Leprechaun Oreo Pops
These Leprechaun Oreo Pops are the sweetest no-bake, shamrock-green dessert that will steal the show at your St. Patrick’s Day party. Chocolate-dipped Oreo pops loaded with festive sprinkles make fun snacks even more delightful!
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.
Notes
Stirring candy melts continuously and adding oil makes a difference in achieving a glossy finish. Chill pops twice for stability. Do not skip sprinkles immediately after dipping.
Nutrition
Calories: 150kcal
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