Caramel 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

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