No-bake Candy Cane Oreo Cake Pops
Easy to make no-bake candy cane Oreo cake pops. A combination of delicious Oreo cookies refined with crunchy candy cane bits and chocolate combined into a tasty treat.
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Equipment
- Cake pop sticks
Ingredients
- 5 pieces Candy canes or any hard candy of your choice
- 14 Oreo cookies or any cream-filled cookie
- 5.3 oz Dark chocolate couverture
- 1 teaspoon Vanilla extract
- 2 ¾ tablespoon Heavy whipping cream
Instructions
- Prepare a water bath and start melting 5.3 oz Dark chocolate couverture.5.3 oz Dark chocolate couverture
- Crush 5 pieces Candy canes in the food processor.5 pieces Candy canes
- Take one tablespoon of the crushed candy and set them aside.
- Add 14 Oreo cookies to the candy cane crystals and crush them together with your food processor.14 Oreo cookies
- Empty the cookie candy cane crumbs into a mixing bowl.
- Add 1 teaspoon Vanilla extract and half of the melted chocolate.1 teaspoon Vanilla extract
- Mix the ingredients well together with the electric hand mixer.
- Add the 2 ¾ tablespoon Heavy whipping cream and mix well again.2 ¾ tablespoon Heavy whipping cream
- Chill the batter in the refrigerator for 15 minutes.
- Fill the batter into the molds and place the top part of the silicone molds. Insert the cake pop sticks.
- Freeze for 30-60 minutes.
- Remove the solid balls from the mold, and dip them in the remaining melted chocolate.
- Let the excess chocolate drip off and press the top of the balls into the candy cane crystals you set aside earlier.
- Set the finished cake pops aside to set.
- Let your cake pops set in the refrigerator before eating.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1cake pop | Calories: 345kcal | Carbohydrates: 34g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 124mg | Potassium: 298mg | Fiber: 4g | Sugar: 19g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 6mg
