Candy Bar Cookie Pops Recipes

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CANDY BAR COOKIE POPS



Candy Bar Cookie Pops image

Turn five food ingredients into chocolaty cookie pops with real kid appeal.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 28

Number Of Ingredients 6

14 fun-size milk chocolate-covered candy bars with chewy caramel and crispy crunchies (from a 12.5-oz bag)
28 craft sticks (flat wooden sticks with round ends)
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup vegetable oil or melted butter
1 egg
1/2 cup powdered sugar or Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line cookie sheet with foil. Cut each candy bar in half crosswise. Poke craft stick into side of each.
  • In large bowl, mix cake mix, oil and egg with spoon until dough forms. For each cookie pop, form 1 rounded tablespoonful of dough into a ball; flatten in palm of hand, and place candy on top. Form dough around candy, sealing well. Roll in powdered sugar to cover completely. Place 2 inches apart on cookie sheet.
  • Bake 11 to 13 minutes or until set. Cookie will appear moist in the cracks. Let cool on cookie sheet 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie Pop, Sodium 160 mg, Sugar 14 g, TransFat 0 g

NO-BAKE CHOCOLATE COOKIE POPS



No-Bake Chocolate Cookie Pops image

Skip the oven and satisfy your sweet tooth with a recipe for No-Bake Chocolate Cookie Pops decorated with your choice of toppings.

Provided by Kelly Senyei

Time 20m

Number Of Ingredients 6

18 chocolate sandwich cookies with cream filling
4 ounces cream cheese
1 1/2 cups milk chocolate or semisweet chocolate chips
1 Tablespoon vegetable oil
Assorted sprinkles, crushed nuts or toasted coconut flakes
Lollipop sticks

Steps:

  • Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
  • Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
  • Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.

Nutrition Facts : Calories 205 kcal, Carbohydrate 24 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 11 mg, Sodium 110 mg, Sugar 18 g, ServingSize 1 serving

SURPRISE COOKIE POPS



Surprise Cookie Pops image

You will only need two ingredients-and some Popsicle sticks-to make this fun dessert. Store-bought dough and candy bars combine for a dozen sweet treats that will have your kids reaching for more.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 3

2 Milky Way candy bars (2.05 ounces each)
12 Popsicle sticks
1 tube (18 ounces) refrigerated chocolate chip cookie dough

Steps:

  • Cut each candy bar widthwise into six pieces; insert a Popsicle stick into each. Cut cookie dough into 12 pieces. Flatten dough; wrap each piece around each candy bar piece, forming a ball. , Place 3 in. apart on ungreased baking sheets. Bake at 350° for 13-15 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks.

Nutrition Facts : Calories 418 calories, Fat 19g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 201mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

CANDY BAR COOKIE BARS



Candy Bar Cookie Bars image

These candy bar cookie bars are delicious cookie bars packed full of your favorite chopped chocolate bars. They are a perfect way to use up leftover Halloween candy!

Provided by Aimee

Number Of Ingredients 9

1 cup butter ((2 sticks, softened))
1 cup brown sugar
1/2 cup white sugar
2 large eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate candy ((chopped up))

Steps:

  • Preheat your oven to 350 degrees. Prepare a 9×13 baking pan with cooking spray
  • In a large bowl, mix together the butter, brown sugar and white sugar for about 2 minutes until light and creamy.
  • Add the eggs and vanilla and stir well.
  • Add in all the dry ingredients; flour, baking soda and salt and stir in.
  • Pour in your chopped candy and fold it into the batter.
  • Dump batter into your prepared 9×13 pan.
  • Bake in preheated oven for about 20-25 minutes until the top is golden and the center is mostly set.
  • Allow to cool before cutting and serving.

Nutrition Facts : Carbohydrate 40 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 170 mg, Fiber 3 g, Sugar 22 g, Calories 346 kcal, ServingSize 1 serving

PEANUT BUTTER COOKIE POPS



Peanut Butter Cookie Pops image

A miniature candy bar is the hidden treat inside these cookie pops, which are fun for all ages. My sons brought these cookies home from school after their teacher made a bunch for her class. The kids loved nibbling them on a stick. Of course, the taste also was instant hit! -Martha Hoover, Coatesville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
1/2 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 wooden craft sticks
12 fun-size Snickers or Milky Way candy bars

Steps:

  • In a small bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla until light and fluffy. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Insert a wooden stick into the small end of each candy bar. Divide dough into 12 pieces; wrap one piece around each candy bar. Place 4 in. apart on ungreased baking sheets. , Bake at 375° for 14-16 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts :

COOKIE POPS



Cookie Pops image

Cookies and candy! What child could resist this?

Provided by Julie

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 20

Number Of Ingredients 11

¾ cup white sugar
¾ cup packed brown sugar
¾ cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
1 cup candy-coated milk chocolate pieces
20 lollipop sticks

Steps:

  • In a large bowl, cream together white sugar, brown sugar, and butter. Add vanilla and eggs; mix well. Sift together flour, baking soda, and salt; stir into butter mixture. Finally, mix in rolled oats. Refrigerate dough for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll dough into 2 inch balls. Place balls on a cookie sheet, Press down slightly, and insert a lollypop stick into each one. These will spread a bit so don 't put too many to a pan. Bake 8 to 12 minutes, or until golden brown. Cool 1 minute then arrange small candies into a happy face design. The cookies will be chewy, but firm.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.7 g, Cholesterol 38.4 mg, Fat 10.2 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 6 g, Sodium 186.4 mg, Sugar 22.3 g

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