On Valentine’s Day…
Show your loved ones “hoo” cares with enchanting, easy-to-make owl pops!
- Oreo Cakesters
- Vanilla frosting
- Deep pink gel food coloring
- Mega Candy Buttons
- 1/2c. chocolate chips
- Chocolate jimmies-sprinkles
- Yellow candy-coated sunflower seeds
- Lollipop sticks
- Styrofoam rectangle
- Narrow ribbon
Insert a lollipop stick into the cream-filled layer of each Oreo Cakester. Lay flat on a cookie sheet lined with wax paper. With the tip of a melon baller, remove a small amount from the top of Cakesters, forming a slight curve.
Transfer pops to the freezer for 15-20 minutes.
In a two-cup measuring glass, tint frosting with gel coloring. Microwave for 10-15 seconds, or until it reaches the consistency of melted chocolate. Stir well.
Remove pops from the freezer one at a time. Dip into the warm frosting mixture. Allow excess frosting to drain back into the measuring cup before inverting. Use foam base to keep pops upright while drying.
It will take a few hours for the coating to set up enough to decorate. Save all remaining frosting mixture in a quart-size resealable bag.
To create eyes, melt chocolate chips and transfer to a sandwich-size zipper bag. Seal and remove a small amount from one corner with kitchen shears or scissors.
Pipe a large drop of melted chocolate onto the center of each candy button while it is still attached to the paper backing. Working quickly, use a clean pair of tweezers to attach two chocolate jimmies to form eyelashes. Once pupils are dry, carefully remove candy button eyes from paper.
Snip a corner from the bag of leftover pink frosting and use to adhere two eyes and one sunflower seed beak to the face of each owl. Let frosting set up before returning owl pops to the foam base.
Tie bows around lollipop sticks using narrow ribbon.
Serve and enjoy!