These Christmas Ornament Oreo Pops are fun, festive treats perfect for gifting or sprucing up cookie trays. Grab the kids because they’ll love making them with you!
Line two large baking sheets with parchment paper and set them aside.
PREP OREOS:
Start with one color first (I started with green). Melt 1 tablespoon of the meltable green chocolate in a small dish in the microwave in 30-second intervals until smooth.
Dip the end of a lollipop stick into the green chocolate and stick it into the white “stuf” of the oreo. Push the stick about ½ to ¾ of the way through. Do this with half of the Oreos. Set them on the tray and set them aside or in the refrigerator for 5 minutes.
Meanwhile, you can melt 1 tablespoon of the meltable red chocolate in a separate small dish in the microwave in 30-second intervals until smooth. Repeat the process with the remaining lollipop sticks and Oreos with the red chocolate. Set them on the second baking sheet.
Pull the “green” chocolate Oreos out of the refrigerator and replace them with the “red” ones so that they can set.
MELT CHOCOLATE:
Melt the rest of the green chocolate in a large bowl in the microwave in 30-second intervals until smooth.
DIP AND DECORATE OREOS:
Dip a “green” Oreo into the green melting chocolate until it is coated.
Place the Oreo on the baking sheet and add the miniature Reese's cup to the right or left side of the Oreo, offset from the center. Decorate the rest of the Oreo with sprinkles, m&m’s, or other decorations of your desire. Work quickly so that the chocolate does not harden before you can decorate the Oreo pop.
Repeat the process with each Oreo until they have all been decorated.
Replace the “red” Oreo baking tray with the “green” one in the refrigerator so they can set.
Melt the rest of the red chocolate in a large bowl in the microwave in 30-second intervals until smooth.
Repeat the dipping and decorating process with the remaining red Oreo pops.
CHILL AND SERVE:
Set them in the refrigerator for 5 minutes to set.
Serve chilled or at room temperature.
Notes
When you make these, I recommend making all of the green ones first, then all of the red ones (or vice versa). Move quickly so that the chocolate doesn't harden before you’re finished dipping and setting the sprinkles and Reeses cups.