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Candy Bar Cookie Pops

  • Prep 50 min
  • Total 1 hr 20 min
  • Servings 28

Turn five food ingredients into chocolaty cookie pops with real kid appeal. MORE + LESS -

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™ SuperMoist™ 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

Hide Images
  • 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.
  • 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.
  • 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.

Expert Tips

  • For a bake sale, cover each cookie with plastic wrap, and tie with colorful curly ribbon.
  • Be sure the candy is sealed in the dough so it doesn’t leak onto the cookie sheets.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie Pop
Calories
160
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
160mg
7%
Potassium
55mg
2%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
14g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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