Monday, September 17, 2012

Pumpkin Pops


While I am still indulging myself in all sorts of pumpkin delights, I thought I would bring back this recipe.  It's not made of pumpkin, but it looks like one.  I made these last year for my daughter's class.  The kids loved them.  These are perfect for parties around this time of year. Inside is just crushed Oreos and cream cheese.  You can also make them out of cake if you like.


Pumpkin Pops

by The Sweet Chick
Prep Time: 30 minutes
Keywords: no bake dessert oreos cream cheese pops 

Ingredients (24 pops)
  • 1 pkg. (15.5 oz.) Oreo cookies
  • 1 - 8 oz. pkg. cream cheese
  • 1 bag (14 oz.) Orange candy melt
  • 24 Lollipop sticks
  • Brown fondant
  • Green fondant
Instructions
Grind Oreo cookies in a food processor and hand mix or use stand mixer to combine with cream cheese until it becomes a dough like consistency.
Roll Oreo mixture into quarter size balls and place in airtight container lined with wax paper. Place the container in the refrigerator overnight to set.
After the balls are set, melt candy in the microwave as per directions on package. (30 second intervals , stirring in between)
Remove Oreo balls from the refrigerator and insert lollipop sticks into each ball.
Dip the Oreo balls into candy coating until all covered. Once covered, remove and softly tap and rotate until excess candy melt falls off. Don't tap too hard or the Oreo ball will fall off , too.
Then place pops on wax paper, stick facing upwards.
Once candy melt has hardened, it is time to decorate. Use brown fondant to create a stem for the pumpkin. Shape by hand.
Cut green fondant into leaves and strips that can be rolled into vines. Carefully attach leaves and vines to the stems.
Pumpkin Pops can be made ahead of time and refrigerated for 3-4 days.
(recipe adapted from My Little Cupcake and Bakerella)
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