Double Trouble Halloween Oreo Pops

Bat Oreo Pops Recipe

Equipment

• Large sheet pan (15″ x 21″): Provides ample space for your drying pops.
• Parchment paper: Ensures a non-stick surface, making removal effortless.
• Microwave-safe bowls: For melting chocolate efficiently.
• Spoon: For stirring chocolate and gently applying coating.

Ingredients

• 1 package Oreos (any flavor you love will work great!
• 1 (12-ounce) bag milk chocolate chips: Provides a rich, dark coating.
• 48 candy eyeballs: To give your bats their distinctive look.
• 1 package Oreo THINS: These thin cookies are key for creating realistic bat wings.
• Chocolate sprinkles (optional): Adds an extra touch of detail above the eyes.
• 1-1/2 teaspoon vegetable oil or shortening (optional): Helps thin the chocolate for a smoother, more even dip.
• Lollipop sticks: To hold your bat pops.

Instructions

1. Prepare your workspace: Line a large sheet pan with parchment paper and set it aside. This provides a non-stick surface for your pops to harden on.
2. Gently separate your Oreos: Carefully twist each Oreo apart, separating the cookie halves while trying to keep the cream filling intact on one side. Don’t worry if a few break; it happens to the best of us!
3. Prepare the chocolate for dipping: Divide the milk chocolate chips into three separate microwave-safe bowls. Working in batches prevents the chocolate from hardening too quickly, giving you more time to decorate.
4. Thin the chocolate (optional but recommended): Add about 1/2 teaspoon of vegetable oil or shortening to each bowl of chocolate chips. This will make the chocolate smoother and easier to work with, resulting in a more even coating.
5. Melt the chocolate carefully: Microwave each bowl in 20-second bursts, stirring thoroughly for 20 seconds between each burst. Patience is key here; stirring well prevents burning and ensures a smooth, consistent melt. Continue until completely melted and smooth.
6. Attach the lollipop sticks: Dip one end of a lollipop stick into the melted chocolate. Immediately press the chocolate-dipped end into the cream-filled side of an Oreo. The chocolate acts as a “glue.”
7. Form the bat wings: Separate the Oreo THINS and remove their cream filling. Break each Oreo Thin in half. Dip one edge of each half into the melted chocolate and press them onto the cream filling of the main Oreo, on either side of the lollipop stick, to form the bat’s wings.
8. Secure the top Oreo: Spoon a small amount of melted chocolate onto the back of the remaining Oreo half (the one without cream). Gently press this half on top of the “bat wings” and the cream-filled Oreo, holding it in place for a moment to secure. Allow these assembled pops to harden completely for about 10-15 minutes before proceeding, as this prevents them from falling apart during the final dip.
9. Dip the entire pop: Once hardened, gently spoon melted chocolate over the entire Oreo pop, including the “wings.” Lightly tap the Oreo pop against the edge of the chocolate bowl to smooth out the coating and remove any excess. Scrape the bottom side against the bowl to ensure a clean finish.
10. Decorate and set: Place the dipped Oreo pop onto your prepared parchment-lined tray. While the chocolate is still wet, gently place two candy eyes onto the pop. If desired, sprinkle some chocolate jimmies above the eyes for a furry effect. Allow the pops to harden completely at room temperature, which helps maintain their shine.

Mummy Oreo Pops Recipe

Equipment

• Sheet pan (15″ x 10″): Ideal size for preparing a batch of pops.
• Parchment paper: For a non-stick surface, crucial for easy handling.
• Resealable plastic bag or piping bag fitted with a #2 tip: For piping the mummy “bandages.”
• Microwave-safe bowl: For melting white chocolate.

Ingredients

• 1 package Oreos (use your favorite flavor for the base)
• 1 (12-ounce) bag white chocolate chips: The star for creating the mummy wrapping.
• 40 to 50 black pearl sprinkles: These will serve as the mummy’s eyes.
• Vegetable oil or shortening (optional): A small amount helps thin the white chocolate for smoother dipping and piping.
• Lollipop sticks: For easy handling and serving.

