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Simple Oreo Pops decorated for Halloween — Bat Oreo Pops, Pumpkin Oreo Pops, Mummy Oreo Pops, and Eyeball Oreo Pops
There is a video tutorial (1 min, 45 seconds) above this text and below are specific instructions for each of these Halloween oreo pops. Note that each recipe makes about 20-25 Oreo pops so if you want to do a variety of the pops then you’ll want to halve (or third or forth) each of the individual recipes.
Also, if you’re looking for the cake pop holder for these Halloween Oreo Pops (like the one used in the video) I love and highly recommend this Nordic Ware one! (<– click on text). You’ll also want to have Parchment Paper to lay all of these Halloween Oreo pops on (after making them) so they can harden, but be pulled up easily.
BAT OREO POPS
In case you prefer the convenience of shopping online, you can purchase the ingredients to make these by clicking the links below:
- Parchment Paper
- Lollipop Sticks
- Candy Eyeballs (large, small, or bundle)
- Chocolate Jimmies Sprinkles
- Black Ribbon
Bat Oreo Pops
Bat Oreo Pops are the perfect spooky Halloween treat! Crunchy Oreos with chocolate-dipped bat wings, candy eyes, and a smooth chocolate coating make these fun and festive pops a hit for any Halloween party.
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 package Oreos use your favorite!
- 1 (12-ounce) bag milk chocolate chips
- 48 candy eyeballs
- 1 package Oreo THINS
- Chocolate sprinkles optional
- 1-1/2 teaspoon vegetable oil or shortening; optional, makes the chocolate easier to work with
- Lollipop sticks
Instructions
- Line a large sheet pan with parchment paper and set aside. Gently separate Oreos by slowly twisting them apart. (Some will break. It's okay; just try to be gentle.)
- Separate the milk chocolate into 3 parts (this keeps it from getting hard while you decorate) and place each section in a microwave-safe bowl.
- In each bowl of chocolate chips, add about 1/2 teaspoon vegetable oil or shortening (more if needed to thin it even more).
- Melt in 20 second bursts in the microwave, stirring 20 seconds between each burst. Be patient and stir well to avoid burning the chocolate.
- Dip one end of the lollipop stick into the melted chocolate and press into the cream side of an Oreo.
- Separate the Oreo THINS and remove the creme filling. Break the thin Oreos in half (again there will be some that don’t work out; that’s okay!) and dip each edge of the Oreo thins in chocolate and press into the creme filling on either side of the lollipop stick.
- Using a spoon, smear a little more melted chocolate on the other half of the Oreo and then gently press on top of the “bat wings” and hold. Let harden completely (about 10–15 minutes).
- Gently spoon melted chocolate over the top of the Oreos and the “wings.” Lightly tap the Oreo pop on the edge of the chocolate bowl to smooth the chocolate. Scrape the bottom side of the Oreo pop against the bowl to remove excess chocolate, then place on the prepared parchment lined tray.
- Gently place two candy eyes into the melted chocolate, and if desired, add some sprinkles above the eyes. Allow to harden at room temperature.
MUMMY OREO POPS
In case you prefer the convenience of shopping online, you can purchase the ingredients to make these by clicking the links below:
Mummy Oreo Pops
Mummy Oreo Pops have a creamy white chocolate base over an Oreo, with piped “bandages” and candy eyes for that classic mummy look. Easy to make and guaranteed to be a Halloween favorite!
Equipment
- Sheet pan (15" x 10")
- Resealable plastic bag or piping bag fitted with a #2 tip
Ingredients
- 1 package Oreos use your favorite!
- 1 (12-ounce) bag white chocolate chips
- 40 to 50 black pearl sprinkles
- Vegetable oil or shortening; optional, makes the chocolate easier to work with
- Lollipop sticks
Instructions
- Line a sheet pan with parchment paper and set aside.
- Since white chocolate hardens quickly, it’s easiest to work in batches: In a microwave safe bowl place 1/2 cup white chocolate chips with 1/4 tablespoon vegetable oil in the microwave.
- Microwave for 30 seconds, stir, and microwave another 25 seconds. Stir until melted, or return to the microwave for a little longer. Add more vegetable oil if needed. Be patient when melting and stir well to avoid burning the chocolate.
- Dip one end of the lollipop stick into the melted chocolate and press that side into the cream side of the Oreo. Place the other half of the Oreo on top and gently press and hold. Let harden completely.
- Spoon melted white chocolate over the Oreo pop evenly. Gently tap the Oreo pop on the edge of the bowl to get the chocolate to cover the Oreo evenly. You may want to do a few coats of the chocolate to make sure it is thoroughly white.
- Place the dipped cookies on prepared sheet pan.
- Place all leftover white chocolate (make sure it is still very melted—place in microwave for another 15 seconds if needed) into a small resealable plastic bag (or a piping bag fitted with a #2 tip)
- Cut the very edge corner off of the plastic bag, then pipe the melted white chocolate over the cookies to form the “bandages” of the mummy.
- Secure 2 sprinkle eyes on the wet chocolate.
Recipe Notes
Storage: Store leftover Oreos in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks. Keep them away from heat to avoid melting.
Nutrition
Serving: 1serving | Calories: 112kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 91mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Calcium: 12mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
CREEPY EYEBALL OREO POPS
In case you prefer the convenience of shopping online, you can purchase the ingredients to make these by clicking the links below:
- Parchment Paper
- Lollipop Sticks
- Candy Eyeballs (large, small, or bundle)
- Blue Candy Melts
- Green Candy Melts
- Mini Forks (The ones in the picture and video are from the Dollar Store)
Creepy Eyeball Oreo Pops
Creepy Eyeball Oreo Pops are white chocolate-dipped Oreos topped with a candy melt and an eerie candy eye, making these Halloween pops both fun and delicious!
