CANDY BAR COOKIE POPS
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
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
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
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
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
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
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
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
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
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
Cookies and candy! What child could resist this?
Provided by Julie
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 20
Number Of Ingredients 11
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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- In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
- Heat oven to 350°F. Cut cookie dough into 22 slices. With floured fingers, roll each slice into ball; flatten each slightly in hand. Place wooden stick on dough with end at center; top with candy bar. Wrap dough around stick and candy, covering and sealing completely. On ungreased cookie sheets, place 2 inches apart, overlapping wooden sticks as necessary.
- Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes on cookie sheets. Remove from cookie sheets to cooling racks. Cool completely, about 1 hour. (Do not pick up cookie pops using sticks until completely cooled.)
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- Preparation: 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.
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