St. Patrick’s Day OREO Pops {Recipe}
Ingredients
Instructions
  1. Line a baking sheet with waxed paper.
  2. Place contents of one bag candy melts in a microwave safe bowl. Heat on high for 30 seconds and stir. Repeat in 30-second increments, stirring each time, until completely melted. Do not overheat as the chocolate will seize and become unusable. Do not add water. If the candy melts are too thick, add 1 teaspoon of coconut oil or vegetable shortening. Stir again. You can add up to 1 tablespoon if needed to reach pourable consistency.
  3. Dip the tip of each lollipop stick and gently press into the cream center of the cookies. If the cookie cracks, press it back together.
  4. Resting the lollipop stick against the side of the bowl, Spoon melted candy over the cookie. Then flip and repeat on the opposite side. Turn the cookie sideways and allow the excess candy melts to run back into the bowl. If air bubbles form, pop them with a toothpick.
  5. Place the coated cookie onto the baking sheet. Immediately add sprinkles and press larger sprinkles into the cookie.
  6. Allow cookie to set completely at room temperature or refrigerate for faster results. Store in an airtight container as room temperature.