Tag Archives: Oreo dessert

Seashell Oreo Pops!

Posted on July 26, 2017 by Ruthanne

Turn your Oreos into a celebration at the beach! Sand Dollars, Sea Scallops and cute little fish. So much delicious fun!

There’s just something about the beach that makes my heart happy! Have you ever been to Sanibel Island in Florida? It’s right by Fort Meyers. Growing up, our family spent nearly every Thanksgiving at a little condo on the beach there. They have some of the best seashell hunting in North America. As a little girl, I had a shell identification book and a big pail, and I spent hours and hours combing the beach for shells. Sand dollars were one of my favorites!

This past spring, I used chocolate covered sunflower seeds in several projects, and thought about how much they remind me of the little centers of sand dollars. So I had to try! I also made some sea scallops using…wait for it… Wheat Thin crackers to make those little shell points (and they are a super yummy salty-sweet combo!) 🙂

Here is how we made these little Oreo pops:

Fish Oreo Pops are from an earlier recipe here on Easybaked. You can find them by clicking here.

These were featured in our cookbook for kids, Life Is Sweet: 12 Baking Devotions for Kids.

Sand Dollars:

Ingredients: (makes about 24 pops)

One package of Double Stuff Oreos
2 (12 oz.) bags of Wiltons Candy Melts in white
Chocolate covered sunflower seeds (I used blue)
24 Lollipop sticks
Small pearl decorating sprinkles
Small treat bags and ribbon, if you want to package them up to give away.

Directions: (Need a little visual help? Click here.)

Carefully twist apart all Oreo cookies. Do this slowly and gently- and expect that some will break.
Melt about 1/4 cup white candy melts using a microwave-safe bowl in the microwave in 30 second increments, stirring between until completely melted and smooth.
Use a lollipop stick to make an indentation in the white filling of an Oreo.
Dip the end of the stick into the candy melts, spread a little on top of the white filling and then press the stick into the indentation.
Place the top of the Oreo back on and allow the candy melts to harden and cement the cookie back together with the stick inside. I like to stick these in the freezer to get nice and hard.
While you wait, melt your remaining white candy melts in the same manner as previously.
Once the cookies are firmly hardened back together, pick one up (using the stick) and dip it into the bowl of white candy melts.
Spoon candy melts over the top and sides.
Gently lift the Oreo out of the candy melts, and tap the stick on the side of the bowl to allow the excess melts to drip off.
Slide the bottom of the Oreo against the edge of the bowl to remove excess candy melts.
Gently set the coated Oreo on clean parchment or wax paper.
Immediately, set the sunflower seeds as shown at the center of the cookie.
Place pearl sprinkles as shown, between sunflower seeds.
Serve as-is, or package up for giving away by sliding each cookie into a little treat bag and tying with a ribbon.

Scallops:

Ingredients: (makes about 24 pops)

One package of Double Stuff Oreos
3-4 (12 oz.) bags of Wiltons Candy Melts in various colors
A few wheat thin crackers
24 Lollipop sticks
A toothpick to pull through colors and make design.
Small treat bags and ribbon, if you want to package them up to give away.

Directions: (Need a little visual help? Click here.)

Carefully twist apart all Oreo cookies. Do this slowly and gently- and expect that some will break.
Melt about 1/4 cup candy melts (any color) using a microwave-safe bowl in the microwave in 30 second increments, stirring between until completely melted and smooth.
Use a lollipop stick to make an indentation in the white filling of an Oreo.
Dip the end of the stick into the candy melts, spread a little on top of the white filling and then press the stick into the indentation.
Set 1/2 of a Wheat thin cracker on top of candy melts at the top (so just the points poke out when the top is back on).

Place the top of the Oreo back on and allow the candy melts to harden and cement the cookie back together with the stick inside. I like to stick these in the freezer to get nice and hard.
While you wait, pick your “main color” and melt those candy melts in the same manner as previously.
Also melt smaller amounts of two to three other colors. Spoon these into zip top bags and seal them up. Wrap them in a warm towel to keep them melted and smooth.
Once the cookies are firmly hardened back together (about 10 minutes in a freezer), pick one up (using the stick) and dip it into the bowl of candy melts.
Spoon candy melts over the top and sides.
Gently lift the Oreo out of the candy melts, and tap the stick on the side of the bowl to allow the excess melts to drip off.
Slide the bottom of the Oreo against the edge of the bowl to remove excess candy melts.
Gently set the coated Oreo on clean parchment or wax paper.
Immediately, clip a corner off a bag of colored candy melts and pipe a couple curved lines on top of Oreo.
Repeat these lines with other colors and then place bags back inside warm towel.
Use a toothpick to pull lines up from the bottom through these colors (see photos)

