Wednesday, October 19, 2011
Candy Bar Cookie Pops
My nephew turned 8 this week. Where does the time go? Keeping with the birthday baking theme with my nieces this year (Stained-Glass Flower Lollipops and Colorful Cookie Pops), I wanted to create a similar treat for him too. And, being that Halloween candy (in tiny fun sized portions) is plenty available this time of year, these were the perfect treat. Plus they were easy to pull together from a prepackaged mix and five other ingredients, including the sprinkles. This is a perfect recipe to make with kids if you want to get them involved in the kitchen. I made these with Milky Ways and the nougat and caramel really cut the super chocolately cookie.
Researching kid-friendly recipes, I found this recipe at Betty Crocker and am totally pleased with it. You could use any candy bar that would yield to a popsicle stick. The recipe calls for "milk chocolate covered candy bars with chewy caramel and crispy crunchies" but standing in the candy aisle at Target, I could not for the life of me figure out what those were. Any guesses? So, to the Milky Ways it was. I must have made my cookies a little big because I only got 20 pops, not the 28 it calls for, but I was very concerned about the caramel leaking out. Fun and cute, these are perfect birthday treats, for a bake sale, or just to use up leftover Halloween candy.
Candy Bar Cookie Pops
10-14 fun sized candy bars with some sort of nougat filling
1 box chocolate cake mix
1/2 cup vegetable oil
1/2 cup colored sprinkles or nonpareils
20-28 popsicle sticks
Cut each candy bar in half crosswise. Insert a popsicle stick into the side of each candy bar half. Set aside.
In a large bowl, mix cake mix, oil, and egg with a spoon or spatula until dough forms.
Using a medium cookie scoop or a tablespoon, form dough into a ball and flatten in the palm of hand. Place candy topped stick in center of dough and wrap dough around the candy, sealing well.
Press into sprinkles and place on a Silpat, parchment or foil lined baking sheet, about 2 inches apart. Note: Be sure to line your sheets with something. If the caramel from the candy bar does ooze out of the cookie, it will peel off of foil or the Silpat nicely when it cools.
Bake at 350 degrees F for 11-13 minutes. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Let cool on sheets for 2 minutes then remove to wire racks to cool completely, about 30 minutes. Note: Use a spatula to move the cookie rather than moving it using the stick. The cookie will still be soft and the stick will either fall out or break the cookie
For favors or bake sales, wrap in plastic wrap or favor bags and tie.
Makes 20-28 cookie pops.
The Cookie Princess
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