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Candy Bar Cookie Pops

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Betty Crocker Kitchens
Updated Dec 16, 2011
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Turn five food ingredients into chocolaty cookie pops with real kid appeal.

Candy Bar Cookie Pops

  • Prep Time 50 min
  • Total 1 hr 20 min
  • Servings 28
  • Ingredients 6
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Ingredients

  • 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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    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

Nutrition Facts are not available for this recipe

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