to die for no-bake cake pops
Ingredients
- Servings: 30
- 1 (14 ounce) package chocolate sandwich cookies (such as oreo®)
- 1 (8 ounce) package cream cheese, softened
- 1/2 (7 ounce) jar marshmallow creme
- 1 (14 ounce) package vanilla almond bark, or as needed
- 1 tablespoon shortening
- lollipop sticks
Recipe
Preparation Time: 20 mins
Ready Time: 40 mins
- line a sheet pan with parchment paper. the pan must be able to fit in the freezer.
- place sandwich cookies into the bowl of a food processor and pulse until they resemble fine breadcrumbs.
- stir crushed cookies, cream cheese, and marshmallow creme together in a bowl. roll cookie mixture into walnut-sized balls, place them on the prepared pan, and freeze for 5 minutes.
- melt 1/4 cup bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. remove cake pops from the freezer.
- dip each lollipop stick into the melted bark, and push a stick halfway through each cake pop. place on the sheet pan and return cake pops to the freezer for 5 minutes.
- melt remaining bark in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. pour coating into a large coffee mug, deep enough to make it easy to immerse the cake pops.
- remove cake pops from the freezer, and dip each prepared pop into the melted bark, coating completely. place the pops back the sheet pan. refrigerate until firm, about 10 minutes.
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