LLLAEAEAEAEEEE ’’S E KSE PPIESE
1½ (14.1-ounce) packages
refrigerated piecrusts
1 large egg
1 tablespoon water
9 wooden ice pop sticks, soaked
in water overnight
11 Double Stuf Oreo Cookies, divided
½ cup marshmallow crème
½ cup vanilla-fl avored candy
coating, melted according to
package directions- Preheat oven to 400°. Line rimmed
baking sheets with parchment paper. - On a lightly fl oured surface, roll dough
to ¼-inch thickness. Using a 3-inch
round cutter, cut 18 circles from dough,
rerolling scraps as necessary. - In a small bowl, whisk together egg
and 1 tablespoon water. Brush egg wash
onto wooden sticks, and press lightly
onto half of circles. Place circles, stick
side down, on prepared pans.- Place 1 cookie in center of each
circle on pan; spoon about 1 tablespoon
marshmallow crème onto each cookie.
Gently stretch remaining rounds, and
place on cookies and marshmallow
crème. Crimp edges with a fork to seal.
Cut a small slit in top of dough to
release steam. - Bake until edges are golden brown,
12 to 15 minutes. Let cool completely
on a wire rack. - Drizzle candy coating onto pies; crush
remaining 2 cookies, and sprinkle onto
coating. Let stand until coating is set,
about 10 minutes. Store in an airtight
container for up to 2 days.
Cookies and Cream
Pie Pops
Makes 9- Bakinğ TiǙ -
It’s important not to skip soaking the wooden sticks
in water so that they do not burn in the oven.