Instructions

1. Prepare your baking sheet: Line a sheet pan with parchment paper and set it aside. This will be the resting place for your mummy pops as they set.
2. Melt the white chocolate in batches: White chocolate tends to harden quickly, so it’s best to work in smaller quantities. In a microwave-safe bowl, combine 1/2 cup white chocolate chips with 1/4 tablespoon of vegetable oil (or shortening).
3. Carefully melt the chocolate: Microwave for 30 seconds, then stir well. Continue microwaving for another 25 seconds, then stir again until the chocolate is completely smooth and melted. If needed, return to the microwave for very short bursts (5-10 seconds) until fully melted. Be extremely patient and stir constantly to prevent burning the delicate white chocolate. Add a tiny bit more vegetable oil if the chocolate seems too thick.
4. Assemble the Oreo pops: Dip one end of a lollipop stick into the melted white chocolate, then gently press that chocolate-coated end into the cream filling of an Oreo. Place the other half of the Oreo on top and press gently to secure it. Allow this to harden completely before dipping the entire pop to prevent it from sliding off the stick.
5. Coat the Oreo pops: Once the stick is secure, spoon the melted white chocolate evenly over the entire Oreo pop, ensuring full coverage. Gently tap the pop against the edge of the bowl to smooth the chocolate coating and remove any excess. For a perfectly opaque white mummy, you might need to apply a second thin coat of chocolate after the first layer has slightly set.
6. Place on prepared tray: Carefully transfer the dipped cookies to the parchment-lined sheet pan.
7. Prepare for piping: Gather all the leftover melted white chocolate. If it has started to thicken, microwave it for another 15 seconds or until it’s smooth and pourable again. Transfer the melted chocolate into a small resealable plastic bag. Alternatively, use a piping bag fitted with a #2 round tip for more precise lines.
8. Pipe the mummy bandages: Snip a tiny corner off the plastic bag (if using). Pipe thin, irregular lines of white chocolate across the dipped Oreo pops to create the appearance of mummy bandages. Don’t worry about perfection; uneven lines add to the authentic mummy look!
9. Add the eyes: While the piped chocolate bandages are still wet, carefully press two black pearl sprinkles onto the pop to create the mummy’s eyes.
10. Allow to harden: Let the Mummy Oreo Pops sit at room temperature until the chocolate has completely set.

Creepy Eyeball Oreo Pops Recipe

Ingredients

• 1 package Oreos (choose your favorite classic or seasonal flavor!)
• 1 (12-ounce) bag white chocolate chips: Forms the eerie white base of the eyeball.
• 24 candy melts (blue or green): These will be the colorful irises of your creepy eyes.
• 24 large Candy eyeballs (or small ones): The focal point, bringing the eyeball to life.
• Vegetable oil or shortening (optional): Helps to achieve a smooth, dippable consistency for the white chocolate.
• Lollipop sticks: For easy dipping and serving.
• Mini plastic forks (optional, for veining): If you want to add a creepy bloodshot look.

Instructions

1. Prepare your baking area: Line a large sheet pan with parchment paper and set it aside. This provides a clean, non-stick surface for your pops to harden.
2. Gently separate the Oreos: Carefully twist each Oreo apart, ensuring the cream filling remains on one side of the cookie. Work slowly and gently to minimize breakage.
3. Divide and prepare white chocolate: Separate your white chocolate chips into three microwave-safe bowls. This method helps prevent the chocolate from seizing or hardening too quickly as you work.
4. Thin the chocolate: Add about 1/2 teaspoon of vegetable oil or shortening to each bowl of white chocolate chips. This will create a thinner, more fluid chocolate, essential for a smooth, even coating. You can add a little more if needed.
5. Melt the chocolate: Microwave each bowl in short, 20-second bursts. After each burst, stir the chocolate thoroughly for 20 seconds. Continue this process until the chocolate is fully melted and completely smooth. Be patient and stir consistently to avoid burning the white chocolate.
6. Assemble the Oreo pop base: Dip one end of a lollipop stick into the melted white chocolate. Immediately press the chocolate-coated end into the cream-filled side of an Oreo. If using mini plastic forks for a “veiny” effect, gently press the tines of the fork into the Oreo cream at this stage.
7. Secure the top Oreo: Place the other half of the Oreo on top of the stick and cream, gently pressing it down to secure the stick firmly within the Oreo sandwich. Allow this base assembly to harden for a few minutes before proceeding to prevent the pop from coming apart.
8. Dip the entire pop: Once the stick is set, spoon melted white chocolate over the entire Oreo pop, ensuring it’s fully coated. Gently tap the Oreo pop on the edge of the bowl to smooth out the chocolate and remove any excess. You may want to apply a second thin coat for a fully opaque white base.
9. Add the iris and eyeball: Transfer the white-chocolate-dipped Oreo pop onto your prepared parchment-lined tray. Before the white chocolate hardens, immediately press a colored candy melt (blue or green) into the center of the pop. If your candy melt has a pointed top, use a sharp serrated knife to carefully slice off the very front to create a flat surface for the candy eye. Dab a tiny bit more melted white chocolate on the back of the edible candy eye and adhere it securely to the center of the candy melt.
10. Final hardening: Allow the Creepy Eyeball Oreo Pops to harden completely at room temperature. This will ensure all the decorations are firmly set.

