Candy Bar Cookie Pops

Stick to refrigerated cookie dough for cute and easy cookie baking!

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Servings 22

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ingredients 4
Prep Time 45 min
Total Time 1 hr 45 min

Ingredients

1: roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies

1/4: cup all-purpose flour

22: flat wooden sticks with round ends

22: miniature candy bars (any flavor), unwrapped

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Directions

1 In large bowl, break up cookie dough. Stir or knead in flour until well blended. Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
2 Heat oven to 350°F. Cut cookie dough into 22 slices. With floured fingers, roll each slice into ball; flatten each slightly in hand. Place wooden stick on dough with end at center; top with candy bar. Wrap dough around stick and candy, covering and sealing completely. On ungreased cookie sheets, place 2 inches apart, overlapping wooden sticks as necessary.
3 Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes on cookie sheets. Remove from cookie sheets to cooling racks. Cool completely, about 1 hour. (Do not pick up cookie pops using sticks until completely cooled.)

EXPERT TIPS

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Expert Tips

FUN IDEA! To make a flower pot display you will need: - Green pipe cleaners - Small rigid foam block - Foil - New miniature clay pot - Miniature chocolate chips Wrap pipe cleaners around cookie sticks. Wrap foil around foam block; place in clay pot. To assemble, push cookie sticks into foam; fill pot with chocolate chips.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 140
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1g 1% ),
Cholesterol: 10mg; 10%;
Sodium: 65mg; 65%;
Total Carbohydrate: 18g; 18%
(Dietary Fiber 0g 0% Sugars 12g 12% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 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;