COOKIE POPS
20 Vanilla wafers or single-layer cookies
1/2 cup Low-fat, low sugar or any other peanut butter
1 (6-ounce) bag Chocolate, or white chocolate chips
Candy sprinkles or tubes of frosting (optional)
10 Ice-cream sticks
Spread peanut butter over flat side of the cookies.
Press 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 chips in microwave or over a double boiler, stirring until smooth.
Dip cookie pops in the melted chips, covering completely.
PRACTICAL TIP: Allow the excess coating to drip into pan before setting the cookie on the wax paper. Work quickly to cover the coating with sprinkles before the coating sets.
Set the cookie pops on waxed paper, stick side up, and sprinkle with candy sprinkles before the coating sets.
Place in the refrigerator to chill.
Make funny faces or designs with tubes of frosting, if desired, and serve.
Variations: If using white chocolate chips, tint the melted chocolate with food coloring. To make Flower Pops, spread cookies with peanut butter. Then set “petals” cut from fruit leather around the outside edge, add ice-cream sticks, and top with a second cookie to secure stick and petals.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.
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