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    You are in: Home / Recipes / Oreo Flowers Recipe
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    Oreo Flowers

    Oreo Flowers. Photo by bbblampwork

    1/12 Photos of Oreo Flowers

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

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    Units: US | Metric


    1. 1
      Melt chocolate chips in the microwave until melted and smooth. Stir often.
    2. 2
      Carefully put oreo cookies on the popsicle sticks.
    3. 3
      Cover oreo cookie with melted chocolate.
    4. 4
      Place oreo on wax paper.
    5. 5
      Add gumdrops on top.
    6. 6
      Allow it to cool and harden.
    7. 7
      Share your oreo cookie with your friends!

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    Ratings & Reviews:

    • on February 11, 2009


      These were so fun to make and they went over really well with the young women at church. I did stick the Oreo's in the oven for just a minute to soften them before putting the lollipop sticks in. Then I put them right in the freezer to harden. I used vanilla melt wafers to dip and it was super easy and I had absolutely no problem with anything falling apart. Thanks so much for this fun idea!

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    • on December 28, 2008


      Made these with my best friends daughter and it was so much fun. She had a great time giving them out and everyone just raved. We used candy coating and sprinkles and M&M's. Too cute!

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    • on June 15, 2008


      This was such fun!!! The kids and I put this together for a father's day gift. They turned out wonderful. I used candy coating that I got at the craft store. I also used m&m's and some kissables. I will be making this again and again. Can't wait for the difderent holidays. I will also be trying milk chocolate as well.

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    Read All Reviews (17)


    Nutritional Facts for Oreo Flowers

    Serving Size: 1 (125 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 217.3
    Calories from Fat 110
    Total Fat 12.2 g
    Saturated Fat 6.2 g
    Cholesterol 5.9 mg
    Sodium 71.1 mg
    Total Carbohydrate 25.6 g
    Dietary Fiber 0.4 g
    Sugars 22.7 g
    Protein 2.2 g

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