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Fun Winter Cookie Pops Recipe
Submitted by: Amanda Formaro
[Amanda is the owner of FamilyCorner.com Magazine.]
If you are looking for a fun and easy recipe to do with the kids, try
these deliciously simple Winter Cookie Pops. The kids will smile and
giggle while making these treats, and will have something fun to give to
family and friends! Try different decorations for other times of the year too!
Ingredients:
- 20 vanilla wafer cookies
- 1/2 cup peanut butter
- 1 6-ounce bag white chocolate chips
- colored candy sprinkles, red & green combo and red
- pull apart licorice whips, cut into 1-1/2" lengths
- M&M candies
- M&M mini candies
- fruit roll ups, cut into 4" lengths
- Cake decorating writer gel in green, black, and orange
- tube of white cake decorator frosting with flower tip
- ice cream sticks
- wax paper or paper plates
Directions:
Spread peanut butter onto the flat side of the cookies. Place an ice
cream stick into the peanut butter on half the cookies. Top with another
cookie so the stick is sandwiched between the two cookies.
Melt chocolate chips in the microwave, one minute, then in 20 second
increments, stirring until smooth.
Dip cookie pops in the melted chips, covering completely. Roll pops in
red and green sprinkles and lay or stand on waxed paper or paper plates.
Place in refrigerator to chill.
Variations:
Snowmen
Using a licorice whip, while chocolate is still warm on pop, form
headband and position to regular sized M&M candies as ear muffs. Lie pop
flat on waxed paper and let cool. When cool, use black decorator gel for
eyes and mouth and orange for the nose. Gently wrap a fruit roll up
around the bottom of the cookie at the stick.
Santa
While chocolate is still warm, dip top of pop into red sprinkles for
Santa's hat. Lie flat on waxed paper and let cool. When cool, dot top of
hat with white decorator icing using flower tip. Use flower tip and
white icing to add his bear and line the brim of his hat. Use black
decorator gel to dot on eyes.
Holly
While chocolate is still warm, position to red mini M&M candies off
center in the chocolate. Let cool. When cool, use green decorator gel to
draw on holly leaves, fill in.
Note: You can tint the melted chocolate with food coloring, or leave the
chocolate white and use different colored sprinkles. Decorate with any
other candies you wish, or leave some plain. Another variation is to use
vanilla or chocolate frosting instead of peanut butter for the filling.
These can also be made without sticks. use one stick to be able to dip
the cookies in chocolate and roll in sprinkles, then remove the stick
and put on wax paper or paper plates, then chill.
Bio:
Amanda Formaro is the entrepreneurial mother of four children. She and
her husband live in southeastern Wisconsin. She is also the owner of
FamilyCorner.com Magazine at http://familycorner.com from which she
operates several free newsletters, including her favorite, In The
Kitchen. To subscribe send any email message to
kitchen-on@mail-list.com
Recommended Books:
Kids Cooking
by: Time-Life Books
Scrumptious Recipes for Cooks Ages 9 to 13
 Kid's Party Cookbook
by: Penny Warner
Recipes for all sorts of foods that kids like and can fix themselves or with minimal help from parents.
© Amanda Formaro & KinderArt®
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