Cream Cheese Oreo Pops

Recently there have been these cake pop things going around on the internet – and yes, they are delicious.  But you also have to make an entire cake before ruining it to make cake pops.  It’s more of a “hey, I have leftover cake, I should make cake pops” kind of thing.  So if you want a tasty, easy alternative – these are for you.  Total prep time for this recipe is about 2 hours, and it makes between 15 and 40 pops, depending on how large or small you want to make them.

YOU WILL NEED:

• 1 8-oz. package of cream cheese
• 1 package Oreos (about 45 cookies)
• 10 oz. baker’s chocolate – milk chocolate
• 10 oz. baker’s chocolate – white chocolate
• popsicle/craft sticks

YOU WILL NEED TO:

1. Grind up the entire package of Oreos into a large mixing bowl.  Using some kind of food chopper will save you a lot of smashing by hand.
2. Mix the cream cheese into the Oreos.  Mary likes to use her hands for this part.
   
   
3. Now, form the mixture into balls – you pick the size.  I like to make them around the size of a large peach pit – big enough to require two bites.
   
    
4. Next, put them in the freezer for at least an hour.  More is better – they colder they are, the less likely they are to break apart in the next step.
   
   
5. Before you take them out of the freezer, you have to melt down your chocolate.  If you choose to make half white and half milk chocolate, I suggest that you melt down the white chocolate first – that way, if you use the same bowl to melt them in, the darker milk chocolate will not contaminate your white chocolate.  I just said chocolate so many times in one sentence.  It’s crazy.  Anyway, use a double boiler to melt the chocolate (or, I use a glass bowl sitting above barely boiling water).  Now, stick each ball with a popsicle stick, dip it in the chocolate, and set it on a cookie sheet covered in wax paper.
   
    
6. When you have them all dipped, put them in the fridge.  Leave them there overnight so the chocolate has a chance to really set.  Makes 20-30 pops, depending on what size you make them.  I would recommend doubling the recipe (people usually come back for more).
   
   

These are really good when they are cold right out of the fridge.  They are also really good if they’ve been out for a while, and have gotten soft.  They are basically always really good.  Take them to work and you will have lots of friends.