Sprinkle with a little gold sugar and add a candy pearl if you want.
Repeat this process with remaining Oreos. You may need to repeat the melting process for the small bags of colors. If you need to do this, try making one of these colors your “main” color and decorating with the others!
Serve as-is, or package up for giving away by sliding each cookie into a little treat bag and tying with a ribbon.
ENJOY!

My thoughts: I experimented a little with the sand dollars. I had some butterscotch candy melts that I used with brown sunflower seeds- they are cute too- but I love the white ones best! I was really happy with how these turned out, and they really aren’t too difficult to put together- especially if you have made Oreo pops before. I hope you get a chance to try these for your next beach party! Happy summer to you!!!! ~r

Other fun beach- themed ideas here at Easybaked (click on a photo to see a recipe):

Love Bug Oreo Pops!

Posted on February 10, 2017 by Ruthanne

Show a little love this Valentine’s Day with these Oreo Love Bugs!

Easy to make ahead and wrap up as gifts!

I just have to keep making Oreo Pops… there are so many possibilities and all of them are yummy and cute! I’ve pretty much failed at cake pops, but these? My favorite!

I made Lady Bugs Oreo Pops a couple of years ago, and when I was visiting Florida last month I was subjected to everyone’s horror stories about some awful little bug called a Love Bug. I guess people hate them down south, but when I heard “Love Bug” I immediately pictured these. Sweet little pink bugs with hearts and sprinkles!

Aren’t they fun? Cuteness overload….! These really aren’t hard to put together- especially if you’ve made Oreo Pops in the past. (If you haven’t ever made them, click here for a tutorial).

Here’s how we created these little love bugs! (printable recipe here)

INGREDIENTS: (makes 25-30 Oreo Pops)

1 package of Oreo Double Stuff cookies
1/2 bag of Wilton’s candy melts in white
1 bag of Wilton’s candy melts in bright pink
1/2 bag of Wilton’s candy melts in black
Heart-shaped sprinkles (I used these), pink/red jimmies or sugars
Candy eyes

DIRECTIONS:

(If you want to simplify these- don’t add a stick. Just dip the Oreos using a fork, and skip the following steps for inserting a stick!)

Gently twist apart all Oreos.
Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
Dip one end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
Melt pink candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
Have parchment paper spread on your countertop and have your sprinkles ready.
Dip an Oreo into the pink melts, spooning melts over top and sides. Tap on edge of bowl to get rid of excess and slide bottom of Oreo along edge of bowl to remove drips.
Place on parchment paper and while melts are still soft, sprinkle with hearts and sugar or jimmies, leaving these OFF the top 1/3 of the cookie. Allow these to harden.

Melt black candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
Spoon black melts over the top 1/4 of the cookie and then tap to remove excess and slide bottom across bowl edge to remove drips.
Set on parchment paper and place two eyes on top.
Once all heads and faces are done, spoon remaining black melts into a small zip-top bag. Clip a corner, and pipe a center line down the middle of the cookie as pictured.
Allow Oreo pops to harden. Bag them up individually or store them in an air-tight container.
Enjoy!!

My thoughts: One of the main reasons I love Oreo Pops is that you can make them ahead for events. I’m baking quite a few things for an orientation next week and these are DONE. Wrapped in cute bags, tied with cute ribbons and ready to go. Cross one thing off my list! I also made some of my personal favorite Valentine’s treats: Frog Prince Oreos. If you need hearts for the 14th, you have these Love Bugs. If you’ve kissed one too many Frogs this year… well. These other Oreos are for you:)

Happy Valentine’s Day !!!!

Other Valentine treats here on Easybaked (click on a photo to see the recipe):

6 Comments

Posted in Candy, Cookies and tagged bug cookies, easy valentines recipe, edible valentines, heart bugs, heart sprinkles, Holiday Oreo Pops, Love Bug cookies, Love Bug Oreos, Love Bugs, love cookies, Oreo dessert, Oreo Frogs, Oreo Pop ideas, oreo pops, oreo recipe, valentine cookies, Valentine frogs, valentine gifts, Valentines Day cookies, Valentines Oreo Pops. Bookmark the permalink.

