24 oz. pkg. Plymouth Pantry Almond Bark, could also use chocolate flavor
Decors for decorating
Sucker sticks
Sucker bags and ties
Break up almond bark into smaller chunks and place in microwave-safe bowl. Melt on high for 60 seconds, stir. Repeat in 15-second increments until smooth and melted, stirring each time. Dip a sucker stick into the melted almond bark. Carefully separate an Oreo (I used a twisting motion to avoid cracking) and press the coated sucker stick into the center of the frosting. Put the cookie back together and press carefully. Let dry for a few minutes.
Hint: If the cookies crack when you separate them, don't freak out. Just press the cookie back together. The next step will cover the crack and you won't even notice it.
Hold the cookie by the sucker stick and dip into the melted almond bark, covering both sides. Lay on cookie sheet lined with waxed paper. Sprinkle with decors before it cools and hardens. You can also drizzle a different color of melted almond bark or chocolate from a ziplock bag with a corner cut out. Let the completed suckers set until hardened. Wrap in sucker bags. Here's the tutorial where I got the idea.
Makes about 33. Enjoy!
Those look so good!
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