For the Recipe
- 24 nos Oreo CookiesBuy
- ⅓ cup Baking white chocolate
- ¾ cup Baking white chocolate, melted
- 2 drops Orange food colour (oil based)
- 48 nos Mini candy button eyes
- 1 tbsp Black decorating icing
Take a baking sheet. Cover it with parchment paper.
Split the Oreo Cookies into half, leaving the creme filling on one half of each cookie.
Place the plain cookie halves, outer side facing down, in a single layer on the prepared baking sheet.
Melt ⅓ cup of baking white chocolate as directed on the package.
Use a spoon to pour it onto the cookie halves on the baking sheet. Pour evenly on all the cookie halves.
Gently press one end of a lollipop stick into the melted chocolate on each cookie half.
Cover it with the remaining cookie halves, creme side down, so it forms a sandwich. Gently press the top cookies into the chocolate, so they stay in place.
Place the pops back on the baking sheet.
Freeze for 10 minutes.
Mix the food colouring with ¾ cup of the melted baking white chocolate.
Spread this coloured chocolate mix on top of the cookies.
Add two mini candy button eyes on one end of each pop. Use the black decorating icing to make lines on the pops to resemble basketball seams. Then add eyebrows on top of each candy button eye and a mouth to each pop. Let it stand for an hour or until firm.
Oreo Cookie Ball Basketballs are ready!