Piggy Pops Recipe
Piggy Pops Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 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.
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. Yield: 32 pops.
Originally published as Piggy Pops in Country Woman August/September 2010, p66

Nutritional Facts

1 each: 184 calories, 10g fat (4g saturated fat), 3mg cholesterol, 64mg sodium, 23g carbohydrate (19g sugars, 0 fiber), 2g protein.

  • 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 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. Yield: 32 pops.
Originally published as Piggy Pops in Country Woman August/September 2010, p66

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sewmom8 User ID: 841908 110985
Reviewed Jul. 11, 2011

"Easy and delicious!! Definately will make again."

MY REVIEW
babybacks User ID: 5788897 130507
Reviewed Jan. 27, 2011

"i love pigs and i love oreos. best combo!"

MY REVIEW
Nix User ID: 2821284 130504
Reviewed Oct. 26, 2010

"I made 60 for a retiring pig farmer's party. Everyone loved them. Some thought they were too cute to eat! (But most did anyway!) There was a lot of time put in making and wrapping, but was worth the responses! I used mini cherry chips for the nostrils. I wrapped them individually in handiwrap and tied shut with the ribbon."

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