Oatmeal Creme Pie Cake Pops
Oatmeal creme pie cake pops turn the classic Little Debbie treat into an impressive and fun remake. No baking needed at all to make cake pops that’s better than Starbucks.
Hey Little Debbie fans- this one is for you!
I am a huge fan of Little Debbie Oatmeal Cream Pies.
We’re talking to the point where I’ve made Homemade Little Debbie Oatmeal Creme Pies and Copycat Little Debbie Oatmeal Cream Pie Ice Cream.
Why not add one more Little Debbie treat to the mix?
These oatmeal creme pie cake pops use the classic Little Debbie treat as the base of the pop.
When you mix them with some cream cheese frosting and almond bark, magic happens!
Ingredients
To make this you’ll need:
- Little Debbie Oatmeal Cream Pies– There’s no substitute for this. Make sure you have a couple extra for the crumble topping.
- Cream cheese frosting– Your favorite store bought brand. No need for homemade frosting.
- Vanilla almond bark– Buy this in the baking section near the baker’s chocolate.
You’ll also want to have cake pop sticks and parchment paper.
How to Make
Oatmeal creme pie cakes pops are pretty easy to make.
Start by mixing your oatmeal creme pies and cream cheese frosting together on high in the bowl of a stand mixer fitted with the paddle attachment until well combined.
Knead together into a giant ball of dough.
Then use a cookie scoop to scoop out dough and roll it into a ball.
Put the oatmeal creme pie ball onto a baking sheet lined with parchment paper.
Repeat this until you have used up all the dough mixture.
Refrigerate them for one hour so you can dip them when they are chilled.
Microwave the almond bark in one minute intervals, stirring after each, until smooth.
Then dip the end of a cake pop stick in the melted almond bark and push into the center of each oatmeal ball.
Let bark set.
Then dip the rest of the cake pop into the melted almond bark and shake off the excess.
Set on a parchment paper lined baking sheet or plate.
Immediately top with crumbled oatmeal creme pie.
Repeat until you have made all the cake pops.
Once the almond bark has hardened, serve and enjoy!
Storing
Store these in an an air tight container in the fridge for up to 5 days or so.
Tips and Tricks
- Don’t skip refrigerating the oatmeal creme pie balls before dipping them. Refrigerating them helps them stay together while you dip them in the almond bark.
- Can’t find almond bark? Use vanilla candy melts or even melted white chocolate instead.
- Make sure to set the dipped pop on parchment paper so it releases easily.
Other Cake Pop Recipes
These oatmeal creme pie cake pops are such a treat for Little Debbie fans!
Make them and enjoy!
Looking for other cake pop recipes?
Try these:
If you’ve tried these OATMEAL CREME PIE CAKE POPS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Oatmeal Creme Pie Cake Pops
Ingredients
- 16 Little Debbie Oatmeal Creme Pies
- ● ⅛ cup of Cream Cheese Frosting
- ● 1 lb. of Vanilla Almond Bark
- ● ½ cup of Crumbled Oatmeal Creme Pie
- ● Cake Pop Sticks
- ● Parchment Paper
Instructions
- Start by adding your oatmeal creme pies and cream cheese frosting to a stand mixer.
- Mix on high until well combined. Knead together into a giant ball of dough.
- Use a cookie scoop to remove dough and roll into a ball. Keep them even.
- Place in the fridge for one hour. You want to dip them chilled.
- Place your almond bark in the microwave. Microwave in one minute intervals, stirring after each, until smooth.
- Dip the end of a cake pop stick in chocolate and push into the center of each oatmeal ball. Let chocolate set.
- Once the chocolate is set, dip the rest of the cake pop in chocolate and shake off the excess. Set on parchment paper.
- Immediately top with crumbled oatmeal creme pie.
- Once chocolate has hardened, serve and enjoy! A Little Debbie favorite, Turner cake pop!
