Ingredients
14 wooden pop sticks
28 Spring OREO Cookies, divided
3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces
1 Tbsp. oil
35 assorted jelly beans
Method
Sources
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
White chocolate callets — mousse, ganache, decorating
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
White chocolate callets — mousse, ganache, decorating
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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insert pop stick into creme center of each of 14 of the cookies. split remaining 14 cookies for the "ears," leaving filling on 1 side of each cookie. cut each of the split cookies with filling in half; set aside. (reserve plain split cookies for another use.) place chocolate and oil in small heavy saucepan; cook on low heat until chocolate is completely melted, stirring constantly. remove from heat; stir in additional oil, if necessary, to make chocolate of desired dipping consistency. dip each cookie pop into melted chocolate, turning to completely coat cookie, supporting the cookie with a fork to prevent it from detaching from the stick. place on wax paper-covered baking sheet. dip points of halved cookies into remaining chocolate; press 2 halved cookies against each head for the "ears." add jelly beans for the "eyes" and "noses" and almonds for the "whiskers." let stand until set. wrap in plastic wrap. decorate with festive bows for gift giving, if desired.