• Place your Small Bonmat on the top of your Small Perforated Baking Sheet. Set Aside.

CAKE POP PREPARATION

• Place the Oreo cookies in a food processor and pulse into fine crumbs, transfer to a mixing bowl. NOTE: You can also place them in a Ziploc bag and crush them with a rolling pin into fine crumbs.
  18.71 oz Halloween Oreo Cookies
  
• Add the softened cream cheese and beat with a hand mixer on high speed until smooth and combined.
  8 oz cream cheese
  
• Use a small cookie scoop to create evenly sized balls of the Oreo mixture, and then roll each one in the palms of your hands to make it smooth. Set the balls on your Small Bonmat. Place the Oreo balls into the freezer for 30 minutes while melting the white chocolate.
  

WHITE CHOCOLATE PREPARATION

• Place the white chocolate in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth. Stirring well to combine. Remove from heat and set aside to cool down while taking the Oreo balls out of the freezer.
  16 oz white chocolate
  

ASSEMBLY

• Use a fork to dip each ball completely into the melted chocolate. Lift the fork and tap it to remove any excess coating. Place the each ball back onto the baking tray and back into the refrigerator to allow the coating to set.
  
• Add some black frosting on top of each Oreo balls and place a knife fondant decoration on top. Keep refrigerated until it is time to enjoy. "BONE" Appétit & Happy Halloween!
  
• N.B. Storage is best when placed in the refrigerator up to 3 days.