Ingredients

1 oz. semi-sweet baking chocolate, melted
1 pkg. OREO Fudge Covered Cookies, (7.9 oz.)
1 oz. white baking chocolate, melted
1 pkg. OREO White Fudge Covered Cookies, (7.9 oz.)
2 oz. green candy coating wafers, melted
2 oz. red candy coating wafers, melted
0.25 cup sprinkles, holiday

Putting it together

1.Use melted semi-sweet chocolate to attach 1 wooden pop stick to back of each fudge covered cookie. Place, top sides down, in single layer on parchment-covered baking sheet.
2.Repeat with melted white chocolate and white fudge covered cookies and additional pop sticks.
3.Refrigerate 10 min. or until chocolate is firm.
4.Turn cookies over. Decorate tops of cookies with melted candy coating wafers and sprinkles.
5.Refrigerate 10 min. or until candy coating is firm.

Tips and Tricks

Variation: Prepare using melted blue and white candy coating wafers and assorted blue sprinkles and nonpareils.

How to Store: Store in airtight container at room temperature until ready to serve.

For Gift-Giving: Place decorated cookie pops in clear food-safe plastic bags, then tie closed with holiday ribbon. These make great hostess gifts, or gifts for your favorite teachers or coaches.

Nutritional Information

Makes 24 Servings