Oreo Cake Pops
Oreo Cake Pops are the perfect no bake holiday treat. Oreo crumbs combined with cream cheese make a delicious bite size treat.
Ingredients
- 8 oz softened Cream Cheese
- 1 pkg Oreo Cookies 14.5 ounces
- 1 pound white almond bark
See how we calculate recipe costs.
Instructions
- Line a baking sheet with parchment paper.
- Finely crush Oreos in a food processor.
- Combine cream cheese and crushed cookies (reserve some of the cookie crumbs for the topping) until well blended.
- Form mixture into 1″ balls and place on the prepared sheet.
- Place in the refrigerator for 30 minutes to chill the Oreo balls.
- Heat almond bark by microwaving in 30 second intervals, stirring after each interval, until the bark is fully melted.
- Stick a lollipop stick into each Oreo ball and then dip them into the melted almond bark.
- Then place the stick of cake pops in a block of styrofoam, top with the reserved cookie crumbs immediately and allow the candy coating to dry.
- Continue until all the Oreo balls have been covered.
- Allow the Oreo Cake pops to sit at room temperature until the almond bark has set and then they are ready to serve and enjoy!
Recipe Notes
Store the leftover cake pops in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories 223kcal, Carbohydrates 27g, Protein 2g, Fat 12g, Saturated Fat 8g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 0.01g, Cholesterol 10mg, Sodium 104mg, Potassium 54mg, Fiber 1g, Sugar 21g, Vitamin A 127IU, Calcium 13mg, Iron 2mg