Cookie Pops Recipe

Cookie Pops Recipe photo by Taste of Home

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The kids will have a blast making these fun chocolate covered treats. Decorate into flower shapes, smiley faces or even rainbows!—Maria Regakis of Somerville, Massachusetts

This recipe is:

Quick

Diabetic Friendly

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Cookie Pops Recipe

Prep/Total Time: 30 min.

Yield: 10 Servings

30 30

Ingredients

1/4 cup creamy peanut butter
20 vanilla wafers
10 Popsicle sticks
4 ounces milk chocolate candy coating, chopped
1 teaspoon shortening
M&M's miniature baking bits, optional

Directions

Spread peanut butter over the flat side of 10 vanilla wafers, about 1 teaspoon on each. Top each with a Popsicle stick and another vanilla wafer. Place on a waxed paper-lined baking sheet; freeze for 7 minutes.
In a microwave, melt candy coating and shortening; stir until smooth. Dip cookie pops into chocolate; allow excess to drip off. Return to baking sheet.
Decorate with baking bits if desired. Freeze for 5-6 minutes or until chocolate is set. Store in an airtight container at room temperature. Yield: 10 servings.

Nutritional Facts 1 cookie pop (calculated without baking bits) equals 133 calories, 8 g fat (4 g saturated fat), 1 mg cholesterol, 53 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Originally published as Cookie Pops in Simple & Delicious May/June 2008, p31