Oreo Snowman Cake Pops (Printer-Friendly)

Delightful snowmen made from crushed Oreos and cream cheese dipped in white chocolate. Ideal festive treat.

# What You Need:

→ Oreo Dough

01 - 36 Oreo cookies (1 standard package)
02 - 6 oz cream cheese, softened

→ Coating & Decoration

03 - 12 oz white chocolate or candy melts
04 - Mini chocolate chips or black decorating gel for eyes and buttons
05 - Orange sprinkles or colored icing for nose
06 - Pretzel sticks or colored fondant for arms and scarves
07 - Lollipop sticks

# How to Cook:

01 - Pulse Oreo cookies in a food processor until finely crushed.
02 - Combine crushed Oreos with softened cream cheese until a smooth uniform dough forms.
03 - Roll dough into 32 small balls (about 0.8 inch diameter) and 16 larger balls (about 1.2 inch diameter).
04 - Stack one small ball on each larger ball, pressing gently to adhere. Insert a lollipop stick through the center and place on parchment-lined baking sheet.
05 - Freeze the assembled snowmen for 20 to 30 minutes until firm.
06 - Melt white chocolate or candy melts in a microwave-safe bowl, stirring until smooth.
07 - Dip chilled snowmen into melted coating, turning to evenly coat. Let excess drip off and stand upright to set.
08 - While coating is tacky, attach mini chocolate chips or decorating gel for eyes and buttons, and use orange icing or sprinkles for the nose.
09 - After coating sets, decorate with pretzel arms and fondant scarves as desired.

# Expert Advice:

01 -
  • No baking required so you can make them year round regardless of the weather
  • The cream cheese and Oreo combination creates the perfect fudgy texture that holds its shape beautifully
02 -
  • Temperature matters. Warm dough will slide off sticks and cold chocolate will seize. Patience with chilling time prevents disasters.
  • Humidity is the enemy. These sweat and get sticky in warm weather. Keep them cool until serving time.
03 -
  • Work in small batches. Keep the undipped snowmen in the freezer while you coat just four or five at a time.
  • Warm your dipping chocolate to about 90°F. Too hot and it runs off, too cool and it goes on too thick.
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