Pumpkin-stuffed Oreos

Posted on November 12, 2016 by Ruthanne

Why have plain old pumpkin pie, when you can have these Oreos- filled with pumpkin and dipped in white chocolate?!?

Admission: I don’t like pumpkin pie. I never have and probably never will. I don’t like pumpkin spice anything either. The best way to ruin a Starbucks drink is to add pumpkin spice. Ew.

So I made these for you. All of you lovers of pumpkin out there! I also distributed these to as many pumpkin-addicted friends as possible, to get their thoughts. They LOVED them. I like that they are cute. Cute is always good.

Like that photo, pumpkin people??? 🙂 I bet you do…. If you love pumpkin pie- you will go crazy over these fun little cookies!

Here is how we made them (printable recipe here)

INGREDIENTS: (makes about 20 cookies- but see notes at end of recipe)

1 (15 oz) can of pumpkin
1 (14 oz) can of sweetened condensed milk
3 eggs
1 1/2 teaspoons of pumpkin spice seasoning
1/2 teaspoon salt
1 refrigerated pie crust
1-2 boxes of Oreo Thins in vanilla (see notes)
1-2 bags of Wilton’s Candy Melts in white (see notes)

DIRECTIONS:

Preheat oven to 375F degrees.
Place pumpkin, condensed milk, TWO eggs (save one), pumpkin spice, and salt into a medium mixing bowl and blend well using a whisk.
Pour into a baking dish (a pie plate works perfectly!)
Bake at 375 for 45-50 minutes- until a toothpick inserted into the center comes out clean.
Remove from oven, spoon into a clean mixing bowl and blend until fairly smooth (it’s pumpkin, so it won’t be creamy smooth- but without big lumps).
Freeze for 30 minutes- until chilled through.
While baking /freezing pumpkin, make pie crust toppers.
Unroll pie crust and use a small cookie cutter to cut shapes out. Place these on a parchment paper-covered cookie sheet.
Separate remaining egg and keep just the white. Use a brush to coat top of each pie piece with egg-white. (I added a bit of orange and green food coloring in separate bowls to give them a hint of color- but this is optional!)
Bake at 375F for 7-8 minutes. Keep an eye on them! Mine got a little too brown. I just popped these in while my pumpkin was still baking. Cool on counter.
Place 1/2 of Oreo Thins on a small cookie sheet.
Scoop cooled pumpkin on top of each and gently press second Oreo on top.

Freeze for at least 30 minutes (until pumpkin in the center is fairly hard).
Melt Candy Melts in a bowl the microwave in 30 second increments, stirring until smooth.
Set a pumpkin-stuffed Oreo into candy melts and spoon over the top and sides.
Remove using a fork. Tap against edge of bowl to drain excess away and gently slide onto parchment paper.
Before candy hardens, place a pie piece on top and sprinkle with a little pumpkin spice seasoning.
Allow candy to fully harden ( a couple of hours).
Serve in a pie plate- or bag them up in cute cello bags with ribbon.
Enjoy!

My thoughts: Honestly, these take a little time. You bake a pie and then turn it into cookies. Everyone loved the HUGE amount of pie filling in each cookie- but if you haven’t done much dipping in chocolate before, I highly recommend you get a second box of Oreo Thins and put less in between each cookie. The hardest part of this process was coating such a tall cookie in white chocolate. If I made these again I would use less pumpkin filling to make that easier. If you do this, you will need a second bag of candy melts as well.

See… half that amount would still be enough! Once these were hardened, I placed them in little cello bags and tied them with ribbon. They were still yummy (to my pumpkin loving friends) several days later. Because of the moist pumpkin filling, I recommend you serve these fairly soon after making them though. Within a few days. Enjoy!!! ~r

Other fun recipes for Thanksgiving! (click on a photo to see the recipe)

4 Comments

Posted in Cookies, Pies, Seasonal dessert and tagged chocolate covered pumpkin pie, dessert, fall dessert, fall recipe ideas, Oreo dessert, Oreo Thins, Oreos, pumpkin cookies, pumpkin dessert, pumpkin pie, pumpkin pie dessert, thanksgiving, thanksgiving dessert, thanksgiving dessert with oreos, white chocolate. Bookmark the permalink.

