Of course, there are cheesecakes and cupcakes, truffles, and sandwiching them inside other cookies. You can crush them and make pie crust or ice cream topping or dirt and worms. They can be made into lovely Mickey or Minnie Mouse ears on top of a cupcake. I suppose you could even eat them all by themselves if you really want to, but just eating them is actually my least favorite thing of all to do with an Oreo. I prefer my cookies soft and not chocolate, so that puts Oreos off my list. I will occasionally tolerate one soaked in milk until it’s soft, but to be honest, I’d rather eat a handful of sweet grapes instead.
Despite my lukewarm feelings abut eating Oreos, I have found myself buying Oreo cookies by the case from Costco on many occasions. What brings me to such madness?
Oreo pops. Basically, an Oreo that has been placed on a sucker stick and decorated in some way.
These come in approximately 483,000 designs. I have made pumpkins, mummies, and Frankensteins for Halloween, and I decorated some for winter with snowflake designs. I made some sparkly blue ones for my daughter’s Frozen birthday party. If you have an occasion or holiday, there is probably an Oreo pop for that. And you are almost guaranteed to win friends and influence people. People love their Oreos. Not me but many, many others I’ve heard.
This weekend I was asked to make some Oreo pops for a boy baby shower, and we settled on a rattle design. These are not hard to make, but they do take some time and patience, and of course some Oreos, lollipop sticks, and chocolate.
Oreo Pop Baby Rattles
- Regular size and mini Oreos (Some people recommend using the double stuff, but the regular ones work best for me.)
- lollipop sticks
- sprinkles or other decorations
- blue colored chocolate melting wafers
- white chocolate melting wafers (optional: the blue I bought was brighter than I wanted, so I used white to tone it down)
- narrow ribbon (I used 3/8 inch)
- optional: cellophane bags and ties or ribbons for packaging the completed pops
- paring knife
- glass custard dish or small glass bowl
- tall coffee cup
- parchment or wax paper
- Melt a very small amount of your chocolate in a custard dish or other small bowl. Be sure to follow the directions on the package. Usually, small increments of time at low power are best. (Sometimes I will use melted Almond Bark or white chocolate chips instead if I am concerned about having enough of the colored chocolate.)
- Carefully open an Oreo. Try to do it in such a way that all of the cream stays on one side of the cookie and the other cookie is clean. It’s not critical, but I find it works best when I open it that way. If it didn’t work out that way, just use your knife to place the cream where you want it. Some will break; eat them and move on or offer them to the kids.
- With a paring knife, slice out a little wedge of the cream filling, big enough to fit your lollipop stick and discard or set aside the cream wedge. (My kids are more than happy to “discard” the extra cream filling.) Make sure you have planned to place the stick to at least the halfway point of the Oreo for greatest stability.
- Stick the tip of a lollipop stick into the melted chocolate and smear it (like glue) over the side of the cookie with the cream filling and place the stick in the wedge that you cut out for it. Immediately place the other half of the Oreo over the stick that is now covered in chocolate and press lightly. The melted chocolate smear is going to act as glue when it dries and will hold the Oreo pop together. (Some people skip this “gluing” step and just wedge the stick into the cream and put the cookie back together. That method has never worked for me.) Set the pop aside to dry. Repeat for as many pops as you will need.
- Be sure the pops have enough time to dry (30 minutes should be plenty) before moving on to the next step.
- Melt your colored chocolate in a tall coffee cup. Again, be sure to follow the package directions for small amounts of time and low power. I use the tall coffee cup to get the greatest depth for dipping the Oreo. A wider, shallower pan or bowl will require a lot more chocolate to make easy dipping. (Some colors and brands are thicker than others; if your chocolate is too thick, you can add a teaspoon or so of vegetable shortening to it to thin it out.)
- Pick up your first pop and submerge it in the chocolate, trying to make sure the area around where the stick goes into the Oreo gets covered. (This will help prevent the stick from coming out of the Oreo.)
- Dip and twist the Oreo in the cup as needed to make sure it is fully coated. When it seems good, pull the pop straight up out of the cup while trying to let any excess chocolate fall back into the cup.
- Quickly flip the Oreo straight up to prevent a tail from forming on the top of the pop. (This is starting to sound like a Dr. Seuss book.)
- Immediately add any kind of sprinkles or decorations you wish while the chocolate is still wet.
- Set the finished pop on parchment paper to dry. Repeat for each pop.
- Once the pops have dried, you will follow almost the same process with the mini Oreos on the other end of the lollipop stick. For the most part, I did not remove a wedge of cream from the mini Oreos for the stick to fit. Instead, I just put a little melted chocolate on both halves of the cookie and pressed the stick in between. Let the pops dry again.
- When the mini Oreos seem sturdy, dip them in chocolate as before. It will be a little bit trickier with the other Oreo there, but you can do it. I wore a vinyl glove to prevent melting and getting fingerprints on the chocolate of the big Oreo. Set these aside to dry.
- To finish the baby rattle, tie a bow with a piece of ribbon near the top half of the stick.
- Optional: Package the pops in cellophane bags to give out as favors or treats at the shower.
Source: I saw the idea for the baby rattle design at Cookies and Cups.