One-Eyed Monster Oreo Pops

• Place a piece of parchment paper on cookie sheet.
• Place the lavender 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 lavender 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.
• 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 tap or shake off excess chocolate.
• Place the Oreo Pops on a baking sheet lined with parchment paper.
• Add a candy eyeball to each of the dipped cookies or add more, they make all kinds of eye candy sizes!
• Then chill once again in the fridge for 10 minutes.
• Once they are set, keep them in the fridge until ready to serve or package up to give to friends and family!