1. Insert wooden pop stick into filling in center of each cookie; place on waxed paper-covered rimmed baking sheet. Freeze 10 mins.
2. Mix melted chocolate and oil until blended. Dip cookies, 1 at a time, in chocolate mixture, turning to evenly coat both sides of each. Return to baking sheet. Top with sprinkle.
3. Refrigerate 30 mins or until chocolate coating is firm.