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Dirt Pops get their name courtesy of the crumbles of chocolate sandwich cookies that make up its delicious center, but there's nothing dirty about these sweet treats! The cookie bites are luscious, creamy, and tangy, coated with all sorts of colorful sprinkles or wonderful melty chocolate! Dirt Pops will certainly give your taste buds a pop!
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Ingredients
- For the pops:
- 36 Oreo® cookies
- 1 (8-ounce) package full-fat cream cheese, room temperature
- 3 (4-ounce) white chocolate baking bars, such as Ghirardelli® White Chocolate Baking Bar, coarsely chopped, can substitute bittersweet chocolate bars, such as Ghirardelli 60 Percent Cacao Bittersweet Chocolate Baking Bar
- 1/2 teaspoon vegetable oil or coconut oil
- Optional garnishes:
- sprinkles, to taste
- Oreo cookies, to taste, crushed
- semisweet or white chocolate, to taste, melted
Directions
Step 1 -Line a baking sheet with parchment paper.
Step 2 -In a food processor, add 36 of the Oreo cookies and pulse them into fine crumbs.
Step 3 -In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using an electric handheld mixer, add the cookie crumbs and the cream cheese and beat to combine.
Step 4 -Using a tablespoon, scoop out a tablespoonful of the cookie mixture and roll it into a ball. If the balls feel too sticky, refrigerate the cookie mixture for 15 minutes before rolling it into balls.
Step 5 -Place the cookie balls on the prepared baking sheet and repeat until all of the cookie mixture is used.
Step 6 -Cover and refrigerate the cookie balls for at least 1 hour.
Step 7 -Add the chopped white chocolate baking bars and the oil to a microwave-safe bowl.
Step 8 -In 20-second increments, microwave the chocolate-oil mixture, stirring after each increment, until the chocolate is completely melted and smooth.
Step 9 -Let the warm chocolate mixture sit for 5 minutes to cool.
Step 10 -Transfer the cookie balls from the refrigerator, then submerge each of the cookie balls in the melted chocolate, turning to coat.
Step 11 -Using a fork, lift the coated cookie balls from the melted chocolate and place them on the baking sheet.
Step 12 -Top the cookie balls with the sprinkles, the extra crushed cookies, and the melted semisweet chocolate.
Step 13 -Refrigerate the cookie balls until they are completely set, about 1 hour.
Step 14 -Serve.
