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–+ servings
Valentines Day Oreo Pops Recipe

Sweet and Fun Valentine's Day Oreo Pops Recipe to Share

Make delightful Valentine's Day Oreo Pops with this easy no-bake recipe. Fun and customizable, perfect for sharing love with treats!
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Prep Time 30 minutes
Freezing Time 5 minutes
Total Time 30 minutes
Servings: 12 pops
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Oreo Base
  • 1 package Oreo Cookies Consider using double-stuffed Oreos for easier assembly.
Coating and Decoration
  • 1 cup White Chocolate Chips or White Candy Melts Can be swapped for milk chocolate chips.
  • 1 cup Milk or Dark Chocolate Chips or Candy Melts Adds extra chocolatey flavor.
  • 1 cup Red or Pink Candy Melts Optional decoration.
For Assembly
  • 12 pieces Lollipop Sticks Essential for construction and serving.
  • 1 cup Valentine's Day Sprinkles For decoration, adds a festive touch.

Equipment

  • microwave-safe bowl
  • parchment paper
  • Tray

Method
 

Step-by-Step Instructions
  1. Carefully twist apart the Oreo cookies, keeping the creamy filling on one side.
  2. Insert a lollipop stick into the cream-filled half of each Oreo.
  3. Reassemble the cookies by gently pressing the top half back onto the cream-filled side.
  4. Place the assembled Oreo pops onto a tray and freeze for about 5 minutes.
  5. Melt the white chocolate chips or candy melts in a microwave-safe bowl.
  6. Dip each Oreo pop into the melted chocolate until fully coated.
  7. Transfer dipped Oreo pops onto a parchment-lined tray.
  8. Sprinkle Valentine's Day sprinkles over the top of each pop while the chocolate is still wet.
  9. Allow the chocolate to harden completely before serving.
  10. Serve the decorated Oreo pops on a platter or in mason jars.

Nutrition

Serving: 1popCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 50mgPotassium: 30mgSugar: 12gCalcium: 2mgIron: 4mg

Notes

Store leftover pops in an airtight container at room temperature for up to 5 days. Refrigerate for longer storage or freeze for up to 2 months.

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