This is the last tutorial for our Thanksgiving OREO ball pops from my Make and Take party last week! I hope you’ve enjoyed them all (and I hope you MAKE some of them!). Anyone have any requests for Christmas pops??? Okay… on to the most popular Thanksgiving pop…
Everyone in social media loved these Corn on the cob’s, AND they are super easy! I got super lucky when I went shopping and found these Yellow Sugar Pearls at Gygi’s and while online it looks all the same shade in person the yellow’s had a TON of variation, PERFECT for corn, seriously I didn’t think I’d find something so perfect so I was thrilled!
So I suggest using a LIGHTER colored OREO for these (I used lemon – filling recipe here) so you don’t get dark flecks showing through the yellow chocolate. I used an extra small scoop for this (#100) and scooped out two and press them together to create an oval! Then pinch and create pointed ends to get a long footballish shape (or, DUH, a corn shape). Then dip the sucker stick in yellow chocolate and skewer the whole thing.
Refridgerate the pop until firm again. While your doing that roll out some green fondant by hand (or my favorite a pasta roller) then cut out long narrow leaf shapes. Now dip the pop in the yellow chocolate and shake off the excess, tap and turn against the side) then press the top and one side into the yellow sugar pearls. If you didn’t shake off enough the “corn” will drip off so watch for that.
add the middle leaf in the back, then add each side leaf (or 4 if your leafs are too narrow for the space you have). You want the side leaf’s to overlap the corn just a bit. I added a bit of chocolate to the bottom of the side leaves where it overlaps the middle leaf so it sticks. IF your chocolate get’s hard before you get the leaves added just add some chocolate to the leaves them press them to the pop (just don’t add it to the pointed top, you don’t want them attached). Then curl back the points and let them set!
Don’t forget to check out the other Thanksgiving OREO pop’s as they become available. Esp the full Make and Take party (You should totally throw your own). I love wrapping these up and giving them away to neighbors (so I don’t eat them all myself). Everyone loves them, which is your favorite?
Thanksgiving OREO Cookie Balls
- 8 oz cream cheese softened
- 36 OREO Cookies finely crushed (about 3 cups)
- 16 oz semi-sweet baking chocolate melted
- MIX cream cheese and cookie crumbs until blended.
- SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
- CUSTOMIZE it with your own ingredient additions or decorative skills.
- REFRIGERATE 1 hour or until firm.