Ingredients
- 1 package Oreos use your favorite!
- 1 (12-ounce) bag white chocolate chips
- 24 candy melts blue or green
- 24 large Candy eyeballs or small ones
- Vegetable oil or shortening; optional, makes the chocolate easier to work with
- Lollipop sticks
Instructions
- Line a large sheet pan with parchment paper and set aside. Gently separate Oreos by slowly twisting them apart. (Some will break. It’s okay; just try to be gentle.)
- Separate the white chocolate into 3 parts (this keeps it from getting hard while you decorate) and place each section in a microwave-safe bowl.
- Add about 1/2 teaspoon vegetable oil or shortening into each bowl of white chocolate chips (more if needed to thin it even more).
- Melt in 20 second bursts in the microwave, stirring 20 seconds between each burst. Be patient and stir well to avoid burning the chocolate.
- Dip one end of the lollipop stick into the melted chocolate and press that side into the cream side of the Oreo. Press the tines of the plastic fork into the Oreo creme.
- Place the other half of the Oreo on top and gently press and hold.
- Spoon melted white chocolate over the Oreo pop evenly. Gently tap the Oreo pop on the edge of the bowl to get the chocolate to cover the Oreo evenly. You may want to do a few coats of the chocolate to make sure it is thoroughly white.
- Place white-chocolate Oreo pops on the prepared tray and (before the chocolate hardens) press a candy melt in. If needed, use a sharp serrated knife to cut off the very front of the candy melt so the surface will hold the candy eye) into the center of the Oreo pop. Dab some more melted chocolate on the back of the edible eye and adhere that to the candy melt.
- Allow to completely harden at room temperature.
Recipe Notes
Storage: Store leftover Creepy Eyeball Oreo Pops in an airtight container at room temperature for up to 1 week, or in the fridge if your kitchen is warm. Keep them in a single layer to avoid smudging the decorations.
Nutrition
Serving: 1serving | Calories: 112kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 91mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Calcium: 12mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
PUMPKIN OREO POPS
In case you prefer the convenience of shopping online, you can purchase the ingredients to make these by clicking the links below:
More Halloween Fun:
- Halloween Oreos: Version #1
- Halloween Oreo Balls (5 ingredients)
- 3-Ingredient Halloween Treats
- Mummy Milanos
- Brownie Batter Mummy Bark
Pumpkin Oreo Pops
These Pumpkin Oreo Pops feature Oreos dipped in bright orange candy melts, topped with pretzel “stems” and a cute green M&M leaf. They’re super easy to make and perfect for Halloween or any fall celebration!
Equipment
- Large sheet pan (15" x 21")
Ingredients
- 1 package Oreos use your favorite!
- 1 (12-ounce) bag Orange candy melts
- 24 green M&M’s
- 24 pretzel sticks
- 1-1/2 to 3 teaspoons vegetable oil or shortening; optional, makes the chocolate easier to work with
- Lollipop sticks
Instructions
- Line a large sheet pan with parchment paper and set aside. Gently separate Oreos by slowly twisting them apart. (Some will break. It’s okay; just try to be gentle.)
- Separate orange candy melts chocolate into 3 parts (this keeps it from getting hard while you decorate) and place each section in a microwave-safe bowl.
- Add about 1/2 to 1 full teaspoon vegetable oil or shortening (more if needed to thin it even more).
- Melt in 20 second bursts in the microwave, stirring 20 seconds between each burst. Be patient and stir well to avoid burning the chocolate.
- Dip one end of the lollipop stick in the melted candy melts and press that side into the cream side of the Oreo. Break the pretzel sticks in thirds and dip one end of the pretzel stick in the melted chocolate and press that into the cream side of the Oreo. Dip the corner of a green M&M in the melted chocolate and press that into the cream side of the Oreo next to the pretzel and right at the top of the Oreo.
- Spoon a bit of the melted chocolate on the other half of the top Oreo. Place that Oreo on top and press down gently holding to secure. Allow to harden completely before moving on.
- Spoon the melted chocolate over the Oreo pop evenly, avoiding the top pretzel and M&M. Gently tap the Oreo pop on the edge of the bowl to get the candy melts to cover the Oreo evenly and smoothly.
- Transfer Oreo pops to the prepared sheet pan. Allow to harden at room temperature.
Video
Recipe Notes
Storage: Store leftover Oreo Pops in an airtight container at room temperature for up to 1 week, or in the fridge if your kitchen is warm. Keep them in a single layer to avoid smudging the decorations.
Nutrition
Serving: 1serving | Calories: 112kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.5mg | Sodium: 91mg | Potassium: 110mg | Fiber: 1g | Sugar: 10g | Calcium: 12mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Chelsea! Made the Bat & Skeleton for our office Halloween Dessert competition. Didn’t win but pops tasted great! Bat was hard to make. Uploaded a pic in Pinterest & gave credit to you for idea
So fun to hear that! I will have to look for your picture on Pinterest 🙂 I’m sure they looked amazing!
Hi Chelsea, Mine didn’t look as good as yours, but I made the Bat Pops for my husband’s birthday, which is on Halloween. Thanks for the great idea and recipe– He loved them!!
That is so fun to hear! Thanks so much for taking the time to leave a comment and happy birthday to your husband! 🙂