Hairy Monster Oreo Pops

Posted on October 8, 2016 by Ruthanne

These fuzzy Oreo monsters aren’t TOO scary- and they taste delicious!

Oh Oreo Pops… I love you! So many possibilities and so little time! Aren’t these so cute? They remind me of the little pom-poms with eyes that we used to put on the tops of pencils. Yes..pencils…back in the olden days when we used paper 😉

In any case- these are perfect for Halloween and even for just fun fuzzies at kids parties! The only requirement??? You need to like coconut! I know that eliminates a few of you out there…but believe me- if you like coconut, you will LOVE these! Coconut plus Oreos?? Bam!

Here’s how we made these fun little guys: (printable recipe available here)

INGREDIENTS: (for about 24 cookies)

One package of Double Stuff Oreos
Wilton’s Candy Melts– you need about a bag and 1/2- so if you do all three colors you need 1/2 bag of each.
Candy eyes
About 3 cups of shredded, sweetened coconut
Food coloring in desired shades
About 24 lollipop sticks

DIRECTIONS: (if you’ve never made Oreo Pops, check out our tutorial here)

Place coconut in small zip-top bags and add food coloring in desired shades. Zip bag shut and shake and squeeze until coconut is completely colored. Set aside.
Twist apart all of your Oreos.
Melt your candy melts in the microwave in 30 second increments, stirring in between, until melted and smooth.
Dip the end of a lollipop stick into the melts, spread a little on the top of the white filling of the Oreo and then press the stick into the white filling.
Place the top of the Oreo back on so that the stick is in the middle with the filling.
Do this for all the Oreos, and set them on a large plate or cookie sheet to FREEZE for about 10 minutes.
Hold a chilled pop by the stick, and spoon candy melts (in desired color) over the top, bottom and sides of the Oreo.
Tap stick against the side of the bowl to get extra melts off, and gently pull the bottom of the Oreo along the edge of the bowl, scraping off excess melts.

Set Oreo on parchment paper to harden- but before it hardens, sprinkle a generous amount of coconut on the top of the candy melts, and gently press it up against the sides.
When all Oreos of a given color are dipped and covered, take the remaining candy melts and use a dab on the back of each candy eye-ball to “glue” these on top of the coconut. I used a toothpick to add this dab of candy melt to the eyeball.
Continue until you have all colors finished. Allow Oreo pops to completely harden (a couple of hours). You can freeze them to speed up this process.
The BEST way to serve these is to wrap them in cello bags and tie them with a ribbon. This keeps all that coconut in place (and not all over the other colors of coconut!)

My thoughts: These are quick, but a little messy to put together, They are adorable and delicious though– so well worth the effort in my opinion!!! I liked them even better after a couple of days- when the coconut gets a little firmer in texture from sitting out and it’s less oily. These will keep for at least a week (maybe longer?) when wrapped up in cello bags. I do hope you get a chance to try them! Enjoy!! ~r

We specialize in making kids smile here at Easybaked. Here are a few more ideas: (click on photo to see recipe)

2 Comments

Posted in Candy, Cookies, Kids recipes, Uncategorized and tagged coconut, coconut dessert, coconut oreos, dessert, fuzzy monster dessert, Halloween, Halloween dessert, Halloween Oreo Pop, Halloween party idea, Halloween recipe, kids party Oreo pop, monster dessert, Monster Oreo Pop, Oreo dessert, Oreo pop, Oreos. Bookmark the permalink.

Key Lime Layer Cookies

Posted on July 30, 2016 by Ruthanne

Layers of cookie, key lime pie filling, and white chocolate make these an irresistibly refreshing summer treat!

So. You know those new “healthier” Oreo Thins cookies? I found a way to make them unhealthy. Still a reasonable indulgence, but not the super-low calorie tiny sliver of a cookie they were created to be.

I present: Key Lime Layer Cookies!!!!

Creamy Key Lime filling sandwiched between two Oreo Thins and dipped in white chocolate. YUM!!! These are incredibly easy to put together and such a delicious, creative, and beautiful treat!

