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Piggy Pops

Anyone with a sweet tooth will go hog wild for these candy-coated pigs. My mother-in-law and I made the cute, cookie pops for a bake sale.—Lorri Reinhardt, Big Bend, Wisconsin

32 ServingsPrep: 1 hour + cooling

Ingredients

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)

Directions

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 aside.
In a microwave, melt baking chips and shortening; stir until smooth.
Stir in food coloring if desired.
Twist apart sandwich cookies. Dip the end of a Popsicle 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.
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.

2 of 2

Piggy Pops (continued)

Directions (continued)

Add chocolate chip eyes. Place two baking bits on snout, securing
with a dab of baking chip mixture. Repeat. Let stand until set.
Yield: 32 pops.

Nutrition Facts: 1 pop equals 184 calories, 10 g fat (4 g saturated fat), 3 mg cholesterol, 64 mg sodium, 23 g carbohydrate, trace fiber, 2 g protein.