Oreo snowman cake pops (Printable)

Festive snowman treats made with crushed Oreos, cream cheese, and white chocolate coating.

# Components:

→ Oreo Dough

01 - 36 Oreo cookies (1 standard package)
02 - 6 oz cream cheese, softened

→ Coating & Decoration

03 - 12 oz white chocolate or candy melts
04 - Mini chocolate chips or black decorating gel (for eyes and buttons)
05 - Orange sprinkles or colored icing (for nose)
06 - Pretzel sticks or colored fondant (for arms and scarves)
07 - Lollipop sticks

# Directions:

01 - Place Oreo cookies in a food processor and pulse until finely crushed.
02 - Combine crushed Oreos with softened cream cheese in a bowl; mix until smooth and uniform.
03 - Roll dough into 32 small balls (approximately ¾ inch diameter) and 16 larger balls (approximately 1¼ inch diameter).
04 - Stack one small ball atop one large ball per snowman, pressing gently to adhere. Insert a lollipop stick through each and place them on a parchment-lined baking sheet.
05 - Freeze assembled snowmen for 20 to 30 minutes until firm.
06 - Melt white chocolate or candy melts in a microwave-safe bowl, stirring until smooth.
07 - Dip each chilled snowman into melted chocolate, turning to coat completely. Let excess chocolate drip off and place upright in a styrofoam block or cup to set.
08 - While coating is tacky, add mini chocolate chips or decorating gel for eyes and buttons; apply orange icing or sprinkles for the nose.
09 - Once set, attach pretzel arms and fondant scarves as desired.

# Expert Advice:

01 -
  • No baking required—just crushing, mixing, and decorating, which means less cleanup and more time enjoying them.
  • They're foolproof enough for kids to help but impressive enough to serve at parties without anyone suspecting how simple they are.
  • Each one becomes a tiny edible sculpture that tastes even better than it looks.
02 -
  • Don't skip the freezing step or they'll crumble the moment they hit warm chocolate—I learned this the hard way with a sad puddle of cake pop filling my first attempt.
  • The chocolate needs to be warm but not hot; if it's too hot it'll melt your frozen centers, and if it cools too much it'll coat unevenly and look streaky.
03 -
  • Keep your melted chocolate at a consistent temperature by placing the bowl over a second bowl of warm (not hot) water instead of reheating constantly.
  • If you tint your fondant with gel coloring for scarves, knead the color in thoroughly and let it rest so the hue deepens and becomes even throughout.
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