter Treat! Chocolate-covered Oreos with bunny ears and a cute little nose make the cutest and yummiest treat ever!
Servings 20
Calories 154kcal
Ingredients
- 1 bag White Candy Melts
- 1 package Oreos (I like the double stuffed for this recipe)
- 1 package Lollipop/Treat Sticks
- 1 package Candy Eyeballs
- 1 package Sixlets (M&Ms or other Pink Candy)
- 15 Marshmallows
- Pink Sprinkles
Instructions
- Melt your candy melts according to package instructions. Take apart cookies.
- Next, dip your lollipop stick in a dab of the melted chocolate and press it into the creamy center of the Oreo. Place the top of the cookie back on and refrigerate until solid.
- Take your cookie back out of the fridge and dip the entire cookie on a stick back into the chocolate (reheat if it hardens). Cover the entire cookie.
- Place prepped marshmallow ears on top of the cookie and then place candy eyeballs somewhere in the middle to middle-top. Finally, add a nose, and you're done! Refrigerate until hardened. Enjoy!
Video
Notes
Prep time depends on how many cookie pops you're making. Store in an airtight container.
- To make sure the cookies stay together nicely, we like to use Double Stuffed Oreos, but regular also work.
- Make sure you prep each cookie pop by dipping the stick in candy melt and securing it inside the Oreo. Then, let them harden up in the fridge for 5- 10 minutes before dipping the rest of the cookie or your pops may fall apart! Yikes!
- To keep them from being sticky when touched, we dipped the cut edge of the marshmallow ears in sugar.
- We find the smaller size candy eyeballs work best with the size of the Oreo cookie.
- For the noses, we use pink Sixlets, but you could use spring colored M&Ms or pink jelly beans.
Nutrition
Calories: 154kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 115mg | Potassium: 49mg | Fiber: 1g | Sugar: 16g | Calcium: 5mg | Iron: 2mg