Recipe Background
Dirt Pops transform snow days with Oreos, cream cheese, and family fun.
The first time I made Dirt Pops was during a long-anticipated snow day. Growing up in a bustling family, we cherished any spontaneous breaks from routine. As the snowflakes started to blanket the streets, my kids and I decided to raid the pantry for something sweet to create together. Oreo cookies were a staple, almost an emergency food supply for such whimsical endeavors. These beloved cookies, with some cream cheese always on hand, set the stage for a magical culinary afternoon. The kids eagerly pulsed the cookies into fine crumbs, turning our kitchen into a winter wonderland of chocolatey goodness.
As the cookie mixture came together, we found the right balance of stickiness to form perfect little spheres of joy. A clever tip: if the mix feels too clingy, a quick chill in the fridge performs wonders before rolling out those delectable balls. Once chilled, we coated each one in melted white chocolate—a trick we learned to keep the oil handy for smooth, velvety coverage. The chocolate-coated spheres were then adorned with a shower of sprinkles and crushed cookies, adding just the right crunch and fun-colored flair.
By the time the Dirt Pops were set, the house was scented with melted chocolate and giggles. Watching the kids bite into their creations, eyes wide with delight, reminded me how food can be a simple but powerful creator of memories. Letting the chocolate rest before dipping helped maintain its luster, but the real joy lay in the shared experience of an unexpected, cozy snow day. Every bite was a delicious nod to creativity and family fun, perfect for breaking up the dreariness of winter.
Ingredients
For the pops:
- 36 Oreo® cookies
- 1 (8-ounce) package full-fat cream cheese room temperature
- 3 (4-ounce) white chocolate baking bars such as Ghirardelli® White Chocolate Baking Bar, coarsely chopped, can substitute bittersweet chocolate bars, such as Ghirardelli 60 Percent Cacao Bittersweet Chocolate Baking Bar
- 1/2 teaspoon vegetable oil or coconut oil
Optional garnishes:
- sprinkles to taste
- Oreo cookies to taste, crushed
- semisweet or white chocolate to taste, melted
Directions
- Line a baking sheet with parchment paper.
- In a food processor, add 36 of the Oreo cookies and pulse them into fine crumbs.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using an electric handheld mixer, add the cookie crumbs and the cream cheese and beat to combine.
- Using a tablespoon, scoop out a tablespoonful of the cookie mixture and roll it into a ball. If the balls feel too sticky, refrigerate the cookie mixture for 15 minutes before rolling it into balls.
- Place the cookie balls on the prepared baking sheet and repeat until all of the cookie mixture is used.
- Cover and refrigerate the cookie balls for at least 1 hour.
- Add the chopped white chocolate baking bars and the oil to a microwave-safe bowl.
- In 20-second increments, microwave the chocolate-oil mixture, stirring after each increment, until the chocolate is completely melted and smooth.
- Let the warm chocolate mixture sit for 5 minutes to cool.
- Transfer the cookie balls from the refrigerator, then submerge each of the cookie balls in the melted chocolate, turning to coat.
- Using a fork, lift the coated cookie balls from the melted chocolate and place them on the baking sheet.
- Top the cookie balls with the sprinkles, the extra crushed cookies, and the melted semisweet chocolate.
- Refrigerate the cookie balls until they are completely set, about 1 hour.
- Serve.
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