Here’s how we made them: (printable recipe)

INGREDIENTS: (makes 20 cookies)

3/4 cup of key lime juice (I squeezed ’em!)
1 can of sweetened condensed milk
1 egg
1 package of Oreo Thins in vanilla
1 bag of Wilton’s Candy Melts in white
Colored sugar (if desired for decorating)

DIRECTIONS:

Preheat oven to 350F degrees.
Combine lime juice, condensed milk and egg together in a small mixing bowl.
Pour into a small baking dish and bake for 20 minutes.
Spoon into a cool bowl and chill in freezer for 30 minutes to cool.
While cooling, set 1/2 box of vanilla Oreo Thins out on a baking sheet that will fit into your freezer.
After lime filling is chilled, stir and spoon into a large zip-top bag. Clip a corner off and pipe filling on top of each Oreo- not quite going to the edges.
Gently set an Oreo Thin on top of the filling. Don’t press too hard or the filling will come out on the edges. Use up all the cookies in the box.

Gently slide this baking sheet into the freezer and freeze for 1 hour.
Melt Wilton’s Candy Melts in microwave in 30 second increments, stirring between until smooth.
Take chilled cookie and place it into melted chocolate. Quickly spoon over the top and sides.
Lift the cookie with a fork and tap on side of bowl until excess drips away. Slide bottom edge of cookie along side of bowl to get rid of excess on bottom and set on parchment paper to harden.
Repeat with remaining cookies. You may want to keep cookies in freezer before dipping, and only take maybe 4 or 5 out at a time to work on.
Decorate as desired. If you want sugar sprinkles, add these before the candy melts harden back up.
Enjoy!

My thoughts: These are easy and fun to make, and they keep for up to a week in the fridge! You will have a little pie filling left at the end, but you could get a little more white chocolate and a few more cookies to use it up -if you want. I’d guess you would have enough filling for another 8-10 cookies. Another helpful hint- make sure these are cold when you dip them, and don’t linger and let them sit for a long time in that melted chocolate. Sprinkle sugar on top while they are still melted. I hope you enjoy these as much as I did!! ~r

Other key lime desserts here on Easybaked: (click on a photo to see the recipe)

9 Comments

Posted in Cookies, Pies and tagged best, cookies, dessert, key lime, key lime cookies, key lime oreo dessert, layer cookies, lime, lime cookie, Oreo dessert, Oreo Thins, Oreo Thins dessert, Oreo Thins recipe, pretty cookies, recipe, summer cookies, white chocolate, Wiltons candy Melts. Bookmark the permalink.

Caramel Oreo Brownie Bars

Posted on March 22, 2014 by Ruthanne

Rich and gooey, these brownies are filled with soft caramel and Oreo cookies. Does dessert get any better than this?!?

Wow…this was an experiment, and I’m almost speechless about how good these are. It is hard to describe the yumminess…You need to try these. I need to make these again, because they are already gone.

I’ve shared this recipe before on Easybaked, a very long time ago. It is a wonderful recipe I called caramel chip bars. This was one of my very first recipes on this blog, and if you click on the link you can see the recipe AND my awful beginning photography!!! Lol.

These are very versatile brownie bars. I make them all the time with a variety of cake mix flavors and chips. It is a perfect way to use up half-empty bags of chips.

This time….I added Oreos, and the result was too incredibly yummy to not share with you all. So here you go: (printable recipe)

INGREDIENTS:

1 box of chocolate cake mix
1/3c. oil
2 eggs
1 bag of semi sweet chocolate chips
1 bag of white chocolate chips
1 box of Double Stuf Oreos
1/2 cup of butter
32 unwrapped Kraft caramels
1 (14oz.) can of sweetened condensed milk

DIRECTIONS:

Preheat oven to 350 degrees.
Line a 9×13″ cake pan with foil.
Combine cake mix, oil and eggs.
Blend well and stir in all of the chips (mixture will be very thick).
Press a little less than half of the mixture into bottom of pan (it will press into a very thin layer and you might be able to see the bottom of the pan, but when it bakes it will fill in).
Bake for 10 minutes.
While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.
Cook over low/medium heat until melted and smooth (stir constantly!)
When cake has baked for 10 minutes, remove from oven and place 24 Oreo cookies over the top of the partially baked cake.

Spread caramel over Oreos.
Top with remaining cake/chip mixture.
There is a technique to this- you cant just spoon the batter on top or it will just mix in with the melted caramel. Instead, take a small ball of dough/chips and press it very flat between your hands. Lay this on top of the caramel and repeat the process, like a patchwork quilt, until the entire top is covered. It is ok to have a few gaps.