Cake Pops have been the craze for quite a while. I love the simplicity of a bite-sized cake dipped in chocolate. What I don’t like is spending unnecessary hours in the kitchen making cake pops from scratch. Don’t get me wrong, one of my best friends, a master baker – we’ll call her Fiza – makes cake pops to die for. Fiza honestly makes the most deliciously delectable desserts. She puts her heart and soul into it and they always turn out great. She will be humble and tell you she’s not that good, but I promise you, once you taste Fiza’s baking you will never want store-bought again.
What I really love about these is once they’ve hardened in the fridge, they’re ready to go. They’ll be a hit and it’s also fun to decorate with sprinkles, nuts or other toppings.
Ingredients
- 1 package (14oz) regular Oreo Cookies
- 1 package 1/3 Less Fat Philadelphia Cream Cheese
- One ziplock Bag
- Baking Chocolate (any color you want, or Semisweet chocolate chips)
- Toppings [I used crushed peppermint, sprinkles and peanuts]
Instructions
- Place all the oreos in a large gallon-sized ziplock bag
- Crush the oreos using a roller, or a meat tenderizer (the flat part)
- Add the cream cheese and mix until fully coated
- Using an ice cream scooper or a tablespoon, scoop out the mixture and form into a ball
- Place the balls on a baking tray and refrigerate for 1 hour
- Place your melting chocolate in a microwave-safe bowl and microwave 30 seconds at a time until melted
- Using a toothpick or lollypop stick, dip each ball into the chocolate and coat, then dip into your favorite topping
- Place the cake pops back on the baking tray, or Styrofoam and return to the refrigerator until the chocolate is hardened (at least 1 hour)
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they look yummy!