Ingredients
Equipment
Method
Make the cookie mixture
- Line a rimmed baking sheet with parchment paper.
- Process the Oreo cookies in a food processor until finely ground, then add the cream cheese and process until the mixture forms a smooth, cohesive dough.
Shape and chill the pops
- Scoop the mixture into 24 portions, about 1 1/2 tablespoons each, and roll into balls; arrange them on the prepared baking sheet and refrigerate for 30 minutes.
Melt the coating
- Microwave the chocolate-flavored candy coating wafers in a deep, microwave-safe bowl at 50% power in 30-second intervals, stirring each time, until smooth, about 1 1/2 to 2 minutes total.
- Dip about 1/2 inch of each lollipop stick into the melted coating and insert it halfway into a chilled ball.
- Return the pops to the baking sheet and refrigerate for 10 minutes.
Dip and decorate the pops
- Dip each pop fully into the coating, turning to cover it, then lift and gently tap the stick against the bowl to remove excess coating.
- Immediately press 4 candy corn pieces into the back of each pop as feathers and 2 candy eyes onto the front.
- Stand the pops upright in a cake-pop stand or in holes poked through an upside-down sturdy cardboard box, and let the coating set at room temperature for 15 to 20 minutes.
- Pipe a small beak below the eyes on each pop with the orange decorating gel.
- Refrigerate for at least 30 minutes before serving; store covered in the refrigerator for up to 4 days.
Notes
For neat dipping, make sure the pops are chilled before coating and tap off excess coating gently. Store covered in the refrigerator for up to 4 days; freezing is suitable. For a dairy-free variation, use dairy-free cream cheese and check that the coating wafers are dairy-free.