Hello everyone, here is the recipe for these simple, but incredibly good Oreo & Caramel Pops.
Some time ago Roy Fares‘ new baking book, United States of Cakes, was sent to me.
A really nice book with lots of tempting recipes.
I know that many of you love to bake with Oreo cookies, and these oreo pops really caught my eye.
I made a smaller version than the ones in the book, and I also added some crushed Daim and did some other minor alterations.
Oreo & Caramel pops (yield: 20)
- 2 packets Oreos (remove the white filling)
- 3 1/2 oz. (100 g) crushed Daim
- 4 1/2 oz. (125 g) cream cheese
- 9 oz. (250 g) dark chocolate, for dipping
Roy Fares’ list of ingredients from the book United States of Cakes, if you want to make his version:
- 17 1/2 oz. (500 g) Oreos
- 10 1/2 oz. (300 g) cream cheese
- 10 1/2 oz. (300 g) white chocolate
Put the Oreos and Daim into the bowl of a food processor and pulse until very finely crushed. If you don’t have a food processor put the Oreos and Daim into a plastic bag and bash with a rolling pin.
Add the cream cheese and mix until combined.
Place in the fridge to chill for 30 minutes.
Roll mixture into equally sized balls, you should get about 20.
Melt the chocolate. Dip the tip of a lollipop stick in a little of the melted chocolate and insert into one of the cake balls. Repeat until all the cake balls are used.
Chill for 10 minutes.
Carefully insert the cake ball into the melted chocolate by holding the lollipop stick and rotating until covered, then place on a greased piece of baking parchment.
Yummy, yummy, I just love the addition of Daim, it gives a delicious caramel flavor and a lovely crunch!
Leave to set slightly before decorating with the sprinkles or hundreds-and-thousands, if you like.
I hope I was able to tempt you, enjoy!
Hugs from me to you.