Bring the fun this holiday season with Chocolate Pocky Pops – a lolliop with an edible stick!
Pocky is one of my favorite ready-to-eat treats, and I’m always looking for ways to incorporate it into my confectionery – cue these pops! I dreamed them up after finding myself with a surplus of cookie crumbs after a freelance project. I was able to use up some of my stock and get some cute chocolate goodies to share with my friends!
The ball end of the pops are a simple mixture of cookie crumbs and cream cheese. If you’ve ever made Oreo truffles, then this is almost a ringer in flavor and texture. I used plain chocolate wafer crumbs, but you could also use pulverized Oreos if you prefer.
A Pocky stick is added to the cookie truffles, and then dipped in chocolate and toppings. I really went all in with the variety of toppings. I ended up with six variations!
L to R: Top – Walnut, pecan, pistachio. Bottom – Coconut, raspberry powder, peanut.
Freeze dried raspberry powder added some gorgeous holiday color! To make the powder, grind freeze-dried raspberries in a food processor to a fine powder. Freeze-dried raspberries can be found at most grocery stores (and Trader Joe’s). I love using it in all kinds of pastry applications, so I keep a jar of ready-made raspberry powder on hand.
These were a lot of fun to assemble, and so tasty. My favorite flavor was salted pistachio, so I’ll be making more of those this season!
Chocolate Pocky Pops
- 2 3/4 cups chocolate wafer crumbs 11 oz. pulverized
- 1 package 8 oz. cream cheese, at room temperature
- 24 oz. chocolate confectioners’ coating such as almond bark or Candiquick
- 21 chocolate Pocky sticks about one 2.47 oz. box
- 1/3 cup ground roasted salted pistachios
- 1/3 cup toasted shaved coconut
- 1/3 cup ground honey-roasted peanuts
- 1/3 cup freeze-dried raspberry powder
- 1/3 cup ground toasted walnuts
- 1/3 cup ground toasted pecans
- Line two or more baking sheets with parchment paper
- Combine cookie crumbs and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat until thick non-sticky dough forms (squeeze a little in your hand – it should hold together). Roll dough by the generous tablespoon into about 21 balls.
- Melt the confectioners’ coating in the microwave at 100% powder in 30 second increments until the candy can be stirred smooth. Dip the chocolate end of a Pocky stick into the candy and insert into a ball; lay on the prepared pan. Repeat process with remaining Pocky sticks and cookie balls. Refrigerate until set, about 5 minutes.
- Reheat candy coating if necessary. To dip, hold each Pocky pop at the Pocky stick just below the truffle ball with your thumb and forefinger (the Pocky sticks are prone to break if held at the bottoms); dip into the melted candy. Immediately dip or sprinkle over the toppings of your choice. Return the pops to the prepared pans. Refrigerate until set, about 20 minutes. Remove pops from the baking sheets by picking them up by the ball end and transfer them to a pretty serving platter.
- Refrigerate until ready to serve.