My mother-in-law and I made these cute cookie pops for a bake sale. Wrap them in little cellophane bags and tie off with a piece of pink crafting pipe cleaner. You can curl the pipe cleaner around a pencil to make a squiggly pig’s tail.
—LORRI REINHARDT BIG BEND, WI
PREP: 1 HOUR + COOLING • MAKES: 32 POPS
16 large pink and/or white marshmallows
1 tablespoon sugar
2 packages (10 to 12 ounces each) white baking chips
2 tablespoons shortening
3 to 4 drops red food coloring, optional
32 double-stuffed Oreo cookies
32 Popsicle sticks or craft sticks
64 miniature semisweet chocolate chips (about 1 tablespoon)
64 M&M’s miniature baking bits (about 2 tablespoons)
1. Cut marshmallows into thirds horizontally; cut the center portion of each into four wedges for ears. Roll cut sides of ears in sugar to prevent sticking together. Set ears and remaining portions of marshmallows aside.
2. In a microwave, melt baking chips and shortening; stir until smooth. Stir in food coloring if desired.
3. Twist apart sandwich cookies. Dip the end of a wooden pop stick into melted baking chip mixture and place on a cookie half; replace cookie top. Repeat. Place pops on waxed paper-lined baking sheets; refrigerate for 10 minutes or until set.
4. Reheat baking chip mixture if necessary; dip a pop in mixture and allow excess to drip off. Return to waxed paper-lined baking sheet. While wet, position a marshmallow slice on the cookie for a snout. Add ears on top edge of cookie; hold for a few seconds or until set. Add chocolate chip eyes. Place two baking bits on snout, securing with a dab of baking chip mixture. Repeat. Let stand until set.