Delicious and easy-to-make cake pops featuring the delightful combination of White Chocolate Raspberry OREO cookies, cream cheese, and freeze-dried raspberries. Perfect for any sweet occasion!
Ingredients: 1 package about 36 cookies White Chocolate Raspberry OREO cookies. 1 package 8 oz cream cheese, softened. 2 cups white chocolate chips, melted. 1/2 cup freeze-dried raspberries, crushed. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. White chocolate or pink candy melts for coating. Sprinkles optional, for decoration.
Instructions: In a food processor, pulse White Chocolate Raspberry OREO cookies until fine crumbs form. Mix together the melted white chocolate chips, powdered sugar, vanilla extract, softened cream cheese, crushed freeze-dried raspberries, and OREO crumbs in a sizable mixing bowl. Blend until thoroughly blended. Roll the mixture into 1-inch balls and transfer to a baking sheet lined with parchment. Place the OREO cookie balls in the fridge to solidify for a minimum of one hour. Melt pink candy or white chocolate as directed on the package. After dipping each chilled cookie ball completely into the melted chocolate, place it back on the baking sheet. While the chocolate is still wet, garnish with sprinkles if desired. Reapply the chocolate coating and refrigerate the baking sheet for approximately half an hour. Serve and savor your White Chocolate Raspberry OREO Cookie Balls after they've set!
Prep Time: 20 minutes
Cook Time: 0 minutes
Yum Yum Bakeshop