Oreo Pop Recipe

Prepare pan and crush cookies

Line a 9x5-inch loaf pan (or a small square pan) with plastic wrap so edges overhang for easy removal. Reserve 1/2 cup of the finely crushed OREO crumbs for topping; place the rest in a mixing bowl.

Make crust mixture

Pour the melted butter over the larger portion of crushed OREO crumbs. Stir until crumbs are evenly moistened and hold together when pressed.

Form base

Press the crumb mixture evenly into the bottom of the prepared pan in a compact single layer using the back of a spoon or the bottom of a measuring cup. Place in the freezer for 10 minutes to firm while you prepare the filling.

Prepare cream cheese filling

In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy (use a hand mixer or whisk).

Whip cream and combine

In a separate chilled bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until uniform and light. Fold in the 1/2 cup mini OREO pieces so the filling has visible cookie chunks.

Assemble filling layer

Spread the cream cheese and OREO mixture evenly over the chilled crust in the pan. Smooth the top with a spatula. Cover with plastic wrap and freeze for at least 2 hours (or chill in the refrigerator for 4–6 hours) until firm enough to handle.

Unmold and portion

Use the plastic wrap overhang to lift the frozen OREO-filled slab from the pan. Place on a cutting board. Using a sharp knife dipped in hot water and wiped dry between cuts, slice into 12 equal rectangles (or desired size). Insert a pop stick into each piece about halfway through — be careful not to split the piece. Return the pops to the freezer on a parchment-lined tray for 15–20 minutes to firm up again before dipping.

Prepare chocolate shell

In a microwave-safe bowl, combine the chocolate chips and melted coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth and fully melted. Alternatively, melt in a double boiler. Keep the chocolate warm but not hot (about 86–95°F / 30–35°C).

Dip the OREO Pops

Remove a few OREO pops from the freezer at a time. Holding by the stick, dip each pop into the melted chocolate, using a spoon to help coat evenly if needed. Tap off excess chocolate and rotate to form a smooth shell. Work quickly to prevent the filling from warming and becoming soft.

Add toppings and set

While the chocolate shell is still wet, sprinkle reserved OREO crumbs and/or sprinkles over the pop. Place each dipped pop back on the parchment-lined tray. When finished dipping all pops, return the tray to the fridge or freezer just until the chocolate sets (5–15 minutes).

Serve or store

Once the shell is firm, serve immediately chilled. Store leftover OREO Pops in an airtight container in the refrigerator for up to 5 days or wrap individually and keep in the freezer for up to 1 month. Thaw briefly in the refrigerator before serving if frozen.