Prepare a water bath and start melting the chocolate.
Crush the candy canes in the food processor.
Take one tablespoon of the crushed candy and set them aside.
Add the Oreo cookies to the candy cane crystals and crush them together with your food processor.
Empty the cookie candy cane crumbs into a mixing bowl.
Add the vanilla extract and half of the melted chocolate.
Mix the ingredients well together with the electric hand mixer.
Add the heavy whipping cream and mix well again.
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.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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