Ingredients
12Double Stuf Oreos,plus a few extra
12mini oreos
6ozvanilla almond bark,4 squares
sugar crystal sprinkles,pink and red
conversation hearts,mini, pink, like Ferrara Pan
12 sucker sticks, 8-inches
Preparation
Using a knife, split the mini Oreos and remove the cream center to yield 24 mini Oreo pieces.
Pour the pink sprinkles into a small bowl.
Melt the almond bark in a microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth.
Dip the bottom tip of a conversation heart in the almond bark, scrapping off excess, then insert it into the top center of the Oreo with the heart facing the backside.
Take 2 of the mini Oreos, then dip the bottom tip in the melted almond bark. Insert each one next to the conversation heart.
Dip the bottom half of the Double Stuf Oreo into the melted almond bark, allow excess to drip off and scrape the excess from the back and bottom edge.
Dip the almond bark coated cookie into the pink sprinkles, then coat evenly.
Dip about 1-inch of the sucker stick into the almond bark, then insert the stick through the center of Oreo before coating hardens.
Lay the cookie on the wax paper, then allow the coating to harden.
Spoon some of the melted almond bark into a small Ziploc bag, then snip a tiny tip off of one corner.
Pipe the polka dots over the pink sprinkles and one oval in the center of the conversation heart bow. Allow to harden.
Repeat the same with the mickey mouse pops, omitting the conversation hearts and using red sprinkles in place of pink.
Pipe two small buttons with melted almond bark instead of polka dots.
Serve, and enjoy!