Pumpkin Oreo Pops Recipe

Equipment

• Large sheet pan (15″ x 21″): Provides ample space for your drying pops.
• Parchment paper: Essential for easy cleanup and preventing sticking.
• Microwave-safe bowls: For melting candy melts.
• Spoon: For stirring and evenly coating the pops.

Ingredients

• 1 package Oreos (any flavor you love will work perfectly!)
• 1 (12-ounce) bag Orange candy melts: The key to achieving that bright, cheerful pumpkin color.
• 24 green M&M’s: These will serve as the little leaves on your pumpkins.
• 24 pretzel sticks: These crunchy sticks become the perfect pumpkin stems.
• 1-1/2 to 3 teaspoons vegetable oil or shortening (optional): Helps to thin the candy melts for a smoother, more even coat.
• Lollipop sticks: For easy dipping and serving your pumpkin pops.

Instructions

1. Prepare your work area: Line a large sheet pan with parchment paper and set it aside. This ensures a non-stick surface for your pops to cool and harden on.
2. Prepare the orange candy melts: Divide the orange candy melts into three separate microwave-safe bowls. Working in smaller batches helps maintain the chocolate’s consistency and prevents it from hardening prematurely.
3. Thin the candy melts (optional but recommended): Add about 1/2 to 1 full teaspoon of vegetable oil or shortening to each bowl of candy melts. This helps create a smoother, more liquid consistency, which is ideal for dipping and ensures a beautiful, even coating. Add more if needed.
4. Melt the candy melts carefully: Microwave each bowl in 20-second bursts, stirring thoroughly for 20 seconds after each burst. Be patient and stir constantly to prevent burning the candy melts and to achieve a perfectly smooth, fluid consistency.
5. Assemble the pumpkin design:
   • Dip one end of a lollipop stick into the melted orange candy melts and press that end into the cream-filled side of an Oreo.
   • Break your pretzel sticks into thirds. Dip one end of a pretzel piece into the melted candy melts and press it into the cream filling of the Oreo, positioned at the top where the stem would be.
   • Dip the corner of a green M&M into the melted candy melts and gently press it into the cream filling next to the pretzel, right at the top of the Oreo, to create a leaf.
6. Secure the top Oreo: Spoon a small amount of the melted orange candy melts onto the back of the remaining Oreo half (the one without cream). Place this half on top of the assembled Oreo, gently pressing down and holding it in place until secure. Allow this entire assembly to harden completely before moving on to the full dip; this is crucial to prevent the components from shifting or falling apart.
7. Coat the pumpkin pops: Once the base has hardened, spoon the melted orange candy melts evenly over the entire Oreo pop, being careful to avoid coating the pretzel stem and M&M leaf. Gently tap the Oreo pop against the edge of the bowl to smooth the candy melt coating and remove any excess. This ensures a uniform, professional-looking finish.
8. Allow to harden: Carefully transfer the finished Oreo pops to the prepared parchment-lined sheet pan. Let them harden completely at room temperature.