Caramel Apple Oreo Pops
These adorable cookie pops look like miniature caramel apples and are made with the seasonal Caramel Apple Oreos. Invite the kids to help decorate these festive fall treats!
Recipe type: Cookie Pops
Serves: 16
  • 1 pkg Caramel Apple Oreos
  • 6 oz (3/4 pkg) cream cheese, at room temperature
  • 1 pkg Vanilla CandiQuik
  • Green liquid food coloring
  • 1 pkg Kraft Caramel Bits
  • ¼ cup heavy cream or milk
  • Chopped peanuts, chopped cookies, M&M's, coconut, other nuts, etc. for decorating
  • Lollipop sticks
  1. In a food processor, grind the Oreo cookies in batches until they reach a fine crumb consistency. Pour the finely crushed Oreos into a large bowl and set aside.
  2. Using a rubber spatula, spoon, or your hands, mix in the cream cheese with the Oreo crumbs until completely blended. The mixture will resemble wet sand and hold together without being "crumby." You want the cream cheese to absorb most of those crumbs.
  3. Roll the mixture into Tablespoon-sized balls using a cookie dough scoop; smooth out the balls by rolling them gently in your palms. Place the cookie balls onto a foil-lined baking sheet and repeat until all completed.
  4. Freeze the cookie balls for approx. 1 hour or until firm. Once firmed up, prepare your Vanilla CandiQuik according to package instructions, or until smooth & melted. Stir in a couple of drops of the green food coloring until a desired light green "granny smith" shade has been achieved.
  5. Dip the tip of a lollipop stick into the green-tinted CandiQuik and gently press the lollipop stick into the cookie ball. Repeat with remaining cookie balls. Once the sticks appear to be pretty solidly stuck into the cookie balls, dunk the cookie balls into the green CandiQuik completely, allowing any excess chocolate to drip off the stick. Return to the baking sheet & repeat with remaining cookie pops. Once all the cookie pops are coated, return them to the freezer to continue setting.
  6. While they briefly freeze again, prepare your caramel: in a medium saucepan, combine the caramel bits and the heavy cream over medium-low heat, stirring occasionally, until a soft caramel has formed. Be careful not to scorch your caramel by stirring it frequently and cooking it low & slow. Allow the caramel to briefly cool for about 5-10 minutes in a small bowl.
  7. Dip the bottoms of the cookie pops into the caramel sauce, allowing excess to drip off as much as possible. Immediately dredge the caramel-bottomed cookie pops into the chopped peanuts or any additional toppings you desire. Return the coated cookie pop to the baking sheet and repeat with remaining cookie pops. Serve immediately, or store leftovers in the fridge, covered, for a couple of days.
Recipe by Miss CANDIQUIK at