Chocolate Chip Monster Pops Recipes

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NO-BAKE MONSTER CEREAL POPS



No-Bake Monster Cereal Pops image

These mini monsters are made with a marshmallow and cereal mixture and dipped in chocolate for an added layer of flavor.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 30

Number Of Ingredients 8

1/2 cup butter
1 bag (10 oz) miniature marshmallows
8 cups desired monster cereal (such as Boo Berry®, Frankenberry®, Count Chocula®, Yummy Mummy™ and/or Frute Brute™)
30 paper lollipop sticks
24 oz vanilla-flavored candy coating (almond bark), chopped
Pink, purple, blue and/or green neon liquid food color
Multicolored candy sprinkles
60 candy eyes

Steps:

  • Spray 30 mini muffin cups with cooking spray.
  • In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth. Stir in cereal until evenly coated. Spoon mixture by heaping tablespoonfuls into muffin cups. Insert paper lollipop stick into each cup, forming cereal mixture around stick.
  • Refrigerate at least 1 hour or until cereal mixture is completely set. Carefully remove pops from muffin cups.
  • Dip and decorate half of the pops at a time: In 1-quart microwavable bowl, microwave 12 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted; stir until smooth. Color melted candy coating with liquid food color of choice. Dip part of each cereal treat pop into melted candy coating to partially cover with coating. Immediately sprinkle with candy sprinkles. Place on waxed paper-lined cookie sheet. Melt remaining candy coating; color as desired. Dip remaining pops, and sprinkle with candy sprinkles. Allow to set until candy coating is completely hard, about 1 hour.
  • Use remaining candy coating to attach 1 or 2 candy eyes to each pop.

Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 9 g, ServingSize 1 Pop, Sodium 110 mg, Sugar 24 g, TransFat 0 g

MONSTER CHOCOLATE CHIP COOKIES



Monster Chocolate Chip Cookies image

Not sure where this recipe came from but I love the soft chewy center and the crisp outside. I like to toast the pecans but they taste fine untoasted as well.

Provided by grumpychef

Categories     Drop Cookies

Time 33m

Yield 24-26 cookies, 24-26 serving(s)

Number Of Ingredients 12

2/3 cup shortening
2/3 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup pecans, chopped
1/2 cup flour

Steps:

  • Preheat oven to 375 degrees.
  • Spray cookie sheets with baking spray.
  • toast pecans in oven or in saucepan over medium heat.
  • cream shortening, butter, and sugars.
  • add eggs and vanilla.
  • combine dry ingredients (3-1/2 cups flour, salt, and baking soda). Add them to the creamed mixture and stir well.
  • Stir in toasted pecans and chocolate chips.
  • Dip a 1/4 cup baking scoop into a bowl of extra flour, tap excess flour off the scoop (this will prevent dough from sticking to the scoop, redip in flour as needed).
  • drop cookie dough by 1/4 cupfuls onto greased cookie sheet at least 2 inches apart.
  • bake 13-15 minutes (13 for chewier cookie, 15 for crisper cookie).
  • cool on cookie sheet for about 5 minutes before removing from the baking sheet.

Nutrition Facts : Calories 343.8, Fat 18.9, SaturatedFat 7.6, Cholesterol 31.2, Sodium 197.1, Carbohydrate 42.7, Fiber 1.8, Sugar 25.1, Protein 3.7

SILLY MONSTER COOKIE POPS



Silly Monster Cookie Pops image

Decorate Betty Crocker™ sugar cookie pops with Betty Crocker™ decorating icing to make these cute monster cookie pops come to life.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 20

Number Of Ingredients 7

1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
20 craft sticks (flat wooden sticks with round ends)
Betty Crocker™ decorating tips (for use with Betty Crocker™ decorating icing)
Betty Crocker™ black, orange and green decorating icing (from 4.25-oz tubes)
1/3 cup candy corn
1 package (0.88 oz) Betty Crocker™ Candy Eyeballs decors

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 1 1/2-inch balls. On ungreased cookie sheet, place balls 2 inches apart. Flatten slightly. Insert craft stick halfway into each dough ball.
  • Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • Attach star tip to each tube of icing; frost cookies. Attach candy corn and candy eyes as desired. Attach plain tip to each tube of icing; pipe mouths and teeth on cookies as desired.

Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 28 g, TransFat 0 g

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