Pumpkin Oreo Pops
These Pumpkin Oreo Pops feature Oreos dipped in bright orange candy melts, topped with pretzel “stems” and a cute green M&M leaf. They’re super easy to make and perfect for Halloween or any fall celebration!
Servings: 24 Oreo Pops
Equipment
Ingredients
- 1 package your favorite Oreos
- 1 (12-ounce) bag orange candy melts
- 24 green M&M’s
- 24 pretzel sticks
- 1-1/2 to 3 teaspoons vegetable oil or shortening; optional, makes the chocolate easier to work with
- Lollipop sticks
Instructions
- Line a large sheet pan with parchment paper and set aside. Gently separate Oreos by slowly twisting them apart. (Some will break. It’s okay; just try to be gentle.)
- Separate orange candy melts chocolate into 3 parts (this keeps it from getting hard while you decorate) and place each section in a microwave-safe bowl.
- Add about 1/2 to 1 full teaspoon vegetable oil or shortening (more if needed to thin it even more).
- Melt in 20 second bursts in the microwave, stirring 20 seconds between each burst. Be patient and stir well to avoid burning the chocolate.
- Dip one end of the lollipop stick in the melted candy melts and press that side into the cream side of the Oreo. Break the pretzel sticks in thirds and dip one end of the pretzel stick in the melted chocolate and press that into the cream side of the Oreo. Dip the corner of a green M&M in the melted chocolate and press that into the cream side of the Oreo next to the pretzel and right at the top of the Oreo.
- Spoon a bit of the melted chocolate on the other half of the top Oreo. Place that Oreo on top and press down gently holding to secure. Allow to harden completely before moving on.
- Spoon the melted chocolate over the Oreo pop evenly, avoiding the top pretzel and M&M. Gently tap the Oreo pop on the edge of the bowl to get the candy melts to cover the Oreo evenly and smoothly.
- Transfer Oreo pops to the prepared sheet pan. Allow to harden at room temperature.