I still remember the first time I tried Oreo pops—my daughter and I were knee-deep in green frosting (and I may have licked more than my fair share of chocolate off the spatula). It was St. Patrick’s Day at her elementary school, and we wanted something quick, festive, and, well, totally lovable. Fast-forward a few years, and I’m still whipping up these Leprechaun Oreo Pops whenever I need a no-fuss, crowd-pleasing dessert that screams “celebrate!”
These little treats are like a bite of holiday magic: creamy chocolate, crunchy cookie, and a shamrock-kissed exterior that puts a smile on every face (yes, even mine, after the sixth pop!). Kids love ’em, but let’s be real—grown-ups will hoard the best ones at the party, too.
Whenever I bring these pops to a gathering, people can’t help but gather around the platter. There’s something undeniably cheerful about that pop of emerald green and the promise of a sweet, creamy Oreo center. Bonus: no oven required, so you can get these ready while you’re chasing toddlers or chatting with friends over a glass of something bubbly.
Why You’ll Love This
- No-bake bliss—just melt, dip, chill, and you’re golden (or should I say shamrock green?).
- Ready in under an hour—perfect for last-minute fun or unexpected guests.
- Totally customizable—swap colors, flavors, even textures.
- Kid- and grown-up-approved—everyone’s a fan of a chocolate-covered Oreo!
- Uses pantry staples—no need for fancy ingredients or specialized tools.
- Adorable presentation—ideal for classroom parties, neighbor gifts, or family movie night.
Ingredient Notes
This recipe has become my go-to because it’s like comfort food meets creativity. Here’s what you’ll need—and don’t worry if you don’t have exactly what I list; I’ll share some easy swaps below.
- Oreo cookies (24): Use regular or double-stuf if you’re craving extra creaminess. You can even try Golden Oreos for a fun twist!
- White candy melts or vanilla almond bark (8 oz): I like a bright green color, but you can tint white melts yourself with oil-based food coloring. Wilton and Merckens are my go-tos for vibrant hues.
- Dark or semi-sweet chocolate chips (4 oz): For drizzling—adds a lovely bitter contrast.
- Vegetable oil (2 tbsp): This secret ingredient helps keep your candy coating silky and smooth (trust me, you’ll thank me later).
- Green sanding sugar or sprinkles (2–3 tbsp): For that extra sparkle and festive flair.
- Shamrock sugar decorations (optional, 24 small pieces): Totally charming, but you can skip if you don’t have ’em.
- Lollipop sticks or sturdy paper straws (24): Whatever you have on hand—just make sure they’re firm enough to hold the cookie.
Substitutions & Tips:
- Gluten-free? Swap Oreos for your favorite certified GF sandwich cookies.
- Dairy-free? Opt for vegan candy melts and check the cookie packaging (Oreos are usually vegan, hooray!).
- Too thin? If your candy melts seem runny even with oil, let them cool a minute—you want a nice coating that clings to the cookie.
Directions
- Line and prep: Grab a baking sheet and line it with parchment paper. Stick your lollipop sticks into a block of styrofoam or lay them on the paper—whatever keeps them handy.
- Insert sticks: Gently twist each lollipop stick halfway into an Oreo, aiming for the center (it helps the cookie stay together). If a cookie cracks, press it back together—you’d never know!
- Melt the green coating: In a microwave-safe bowl, combine the candy melts and 1 tbsp of vegetable oil. Microwave in 30-second bursts, stirring each time, until it’s smooth and dreamy. Don’t rush—overheating can make the melts seize up.
- Dip those cookies: Hold the stick and dip the Oreo straight down into the coating. Slowly lift it out and gently tap the stick’s end against the bowl to let excess drip off. You want a nice, even layer (but hey, a little rustic charm is cute, too).
- Sprinkle action: Right after dipping, sprinkle on green sanding sugar and press a shamrock candy right into the top. Work quickly before the candy sets!
- Chill time: Stand the pops upright in your styrofoam block or lay them carefully on the parchment. Pop them into the fridge for 20–30 minutes until they’re firm to the touch.
