My absolute favorite way to make cake pops is to actually not use any cake! Instead of cake, I prefer to use crushed Oreos and cream cheese. Not only is easier to roll into a smooth ball, but I prefer the taste of the oreo and cream cheese center to overly sweet cake pops. The taste combinations with oreos are also limitless. This fall I made these scrumptious little Apple Pie Pops! But, I’ve also made Pumpkin Pie Pops, Lemon Pops, and Chocolate Oreo Pops in the past.
These Apple Pie Pops are so addicting! I made them for my Sam’s school Thanksgiving luncheon (at his request). I must confess that a few less than I planned made it to luncheon. Once I cut one in half to photograph the inside, it was all over! I might have had a few more than just that half! The apple cinnamon flavor isn’t overpowering – just the right amount! These are so great to take to a party because you can make them ahead, as long as you store them in the refrigerator. I have made Oreo Pops even 3 days ahead of an event and store them in an air tight container. They are just as good! So, if you’re looking for a little dessert to make for Thanksgiving, you can make these today. No rushing around the kitchen on Thursday required!
Apple Pie Pops (recipe adapted from Bread, Booze, Bacon)
- 1 package family size Golden Oreos
- 1/2 cup apple pie filling
- 6 ounces cream cheese, softened
- 8-12 ounces white chocolate chips or white chocolate melting bark
- 1 tablespoon vegetable oil
1/2 teaspoon cinnamonCrushed cinnamon graham crackers (optional)
Using a food processor, crush cookies into a fine crumb. Beat cream cheese and apple pie filling, until fluffy. Add Vanilla Oreo crumbs to cream cheese mixture, beat until fully combined. Using a mini ice cream scoop, make a 3/4″-1″ ball. These balls will be fairly gooey, so roll ball in hand until formed into a ball. They may be difficult to roll into smooth ball until after they have hardened. Place balls into refrigerator for 1 hour.
After the Oreo balls have hardened in the refrigerator, melt 1/4 cup of white chocolate in microwave, until smooth. Remove ball from refrigerator and re-roll in hand. Re-rolling the balls will assure a smoother, less bumpy, ball. Dip one end of lollipop stick into white chocolate, push into ball, about 1/2 -2/3 way into ball. Place balls back into the fridge, overnight or for several hours.
Melt remaining chocolate. Add vegetable oil into melted chocolate, mix in until fully combined. Add cinnamon to chocolate mixture and stir to combine. Dip entire Oreo ball into white chocolate, shake off excess chocolate. If desired, sprinkle with cinnamon graham cracker crumbs. Place pops onto wax paper to cool and harden. Alternatively, for a completely round ball, push lollipop stick into a Styrofoam block so pops will cool standing upright. After completely cooled, place Oreo pops in refrigerator, until ready to serve.
Makes about 24-28 Apple Pie Pops