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Oreo Pops
40 minutes
Easy
14 Servings
Orange is the colour of Halloween… go on and have some fun making these spooky treats!
Method
1. Microwave 3 or 4 Oreos at a time for 20-30 seconds on 100% power until the cream has softened a little, then insert a pop stick into the centre of each. Repeat with the remaining Oreos. Allow to cool and cream to firm.
2. Melt the chocolate with the oil in a microwave safe plastic bowl on 50% power. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it. Stir in the gel colour.
3. Dip the Oreos into the melted chocolate until half or fully coated. Allow the excess to run off then place onto a lined tray to set. Allow the chocolate to almost set then apply the decorations. Allow the chocolate to continue to set at room temperature. Store in an airtight container until required.
TIP: To make the Jack O Lantern faces: knead and then roll out a small amount of black Ready-To-Roll icing on a surface dusted with a little icing sugar. Cut out eyes, noses and mouths then allow to harden at room temperature before using.
NB: When colouring chocolate you must use gel or powder colours. Using liquid colours will cause the chocolate to seize.
Method
1. Microwave 3 or 4 Oreos at a time for 20-30 seconds on 100% power until the cream has softened a little, then insert a pop stick into the centre of each. Repeat with the remaining Oreos. Allow to cool and cream to firm.
2. Melt the chocolate with the oil in a microwave safe plastic bowl on 50% power. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it. Stir in the gel colour.
3. Dip the Oreos into the melted chocolate until half or fully coated. Allow the excess to run off then place onto a lined tray to set. Allow the chocolate to almost set then apply the decorations. Allow the chocolate to continue to set at room temperature. Store in an airtight container until required.
TIP: To make the Jack O Lantern faces: knead and then roll out a small amount of black Ready-To-Roll icing on a surface dusted with a little icing sugar. Cut out eyes, noses and mouths then allow to harden at room temperature before using.
NB: When colouring chocolate you must use gel or powder colours. Using liquid colours will cause the chocolate to seize.
Ingredients
What you need 150g Oreos Pop sticks 225g CADBURY Baking White Chocolate Melts 3 teaspoons vegetable oil Orange gel colour, or use a combination of red and yellow Edible halloween decals, or Jack O Lantern faces, for decorating
What you need 150g Oreos Pop sticks 225g CADBURY Baking White Chocolate Melts 3 teaspoons vegetable oil Orange gel colour, or use a combination of red and yellow Edible halloween decals, or Jack O Lantern faces, for decorating
What you need 150g Oreos Pop sticks 225g CADBURY Baking White Chocolate Melts 3 teaspoons vegetable oil Orange gel colour, or use a combination of red and yellow Edible halloween decals, or Jack O Lantern faces, for decorating
Orange is the colour of Halloween… go on and have some fun making these spooky treats!
Method
1. Microwave 3 or 4 Oreos at a time for 20-30 seconds on 100% power until the cream has softened a little, then insert a pop stick into the centre of each. Repeat with the remaining Oreos. Allow to cool and cream to firm.
2. Melt the chocolate with the oil in a microwave safe plastic bowl on 50% power. Begin with 20 second bursts then reduce to shorter bursts as the chocolate melts, stirring well between each burst of power. Only microwave until 75% of the chocolate has melted. The rest will melt as you stir it. Stir in the gel colour.
3. Dip the Oreos into the melted chocolate until half or fully coated. Allow the excess to run off then place onto a lined tray to set. Allow the chocolate to almost set then apply the decorations. Allow the chocolate to continue to set at room temperature. Store in an airtight container until required.
TIP: To make the Jack O Lantern faces: knead and then roll out a small amount of black Ready-To-Roll icing on a surface dusted with a little icing sugar. Cut out eyes, noses and mouths then allow to harden at room temperature before using.
NB: When colouring chocolate you must use gel or powder colours. Using liquid colours will cause the chocolate to seize.
