In your food processor, pulse together the lemon Oreos and melted butter until the mixture is like wet sand (a few slightly larger chunks here and there are fine).

Line an 8”x8” or 9”x9” square pan with aluminum foil. Press the Oreo crumbs into and even layer on the bottom. Place in the freezer for at least 30 minutes to firm up.

Allow a pint of lemon gelato to soften to a spreadable consistency. Spread in an even layer over the frozen Oreo crust and return to the freezer for at least 2 hours.

Using a very shark knife, cut into 16 bars. Press a lollipop stick into each bar, straight into the gelato (this is much easier than trying to skewer it…just let it kinda melt into the gelato). Try to get it to the bottom of the gelato layer, but don’t break through the Oreo layer. Return to the freezer for at least 2 more hours.

In a large bowl (or 2 bowls if you’re using two different chocolates), combine the chocolate and coconut oil. Melt in the microwave for 30 seconds. Stir well, and then return to the microwave for 15-second increments, stirring well after each time, until the chocolate is melted and smooth.

Remove the bars from the freezer and dunk into the melted chocolate, using a spoon to fully coat each bar. Working quickly, add your sprinkles to your still warm chocolate (it will harden up quickly when it comes into contact with the cold bars), doing one bar at a time.

Freeze the bars until solid and chocolate is set.