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.