Ingredients
Method
1.Process biscuits in a food processor until mixture resembles fine crumbs. Using a fork, combine biscuit crumbs and frosting in a medium bowl. Roll level tablespoons of the mixture into balls. Place balls on a baking paper-lined tray, freeze 1 hour or refrigerate 3 hours or overnight, until firm.
2.Stir cookies and cream chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Transfer to a heatproof jug.
3.Dip the end of one stick into the chocolate, then push it about halfway into a cookie ball. Return to tray. Repeat with remaining sticks and cookie balls. Place in the freezer for about 5 minutes to set.
4.Dip one cake pop into the chocolate, rocking back and forth to coat; don’t swirl the pop, or it’ll break. Allow excess chocolate to drip back into the jug. Stand pop upright in a styrofoam block until set. Repeat with remaining cake pops. Re-melt chocolate as necessary.
5.Stir dark chocolate in a small heatproof bowl over a small saucepan of simmering water until smooth (don’t let water touch base of bowl). Dip half of each cake pop into dark chocolate and scatter with sprinkles. Slide a straw over each stick, pushing up into the chocolate. Stand upright to set.
