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Piggy Pops

 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


  • 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)


  • 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.
Nutritional 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.