Non - Bake Oreo Cake Pop

Ingredients:

                                   

1. Oreo Cookies (Double stuffed)
2. Cream Cheese 180g
3. Candy Melts OR Baking Chocolate 200g (can get any flavor you like)
4. Sprinkles (Optional for decoration)
5. Lollipop sticks OR Ice cream sticks

Makes approx 25

Directions:

1. Line baking tray with baking paper. (If no baking tray plate or normal tray will do)
2. Place cream cheese in a mixing bowl and set aside for later.
3. Place Oreo in a zip lock bag using rolling pin to crush the Oreo into fine crumbs. (*using a food processor will be faster)
4. Combine Oreo and cream cheese together in the mixing bowl knead till sticky consistency.
5. Roll into 2cm balls and place on lined baking tray.
6. Proceed to melt the Candy Melts OR Baking Chocolate using a double boiler till smooth consistency.
7. Dip the tip of the Lollipop stick OR Ice cram stick into the chocolate and stick it into the Oreo balls. (repeat for all the)
8. After completing step 7, place the Oreo in the freezer of about 20 ~ 30 min to make it firm. (*Also to allow the chocolate to cool a little before coating)
9. Remove from freezer and proceed to coat the Oreo with chocolate, immediately add the sprinkles after coating.

Picture guide:

            

Crush Oreo into fine crumbs. (P.S. I used a bowl cause I did not have zip lock or food processor)

   

Combine Cream cheese and Oreo crumbs together and knead together till sticky consistency.

                              

Roll into 2cm ball and place on lined baking tray, proceed to melt the Candy Melts OR Baking Chocolate using a double boiler till smooth consistency. Dip the tip of the Lollipop stick OR Ice cram stick into the chocolate and stick it into the Oreo balls. (repeat for all the)

After completing step 7, place the Oreo in the freezer of about 20 ~ 30 min to make it firm. (*Also to allow the chocolate to cool a little before coating)

Remove from freezer and proceed to coat the Oreo with chocolate, immediately add the sprinkles after coating.

Storing and packing tips:

                         

For me I made this as a gift so I packed it in pretty wrappers.

For own consumption store in cool dry place in air tight container, however, in SG can get  quite hot you may want to keep it in the fridge if it ever start to melt.