Sunday, March 3, 2013

St. Patrick's Day: Pot of Gold Pops

30 Oreos - pulverized
8 oz Cream Cheese
1+ cup Mint Chips
1+ cup Black or Chocolate Melts
1 Tbsp Vegetable Shortening, for thinning
Gold Sprinkles
Sugar Sticks
  1. Break 30 Oreos into pieces and pulverize in a food processor until about the size and texture of corn meal.
  2. Mash the softened cream cheese with the cookie crumbs until well incorporated and no white remains.
  3. Line a small pan with wax paper
  4. Scoop either 1 or 2 Tbsp of the mixture, form a ball, and place on wax paper.
    • 1 Tbsp will make 26 small pops
    • 2 Tbsp will make 13 large pops
  5. Place pan in the refrigerator for 30 minutes.
  6. Melt 5 of the chocolate melts and dip the sucker stick tips in, place one in each ball, then chill for 2 minutes.
  7. Melt the Mint Chips at 50% power in the microwave for 30 second intervals, stirring each time, until melted.
  8. Slightly flatten the balls, then dip them in the mint melts, lightly tapping the excess on the side.
  9. place the sticks in some kind of base to harden.
  10. Melt the black candy melts in the same fashion as the chocolate.
  11. Dip the balls in the melts so that they are now double coated.
  12. Put some of the black melts into a zip-lock bag, snip a small corner, and pip the cauldron rims and handles.
  13. Fill the "top" of the cauldron with a scarce amount of melted chocolate, then immediately pour the gold sprinkles.

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