Snowball Cookie Pops

I love the look when the snow has freshly fallen, thickly

blanketing everything in sight.  That white on white effect

out on the back deck was just gorgeous.

White on white is lovely for a dessert too and

what better dessert than an individual cookie

pop dusted with sparkly white snow apparel

and a hidden chocolate center.

These Snowball Cookie Pops were dressed all in

white for a winter wedding.

I stacked two styrofoam cake rounds and held them

together with bamboo skewers, then edged them with a

wide white satin ribbon held on with pearl topped straight

pins.  The front was decorated with a silver frosted

floral to give it an elegant look.

The bride wanted an all white dessert table.

Three different candy decor were used to create the snowball

effect and the tops of

the styrofoam rounds were also dusted with sparkling

snowflakes to create the look of fresh fallen snow.

Cookie Pop Recipe

(Adapted from Picky Palate who adapted hers from Bakerella.)

1 pkg. Oreo Sandwich Cookies

1 container Betty Crocker Cream Cheese Frosting

White chocolate coating

Candy sprinkles in desired colors

Blend the entire package of Oreos in the food processor until

evenly fine.  Mix the frosting mix in by hand until well blended.

I like to use a pair of latex gloves while I do this.

Form the cookie mix into balls and place on a

parchment lined cookie pan.  Place in the fridge

until set.  (This should make about 50.)

Melt the white chocolate coating.  I melt mine in a

microwave safe bowl.  Melt for 1 minute, stir whether it

looks like it needs it or not, or it will scorch on the bottom.

Melt one minute more and stir.  If it needs more time,

melt at no more than 30 second intervals, always

stirring in between.  ( I have been dipping chocolates

for 30 years now and have had great success with

the microwave as long as you don't forget to stir.)

Remove cookie balls from fridge - don't remove

all at a time or they will get too soft and fall off the

stick as you dip them

.  Dip the end of a sucker stick in the white

chocolate coating. Stick it into the ball.  Let set up.

This should help it from falling off.  If they begin to

fall into the coating, put them back in the fridge to

harden up a little more.

Dip the ball into the white chocolate.  Hold over the

pop over the bowl and let drip for a minute, twirling

to remove excess.  Don't shake or it might fall off

into the bowl. 

Sprinkle any decorations on it while the chocolate is

still wet.  They will set up pretty quickly since the center

is cold.  If the chocolate

drips down the stick, wipe it off with your finger.

Stick the pops into a piece of styrofoam until they

set up hard and you can touch them.  (This is really

important to keep them beautiful.)  If you don't have

a piece of styrofoam handy, fill a large bowl with

several inches of sugar and stand them in the sugar

until they are set.

(You can also use an 8 oz. pkg. of cream cheese in

place of the frosting, but then you have to worry about

keeping them refrigerated.)

You can also dip them like a truffle without the stick.

The richness of the dark Oreo is perfectly complimented

by the white chocolate coating.

They turned out beautifully for the wedding.

We made over 250.  The servers continually refilled

the tiered display so that it stayed beautiful all night.

If you haven't given cake or cookie pops a try,

do it.  They are so elegant and fun. 

These little beauties are going to be "popping"

over to

Weekend Wrapup, Favorite Things,

Saturday Swap,

Sweets for a Saturday,

Made by You Mondays,

White Wednesdays

 Foodie Fridays,

Seasonal Sundays