Try this Easy Pokeball Oreo Pops recipe.
- Carbohydrate 78.6576 g
- Cholesterol 0 mg
- Fat 24.08 g
- Fiber 3.58400005340576 g
- Protein 5.3536 g
- Saturated Fat 4.6368 g
- Serving Size 1 1 recipe (112g)
- Sodium 591.36 mg
- Sugar 75.0735999465942 g
- Trans Fat 14.9744 g
- Calories 533 calories
Step-by-step
- In two separate microwave safe bowls, melt your candy melts on 50% power for 3 to 4 minutes, stirring every 30 seconds until melted
- Carefully separate your Oreos in half, dip a lollipop stock into the melted white chocolate and place in between two Oreos and carefully press back together
- Now dip your Oreo pop into the melted white chocolate and set on a piece of parchment paper and let your chocolate harden
- Once your white chocolate is hardened, dip the top half of the white Oreo pop into your melted red chocolate and set back on your parchment paper to harden
- Place a small circle of your black icing in the center and stick one white Sixlet on top
- Now draw 2 straigh horizontal lines in the center
- Place in the freezer for about 10 minutes and enjoy!
Melting confectioner's coatings requires a controlled application of heat to prevent the cocoa butter substitutes from seizing into a dull, thick paste. When preparing colored candy wafers, microwave them at 50% power in 30-second intervals while stirring continuously to distribute thermal energy evenly without scorching the delicate sugar solids.
Achieving Structural Stability
Sandwich cookies possess an inherent structural weakness when mounted on handles. Dipping the lollipop stick into melted white candy coating before inserting it between the cookie halves acts as an adhesive anchor as the fat solidifies, preventing the heavy disc from spinning or sliding down the stick during subsequent coating stages.
- If the candy melts become too thick, stir in one teaspoon of neutral vegetable oil to thin the viscosity without affecting the set.
- Chill the assembled pops for exactly ten minutes in the freezer to contract the fats rapidly, avoiding condensation buildup that ruins the glossy finish.
- Store finished confections in an airtight container at ambient room temperature for up to five days to prevent humidity from softening the cookie wafer.
