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White plate with Reindeer Oreo Pops

Reindeer Oreo Pops

Fun Reindeer Oreo Pops are an easy no-bake Christmas treat that the kids will love!
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Prep Time: 10 minutes
Set Time: 25 minutes
Total Time: 35 minutes
Servings: 20 Oreo Pops

Equipment

Ingredients

  • 16 ounces meltable milk or dark chocolate (1 package)
  • 13.2 ounces package of mega-stuf Oreos
  • 40 candy eyeballs
  • 20 red candy pearls
  • 16 ounce pretzel twists (1 package)
  • Lollipop sticks or popsicle sticks

Instructions

  • Line a large baking sheet with parchment paper and set aside.
  • Place the meltable chocolate into a microwave safe bowl and microwave in 30 second intervals, stirring between each interval until the chocolate has completely melted. (If you do not have meltable chocolate pieces, you can use chocolate chips and heat them over a double broiler until they’re melted and smooth).
  • Dip the end of the lollipop stick into the chocolate and pierce the Oreo through the “stuf” so that lies flat on the baking sheet. Once all Oreos have been pierced with sticks, set the tray in the refrigerator for 5 minutes to let the chocolate harden.
  • After 5 minutes, remove the tray from the refrigerator. (If you have to reheat your chocolate, reheat in the microwave for 15-30 seconds). Dip each Oreo pop into the chocolate, making sure to coat every part. Set on the baking tray.
  • Place two candy eyes and a red pearl on the chocolate. Once all the oreos have faces, place the baking sheet in the refrigerator for 10 minutes to let the chocolate harden. Set the melting chocolate aside, as you will use this later.
  • While the Oreo pops are setting in the refrigerator, place a few pretzel twists on a cutting board. With a straight edge knife, gently cut pieces of the twists to make the antlers. Many pieces will break, but you’ll only need enough pieces so that each reindeer has two.
  • After ten minutes, pull the baking tray out of the refrigerator and set aside.
  • If the melting chocolate has hardened, reheat it in the microwave in 15- 30 second increments. Once the chocolate has reheated, pour it into a piping bag or sandwich bag and cut the tip off of the bag.
  • Turn the Oreo pop around to the back side and pipe a small amount of chocolate onto the back. Place the pretzel “antlers” into the chocolate and set the Oreo pop aside to harden once more. Once you have affixed all of the antlers to the Oreos, return the baking tray to the refrigerator and let set for another 10 minutes.
  • Remove after 10 minutes and serve.

Notes

STORAGE
Store them in an airtight container with wax paper between each layer. They will keep at room temperature for a week or so. If it's warm, I recommend storing them in the refrigerator so the chocolate doesn't soften.

Nutrition

Serving: 1g | Calories: 189kcal | Carbohydrates: 40g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 307mg | Fiber: 1g | Sugar: 15g
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