Chocolate-dipped Peanut Butter Marshmallow Oreo Pops

So I got bored the other day while I was waiting for my Chocolate-dipped S'more Pops to set and I found some Double-Stuf Oreos in the pantry.  I thought I'd try a little spin-off on Oreo pops and add marshmallow and pb.  The result is a cute pop that tastes a LOT like Peanut Butter Patties (Does anyone know what I'm talking about?  I have no idea what the pb Girl Scout cookies are called nowadays, but back when I was a Daisy and slap bracelets and pogs were cool- we called them Peanut Butter patties).  I LOVED this combinated.  These may be my favorite pop yet.

Chocolate-Dipped Peanut Butter Marshmallow Oreo Pops

-Double Stuf Oreos
-Marshmallows (I used flat)
-Peanut butter
-Dipping chocolate (I used Guittard milk chocolate chips)
-Vegetable oil
-Wooden Sticks

Twist your Oreos apart, trying to keep the cream all on one side.  Some of them may break.  Feel free to eat those. Snip your marshmallows in half. Top each cream side of your cookie with 1 tsp peanut butter.  Top the other side with half a marshmallow.  Like this:

Microwave the marshmallow-topped cookies (but not the pb ones!) in the microwave until marshmallow has puffed and is hot.  Re-adjoin your cookies by smushing a marshmallow side and a pb side together.  Push in a wooden stick, and move to freezer for about 20 minutes to harden.

Melt your dipping chocolate (50% power, stirring every 30 seconds until melted is a good rule).  As always be careful not to overheat. It's a good idea to stir those last few lumps out by hand and let the chocolate cool down, instead of microwaving it to smithereens.  Add a few teaspoons of vegetable oil until you have a decent consistency.

Spoon chocolate over each pop allowing the excess to run off.  If your pops are frozen enough, you can tap the stick against the side and the chocolate will come off nice and evenly.  Place on a parchment-lined cookie sheet and add sprinkles or cookie crumbs if desired.  Move to freezer to cool and harden.  Store in refrigerator in airtight bag or container.  Allow to come to room temperature before serving.