Easy 4th of July Oreo Pops

4th of July Oreo Pops are a festive summer treat. They’re just as fun to make as they are to eat. They’re colorful and chocolatey and can’t be beat! (See what I did there?)

We made these 4th of July Oreo Pops to bring to our Fourth of July Church Picnic. They were super easy to make and a big hit. Especially with the kids! It was a fun afternoon for all. The children played games and won tickets entitling them do things like throwing a pie into Mr. Nathan’s face, silly-stringing the pastor, giving Miss Rachael a makeover (they made her over real good), or throwing water balloons at my nephew Nathaniel. All of the grown-ups were great sports and the kids had a blast! Our 4th of July Oreo Pops were the perfect ending to a fun-filled day.

Ingredients

1 package Oreo cookies
2 bags white chocolate chips
2 tbsp shortening (a little more might be needed)
approx. 40 popsicle sticks
sprinkles

Instructions

Melt the white chocolate chips and shortening in a double boiler. You might need a bit more than 2 tablespoons of shortening to get the right consistency. Heat until all chocolate is melted.
Remove one side of the Oreo cookie and place a popsicle stick in the center of the cream filling. Put a small amount of melted chocolate in the center of the cookie to help create a bond to the other cookie. Put the other side of the Oreo cookie back in place.
Put on a cookie sheet and place in refrigerator for approximately 10 minutes to allow the chocolate to harden.
Dip Oreo Pops into white chocolate and then into sprinkles to coat.
Place on cookie sheet covered in wax paper and allow to set up, about 20 minutes.

Variations

While I’m positioning these as 4th of July treats, you can adjust the type of Oreo (there are SO many!) and toppings and customize them for any holiday, whether it be Valentine’s Day, Easter (check out these chicks!), or Christmas. OR make them while watching your favorite movie. OR you can please yourself and eat them any time of year. The biggest variation involves using two Oreo cookies and putting the filling between them. It really depends on how indulgent you want to be (and how easily you’re able to split Oreo cookies!). Here are some varieties you might want to try:

Peanut Butter Oreo Pops: Mix creamy peanut butter with cream cheese and powdered sugar, then sandwich the mixture in an Oreo cookie. Dip the pops in melted chocolate and sprinkle with chopped peanuts.

Mint Oreo Pops: Add mint extract to the filling then add the filling to mint Oreo cookies. Dip in melted chocolate, and cover with mint chocolate chips or green sprinkles.

S’mores Oreo Pops: Sandwich mini marshmallows and a square of chocolate in the cookie. Dip the pops in melted chocolate, then sprinkle with crushed graham crackers.

FAQs

What’s a double boiler?

Double boiling is a culinary procedure in which water in a pot is boiled. Set atop that pot is a smaller pot, which contains the ingredient you want melted. The steam from the water gently brings the ingredient (usually chocolate, custards, or dressings) to the consistency you want while minimizing the risk of burning it.

Is there a knack to splitting Oreos?

Ha! Like everything, practice makes perfect. But if you find you’re going through a lot of cookies, I would suggest twisting, not pulling, the cookie pieces apart. You can also chill them beforehand to firm up the filling and make it easier to split. And if these tips don’t work, apply a knife or fork and split them that way.

What sort of consistency am I looking for in the filling?

It should be smooth yet thick enough that the popsicle sticks won’t fall out. Think of it like a spread.

How To Store Oreo Pops

We made our 4th of July Oreo Pops a day in advance but you can make them several days in advance and store in an airtight container until you’re ready to serve and eat them. You could also wrap them in plastic to prolong their flavor and prevent them from drying out. If you wanted to freeze them, I would do both — wrap them in plastic then place them in an airtight container. This should preserve them for up to a month. When ready to eat, take them out of the fridge/freezer and let them come to room temperature to prevent condensation from forming on their surface. If you intend on storing them before even making the Oreo Pops, I suggest leaving the sprinkles off until you’re ready to eat.