- Drizzle stage: While the pops chill, melt your dark chocolate chips with the remaining 1 tbsp oil in the same microwave method. Transfer to a small zip-top bag, snip off a tiny corner, and drizzle over the set pops (or use a spoon if you’re feeling old-school).
- Final chill: Back into the fridge for another 10 minutes. Then—voilà! Your Leprechaun Oreo Pops are ready to shine.
Pro tip: If your candy melts start to thicken mid-dip, microwave for a quick 5–10 seconds. But seriously, don’t stray too far from the microwave or you’ll come back to a gloopy mess (been there, done that!).
Variations
- Minty Magic: Stir in ¼ tsp peppermint extract to your white candy melts for a cool, refreshing twist.
- Golden Glam: Swap green sugar for edible gold pearl dust—a luxe spin that feels super fancy.
- Rainbow Riot: Trade green sprinkles for a rainbow mix and watch everyone’s eyes light up (especially kiddos!).
- Double-Dip: Dip first in dark chocolate, chill, then coat with green candy melts for a two-toned treat.
- Nutty Crunch: Sprinkle finely chopped pistachios or toasted coconut along with the sanding sugar for extra texture.
Storage & Reheating
You can make these up to 5 days in advance—just store them upright in an airtight container in the fridge. If you’re feeling extra organized, wrap each pop in plastic wrap before placing in the container (keeps them from sticking together).
- Room temp: Best if eaten within 2 days (but let’s be honest, they rarely last that long!).
- Fridge: Will keep for up to 5 days—just make sure it’s sealed tight so they don’t pick up fridge smells.
- Freezer: Yes, you can! Lay them flat in a freezer-safe box and freeze for up to 1 month. Thaw overnight in the fridge before serving.
No reheating needed—these taste best straight from the chill, when the candy coating has that delightful snap.
Final Thoughts
There’s something endlessly comforting about a simple Oreo cookie transformed into a festive pop of green goodness. These Leprechaun Oreo Pops have become my go-to for St. Patrick’s Day parties, classroom treats, and any day that needs a little extra cheer. They’re easy, they’re fun, and they’re guaranteed to disappear faster than you can say “top o’ the mornin’!”
So give ‘em a whirl, and let me know how they turn out. Drop a comment below with your tweaks or your kiddos’ reactions (I live for those kindergarten-approved taste tests). And if you need more festive inspiration, check out my Mint Chocolate Bark or Shamrock Sugar Cookies—because hey, you can never have too many green treats, am I right?
Happy dipping, happy chilling, and may your day be filled with cozy comforts and craveable sweets!
Leprechaun Oreo Pops
Ingredients
- 24 Oreo cookies regular or double-stuf for extra creaminess
- 8 oz white candy melts or vanilla almond bark bright green color recommended
- 4 oz dark or semi-sweet chocolate chips for dipping accent
- 2 tbsp vegetable oil helps candy melts flow smoothly
- 2–3 tbsp Green sanding sugar or sprinkles
- 24 Shamrock sugar decorations optional, 24 small pieces
- 24 Lollipop sticks or sturdy paper straws
Instructions
- Line a baking sheet with parchment paper and have lollipop sticks ready.
- Gently twist lollipop sticks halfway into each Oreo—keep them centered to avoid breakage. If a cookie cracks, just press it back together.
- In a microwave-safe bowl, combine candy melts and 1 tbsp vegetable oil. Heat in 30-second bursts, stirring well between each until silky and smooth. Avoid overheating or it will seize.
- Hold the stick and dip the cookie straight down into the melted coating; gently tap the stick’s end to let excess drip off.
- Immediately sprinkle with green sanding sugar and press a tiny shamrock candy on top. Work quickly before the coating sets.
- Place the pops upright on the parchment-lined sheet and chill in the fridge for 20–30 minutes until firm.
- Melt dark chocolate chips with remaining oil and drizzle over chilled pops using a spoon or zip-top bag corner. Return to the fridge for another 10 minutes to set.
