Candy Bar Cookie Pops

Turn five food ingredients into chocolaty cookie pops with real kid appeal.

Wait, there's more! Read the blog post about this recipe.

BettyCrockerRecipe by BettyCrocker

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50 minutes

1 hour 20 minutes

32 pops



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Recipe
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Tips &
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Nutrition Info

  • 1 Cookie
  • 170
  • 8g
    (Saturated Fat 2 1/2g, Trans Fat 1g)
  • 15mg
  • 150mg
  • 22g
    (Dietary Fiber 0g, Sugars 16g)
  • 2g
  • Percent Daily Value*
  • 0%
  • 0%
  • 4%
  • 2%
  • Exchanges
  • 1 1/2
  • 1
  • 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Kitchen 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.

Ingredients

  • 1  bag (12.5 oz) fun-size milk chocolate-covered candy bars with chewy caramel and crispy crunchies, cut in half (32 half-bars)
  • 32  craft sticks (flat wooden sticks with round ends)
  • 1  box chocolate fudge cake mix with pudding
  • 1/2  cup vegetable oil
  • 2  eggs
  • 1/2  cup powdered sugar or colored candy sprinkles

Directions

  1. 1Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line cookie sheet with foil. Pierce side of each half candy bar with craft stick.
  2. 2In large bowl, beat cake mix, oil and eggs with electric mixer on medium speed until smooth. 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. 3Bake 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.

Categories: Course, Desserts, Cookies

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