This no-bake recipe produces a ball similar to a cake pop. No sticks are needed, but you can add them if you like (if you want to make pops, make the balls a bit larger).

The “chocolate cake” center is made from crushed Oreos and cream cheese icing (we made ours—here’s the recipe—but you can purchase it).

Finely crushed peppermint is mixed in, the mixture is rolled into balls; the balls are coated in white chocolate and sprinkled with more crushed peppermint.

You can add lollipop sticks to make cake pops.

The recipe is courtesy Lauryn Cohen, a.k.a. Bella Baker.

Ingredients

 
Preparation

1, CRUSH Oreo cookies and 3 tablespoons of the peppermint candies together in a food processor (a mini food processor works nicely here!)

2. ADD cream cheese icing, 1 tablespoon at a time, until mixture becomes moist and can easily be rolled.

3. ROLL into balls a little bit bigger than the size of cherries. Once the entire mixture has been rolled into balls, place balls in the fridge to chill for at least 30 minutes.

4. MELT the white candy melts in a microwave safe bowl in 30 second intervals, stirring vigorously in between interval. It should take 2-3 intervals to melt entirely.

5. DROP a ball, one at a time, into the melted chocolate to coat; using two forks, lift the ball out. Gently tap any excess chocolate through the tines of the fork. Use the second fork to help slide the truffle ball off of the first fork and onto a piece of parchment paper.

6. IMMEDIATELY SPRINKLE the truffle ball with some of the reserved crushed peppermint candies. Repeat with remaining truffle balls. Let white chocolate set in the fridge before serving.
 
 
March 6th is National Oreo Day.

Here’s the history of Oreos