No Bake Peanut Butter Oreo Cake Pops

Today I’m going to share with you how to make No Bake Peanut Butter Oreo Cake Pops. These are easy, delicious, and well… you need to try them.

Have seen the Wilton Peanut Butter Candy Melts? I barely even like peanut butter but I couldn’t resist grabbing a couple of bags of these when I saw them in Walmart. But then I needed to figure out what in the world to do with them.

At first I thought about dipping regular cake pops in them, but I was pretty sure I wouldn’t like that… cake and peanut butter doesn’t really appeal to me. But then I got to thinking about what I do like that has peanut butter and the number one thing is Dark Chocolate Reeses or Reeses Pieces.

That’s when I had the brilliant idea to do Oreo cake balls (or Oreo Truffles) and dip those in the Peanut Butter Candy Melts. It is brilliant, right? Yeah.

That dark Oreo cookie filling with a peanut butter candy outside. Yeah. It was as good as it sounds!

So here’s what you’ll need:

1 pound of Oreos, crushed

4 oz. cream cheese, softened to room temperature

12 oz. bag of Wilton Peanut Butter Candy Melts

vegetable shortening (as needed for consistency)

lollipop sticks (24-30), optional… you could just do these as cake balls instead of pops

Step 1:

Crush the cookies by placing them in a Ziploc bag then then beating them with a rolling pin. Or if you don’t have as built up tension as I have… you could do them in your food processor until you have very fine crumbs. Either way… just be sure there aren’t any huge chunks left.

Step 2:

Cube the softened cream cheese and it to the cookie crumbs. Mush it together with your hands until you have a consistent, firm dough. You could also do this part in the food processor.

Step 3:

Next you need to roll the dough into balls, approximately 1 inch around. Put them on a cookie sheet covered with wax paper or parchment paper and chill them for 10-15 minutes. Note:  some people skip the chilling, but I really think they’re easier to work with if they’re a little cold.

Step 4:

While the truffles are chilling, put the candy melts into a glass bowl or measuring cup. Microwave them for 1 minute, stir, then continue to melt in 30 second increments until it’s completely smooth. Be careful to not burn them… it happens so quickly and easily!!

If the melted candy is too thick for dipping, add in tiny amounts of vegetable shortening (1 teaspoon at a time) and stir until it’s melted. Keep adding teaspoons (one at a time) until the candy is thin enough to dip the pops.

Step 5:

After the cookie balls are cold, dip the end of the sticks (about 1/4 of an inch) into the melted candy then insert the lollipop stick into the cookie balls. Once it’s set (it’ll only take a minute), dip the entire ball into the melted candy and allow to set.

I like to place them on waxed paper with the stick up, then add sprinkles before they’re completely set. If you want to do them stick down (with the cake pop on top), you’ll need to put them into a stand of some sort to let them dry. You can see our homemade cake pop stand here or you could just use a piece of styrofoam.

Note:  This recipe yielded 24-26 cake pops for me, but you could get a few more or less depending on the exact size of your cake balls! Enjoy!

Here’s the printable recipe:

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Peanut Butter Oreo Cake Pops

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• Total Time: 28 minutes
• Yield: 25 1x

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Ingredients

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• 1 pound of Oreos, crushed
• 4 oz. cream cheese, softened to room temperature
• 12 oz. bag of Wilton Peanut Butter Candy Melts
• vegetable shortening (as needed for consistency)
• lollipop sticks (24-30), optional… you could just do these as cake balls instead of pops

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Instructions

1. First you’ll need to crush the cookies by placing them in a Ziploc bag then then beating them with a rolling pin. Or if you don’t have as built up tension as I have… you could do them in your food processor until you have very fine crumbs. Either way… just be sure there aren’t any huge chunks left.
2. Next, cube the softened cream cheese and it to the cookie crumbs. Mush it together with your hands until you have a consistent, firm dough. You could also do this part in the food processor.
3. Roll the dough into balls, approximately 1 inch around. Put them on a cookie sheet covered with wax paper or parchment paper and chill them for 10-15 minutes. Note: some people skip the chilling, but I really think they’re easier to work with if they’re a little cold.
4. While the truffles are chilling, put the candy melts into a glass bowl or measuring cup. Microwave them for 1 minute, stir, then continue to melt in 30 second increments until it’s completely smooth. Be careful to not burn them… it happens so quickly and easily!!
5. If the melted candy is too thick for dipping, add in tiny amounts of vegetable shortening (1 teaspoon at a time) and stir until it’s melted. Keep adding teaspoons (one at a time) until the candy is thin enough to dip the pops.
6. After the cookie balls are cold, dip the end of the sticks (about 1/4 of an inch) into the melted candy then insert the lollipop stick into the cookie balls. Once it’s set (it’ll only take a minute), dip the entire ball into the melted candy and allow to set.
7. I like to place them on waxed paper with the stick up, then add sprinkles before they’re completely set. If you want to do them stick down (with the cake pop on top), you’ll need to put them into a stand of some sort to let them dry. You can see our homemade cake pop stand here or you could just use a piece of styrofoam.
8. Note: This recipe yielded 24-26 cake pops for me, but you could get a few more or less depending on the exact size of your cake balls!

• Prep Time: 25 mins
• Cook Time: 3 mins

Nutrition

• Serving Size: 1 Cookie Pop

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