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These Love Bug Cookie Pops are made with Double Stuf Oreos dipped in smooth white almond bark, decorated with pink and red candy coating, and finished with simple sprinkle details. They’re cute, kid-friendly, and easy enough for classroom treats, party trays, or Valentine gift boxes.Valentine’s Day looks a little different once you have kids. Instead of a quiet dinner out, it’s heart-shaped everything, extra sprinkles, and a kitchen that somehow ends up looking like a craft table. And honestly, I love it.

These Love Bug Cookie Pops are the kind of treat that makes everyone smile because they’re adorable, they’re easy, and they start with something we all already know and love: Oreos. They’re dipped, decorated, and finished with a simple “love bug” face and heart antennas that feel fancy but are surprisingly doable at home.

If you’ve been wanting a Valentine treat that looks impressive on a dessert tray without requiring complicated baking or decorating skills, this is the one. The best part is you can make them ahead, keep them chilled, and pull them out whenever you need a fun dessert for a party, a school event, or a sweet surprise at home.

Why you’ll love these Love Bug Cookie Pops

• They start with Oreos, so there’s no baking and no dough to fuss with.

• Double Stuff cookies make the sticks stay put much more easily.

• Almond bark melts smoothly and sets up nicely for dipping.

• They’re perfect for kids’ parties, classrooms, bake sales, and Valentine gift boxes.

• You can keep the decorating simple or go all out, depending on your time.

Ingredients you’ll need (in order of use)

Cookie pops

• Double Stuff Oreos

• Lollipop sticks

• White almond bark (about 8 ounces / 1/2 pound)

• Pink melting wafers or candy melts

• Red melting wafers or candy melts

• Heart-shaped sprinkles (for cheeks and antenna tips)

• Large white sprinkles or candy eyes (for eyes)

• Black candy melts (or a black edible marker/gel icing) for pupils

• Red decorating gel/icing (or red candy melts in a piping bag) for the smile

• Lip sprinkles (optional, but really cute)

Supplies

• Wax paper

• Baking sheet

• Microwave-safe bowls

• Spoon or dipping tools

• Piping bag or zip-top bag with a tiny corner snipped

How to make Love Bug Cookie Pops

1) Prep the cookies

Insert lollipop sticks into Double Stuf Oreos (the extra filling helps the stick hold better). Place the cookies on a wax paper–lined baking sheet and freeze while you melt the coating.

2) Dip in white almond bark

Melt the white almond bark until smooth. Dip each Oreo once, gently shake off excess, and place back on wax paper. Freeze 5 minutes. Dip a second time for a thicker, smoother coat and freeze again for 5 minutes.

Why the double dip matters: it gives you a cleaner finish and makes the decorations stand out more.

3) Add the pink and red “love bug” color

Melt pink and red candy melts. Dip the top half of each pop at an angle in one color, let excess drip off, then dip the other side in the second color. Set on wax paper.

4) Decorate the face

Work while the coating is still soft:

• Add heart sprinkles right away so they stick.

• Attach large white sprinkles (or candy eyes) using a dot of melted chocolate.

• Add a small dot of black candy melt for the pupils.

• Pipe a thin red smile and add a lips sprinkle if you have it.

5) Make and attach the antennas

On wax paper, pipe thick antenna shapes using melted chocolate/candy melts, then place a heart sprinkle at the end of each one. Freeze 5–10 minutes until firm. Attach antennas to the top of each pop with a little melted chocolate.

Tips for a smooth, “not messy” finish

• Use almond bark for the white coating because it melts smoother than white chocolate chips.

• Freeze between dips so the coating sets quickly and stays even.

• Keep your wax paper tray in the freezer and rotate pops in and out while you decorate.

• If candy melts seem thick, warm them in short bursts and stir well (overheating makes them seize).

• If decorations keep sliding, let the dipped coating set for 1–2 minutes, then add details.

Variations

• Make “ladybugs” by using red and black melts instead of pink and red.

• Skip the lips and pipe a simple smile for a cleaner look.

• Use mini heart sprinkles for cheeks and save larger hearts for antennas.

• Turn these into party favors by wrapping each one in a clear treat bag and tying with ribbon.

Storage and make-ahead

• Store finished pops in an airtight container in the refrigerator for up to 5 days.

• If stacking, separate layers with wax paper so decorations don’t smudge.

• For best results, keep them chilled until about 10–15 minutes before serving.

FAQ

Do I have to use Double Stuf Oreos?
It’s strongly recommended. The extra filling helps the stick stay in place much better.

Can I use white chocolate chips instead of almond bark?
You can, but almond bark melts smoother and coats more evenly.

Why dip twice in almond bark?
Double dipping gives a thicker, smoother coat and makes the colored top and decorations look cleaner.

Can I make these the day before a party?
Yes. They hold up very well chilled, and they’re a great make-ahead treat.

Looking for more Valentine’s treats that are fun to make, share, and gift? These reader-favorite recipes are perfect for parties, dessert trays, classroom treats, or cozy holiday baking:

• Valentine’s Candy Bark – Easy no-bake chocolate bark loaded with colorful candy and sprinkles that’s perfect for dessert boards and sweet gifting.

• Glazed Strawberry Cake Bites – Soft strawberry cake bites finished with a sweet glaze for a simple, cheerful Valentine’s dessert.

• Chocolate Cheesecake Cookie Bites – Bite-sized chocolate cookie cups filled with creamy cheesecake that make irresistible Valentine treats.

• Hot Fudge Brownie with Cream Cheese Frosting for Two – Rich and fudgy brownies topped with smooth cream cheese frosting — ideal for a cozy Valentine dessert for two.

• Valentine Puppy Chow – A festive sweet snack mix full of candies, cereals, and Valentine colors that’s perfect for parties, gifting, and crunchy sweet snacking.

Continue to Content

Love Bug Cookie Pops

Yield: 20

Prep Time: 30 minutes

Chill Time: 20 minutes

: 50 minutes

Total Time: 1 hour 40 minutes

Double Stuf Oreos dipped in smooth almond bark, decorated with pink and red candy coating, sprinkles, and cute heart antennas for an easy Valentine treat.

Print

Ingredients

• 20 Double Stuf Oreos
• 20 lollipop sticks
• 8 oz white almond bark (about 1/2 pound)
• 1/2 cup pink candy melts (more as needed)
• 1/2 cup red candy melts (more as needed)
• Heart-shaped sprinkles (for cheeks and antenna tips)
• Large white sprinkles or candy eyes
• Black candy melts (or black decorating gel)
• Red decorating gel/icing (or red candy melts)
• Optional: lips sprinkles

Instructions

1. Line a baking sheet with wax paper. Insert lollipop sticks into Double Stuf Oreos and place on the tray. Freeze while you melt the coating.
   
2. Melt white almond bark until smooth. Dip each Oreo once, shake off excess, place on wax paper, and freeze 5 minutes. Dip a second time and freeze 5 minutes.
   
3. Melt pink and red candy melts. Dip the top half of each pop at an angle in one color, then dip the other side in the second color. Set on wax paper.
   
4. Before the coating sets, add heart sprinkles. Attach white sprinkles/candy eyes with a dot of melted chocolate, then add black pupils. Pipe a red smile and add lips sprinkles if using.
   
5. Pipe antenna shapes on wax paper, add a heart sprinkle at each tip, and freeze 5–10 minutes. Attach antennas to pops with a little melted chocolate.
   
6. Chill until fully set, then store in an airtight container in the refrigerator.

Notes

You can scale this up or down easily based on how many Oreos you decorate.

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