Black Cat Oreos

• Place a piece of parchment paper on cookie sheet.
• Place the black colored melts in a microwave-safe bowl and microwave in 30 second intervals. Scrape the side of the bowl and stirring between each interval until each the color is smooth and drizzly. To get extra-smooth chocolate or if chocolate is too thick for dipping oreos, add 1-2 teaspoons of coconut oil, vegetable oil or canola oil per cup of chocolate after melting. It will make the chocolate glossy and even smoother.
• Once the black chocolate is melted, dip your lollipop stick in it about ½ inch, and then slide it in the cookie cream stuffing in the Oreo about halfway. Press the cookie part gently as well, sometimes they like to come slightly apart when sticking them.
• Set the stuck Oreos on a sheet pan lined with parchment paper.
• Pinch the end of mini marshmallow and dip the round part of the marshmallows and place on top of the cat’s head to make some pointy ears.
• Chill in the fridge for around 10 minutes to let that bit of chocolate firm up. It may take longer, depending on the chocolate used.
• Time to dunk those Oreos in the melted chocolate. Dip the Oreo pops until they are fully covered and gently top or shake off excess chocolate.
• Place the Oreo Pops on the baking sheet lined with parchment paper.
• Then chill once again in the fridge for 10 minutes.
• Melt the orange chocolate melts and pour melted chocolate into a ziploc bag or you can use a piping bag with a small round tip. If using a ziploc bag, cut a small hole in that corner and start piping chocolate.
• Pipe the eyes, nose and whiskers on each of the cookies. Take some of the black melted chocolate and make a pupil in each eye by piping it in.
• Let the Oreo pops chill in the fridge another 10 minutes.
• Once they are set, keep them in the fridge until ready to serve or package up to give to friends and family!