Whoa! Have you seen these new Lemon Twist Oreos in your grocery store?
I was so excited when I came across them at mine.
When I was a kid my mom did not buy Oreos very often. She was more of a generic brand, quantity shopper and she liked to buy us these lemon sandwich cookies that looked like flowers. I was always embarrassed that my lunchbox selection didn’t have the coolest stuff, but honestly… I really enjoyed those lemon sandwich cookies! I kinda miss them.
These Oreos combine the best of both worlds – I’ve got cool Oreos and satisfy my lemon love!
For these cookies, I was going to do a Lemon Themed pop, but I’ve already done some here.
So, I went with a Party themed Pop!
Aren’t these jumbo puffball toothpicks fun?
I matched up simple sugar crystals to the pom-poms and didn’t try anything too fancy.
Sometimes simple is just prettier.
To get this look, I dipped the cake pop and let it harden. Then I went back and drizzled some candy melts right off a spatchula. While the ribbons were still wet I sprinkled on some sugar and called it a day!
I have a video here demonstrating how I drizzle.
If the Candy Melts are thick and just not falling off the spatchula then you can check out KCBakes Video on using a baggie to control the thickness of the lines.
I use both methods depending how the candy is behaving.
Lemon Twist Oreo Pops
- 1/3 box of Oreos
- 2 oz Cream Cheese, softened
- 24 lollipop sticks
- Candy Melts – color of your choice
- Sprinkles – color of your choice
- Place 1/3 of the box of Lemon Twist Oreos into a food processor and pulse until all cookies are crumbs. Add cream cheese and pulse until a ball forms.
- Scoop 1 Tablespoon size balls and place on a cookie sheet lined with wax paper. Do not roll yet, they are too soft. Place in fridge for 1 hour.
- Melt candy melts according to directions. I like to melt mine in a ceramic mug at 70% power for 1 minute and then 70% power for 30 seconds. Lots of stirring
- Remove cookie balls from the fridge and roll by hand until smooth. Dip lollipop stick into candy and then insert half way into cookie ball. Add lollipop sticks to all cookie balls.
- Completely dip cookie pop into candy melts in a straight up and down direction. Do not twist or turn the pop in the candy. The likelihood of it falling off is greater. If the balls feel too soft, return them to the fridge for 15 minutes. Tap off excess candy and stand up for a round pop, or place pop down on wax paper.
- Allow to dry then add swirls and decorate with sprinkles.
- If this is a special treat for your child’s lunch box, please remember, the cream cheese pops need to remain chilled, so add an ice pack.
Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!
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