Ingredients 2 x 154g packs of Oreo cookies
150g Nutella or cream cheese
200g cooking chocolate
Approx 20 tsp hundreds and thousands
Line a baking tin with grease proof paper, use a tin that will fit in the freezer.
Using a food processor, whizz the Oreos into fine crumbs. Tip into a bowl and add the Nutella or cream cheese.
Mix together to form a thick, sticky dough.
Wash hands under cold tap to ensure hands are cool and then start rolling the mixture into small balls. This mixture should make about 20. Divide the mixture into quarters to help make even sized balls. If the mixture starts to get sticky, wash your hands under a cold tap again.
Lay the balls on the baking tray and then transfer to the freezer and leave then to chill for 15 minutes.
With 5 minutes before the balls ae ready, melt the chcolate in a bowl over simmering water.
Dip the end of the lollipop sticks into the melted chocolate and push one into each ball.
Once the stick is inserted, lay the ball back of the baking tray with the sticks pointing up.
Pour the hundreds and thousands into a small bowl.
Once all the balls have sticks in them, start dipping the balls into the melted chocolate. Swirl them around and let excess drip off.
Next, roll the ball lightly in the hundreds and thousands and then lay them down on the baking tray.