We were walking through central London today and the children were really excited to see all the decorations for St Patrick’s Day. Tomorrow there is a huge parade taking place from Hyde Park Corner to Trafalgar Square, followed by a huge party with live music, food and dancing. We will be celebrating at home but I couldn’t resist sharing one last St Patrick’s Day recipe, to make some fun St Patrick’s Day Oreo Pops.
St Patrick’s Day Oreo Pops Ingredients
1 (15.35 ounce) package Double Stuf Oreo Chocolate Sandwich Cookies
2 (11 ounce) packages green candy melts
Gold sugar sprinkles
Gold coin sprinkles (available at Michaels)
Shamrock sprinkles (available at Michaels)
How to make St Patrick’s Day Oreo Pops
Line a baking sheet with waxed paper.
Place contents of one bag candy melts in a microwave safe bowl. Heat on high for 30 seconds and stir. Repeat in 30-second increments, stirring each time, until completely melted. Do not overheat as the chocolate will seize and become unusable. Do not add water. If the candy melts are too thick, add 1 teaspoon of coconut oil or vegetable shortening. Stir again. You can add up to 1 tablespoon if needed to reach pourable consistency.
Dip the tip of each lollipop stick and gently press into the cream centre of the cookies. If the cookie cracks, press it back together.
Resting the lollipop stick against the side of the bowl, Spoon melted candy over the cookie. Then flip and repeat on the opposite side. Turn the cookie sideways and allow the excess candy melts to run back into the bowl. If air bubbles form, pop them with a toothpick.
Place the coated cookie onto the baking sheet. Immediately add sprinkles and press larger sprinkles into the cookie.
Allow cookie to set completely at room temperature or refrigerate for faster results. Store in an airtight container as room temperature.