Method

1. Melt the Chocolate: Place the dark chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until smooth and fully melted. Avoid overheating, as chocolate can burn easily. You can also melt using a bain-marie ( the chocolate in a heat proof bowl on top of a saucepan filled with simmering water, allow to melt).
2. Prepare the Oreos: Carefully twist the Oreos in half and lay two Oreo halves down, so they’re touching. Drizzle some melted chocolate in the middle and lay on a pretzel stick. Drizzle on some more chocolate and place on the other Oreos half to sandwich. The melted chocolate acts as a glue to hold everything together and stay on the pretzel stick.
3. Place into the freezer for 10 minutes to allow the chocolate to set.
4. Dip the Oreos: Holding the stick, dip each Oreo into the melted chocolate until fully coated. Allow any excess chocolate to drip off back into the bowl, then place the pops on a baking tray lined with grease proof paper.
5. Return back into the freezer while you melt the white chocolate.
6. Using the same method (microwave or bain-marie), melt the white chocolate until smooth, then transfer into a piping bag. Snip off a small tip.
7. When the Oreo pops are set, pipe on the gingerbread details, eyes, buttons and swirls. As the Oreo pops will be chilled the white chocolate should set fast, if not, return back into the freezer for a few minutes
8. Serve: Once set, your Gingerbread Oreo Pops are ready to enjoy! They can be wrapped individually in treat bags and tied with a ribbon for a cute holiday gift.
9. Enjoy!