Candy Bar Cookie Pops Recipes

CANDY BAR COOKIE POPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line cookie sheet with foil. Cut each candy bar in half crosswise. Poke craft stick into side of each.
• In large bowl, mix cake mix, oil and egg with spoon until dough forms. For each cookie pop, form 1 rounded tablespoonful of dough into a ball; flatten in palm of hand, and place candy on top. Form dough around candy, sealing well. Roll in powdered sugar to cover completely. Place 2 inches apart on cookie sheet.
• Bake 11 to 13 minutes or until set. Cookie will appear moist in the cracks. Let cool on cookie sheet 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

PEANUT BUTTER COOKIE POPS

Steps:

• In a small bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla until light and fluffy. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Insert a wooden stick into the small end of each candy bar. Divide dough into 12 pieces; wrap one piece around each candy bar. Place 4 in. apart on ungreased baking sheets. , Bake at 375° for 14-16 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks to cool completely.

SURPRISE COOKIE POPS

Steps:

• Cut each candy bar widthwise into six pieces; insert a Popsicle stick into each. Cut cookie dough into 12 pieces. Flatten dough; wrap each piece around each candy bar piece, forming a ball. , Place 3 in. apart on ungreased baking sheets. Bake at 350° for 13-15 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks.

HOMEMADE CANDY BARS WITH CHUNKS OF COOKIES AND CARAMELS

Steps:

• Preheat the oven to 170 degrees F. Line the back of a cookie sheet with parchment paper or a silicone mat.
• Put the chocolate chips in a stainless steel bowl and place in the oven. Heat the chips until they hold their shape but melt when you touch them, 8 to 12 minutes. You want the chocolate to melt without getting hot or it will be ruined. Stir until smooth and shiny.
• Pour the melted chocolate out onto the prepared cookie sheet. Spread evenly into an 1/8-inch-thick rectangle. Sprinkle with the cookies and drizzle the Sorghum Caramel over the top. Sprinkle with salt. Gently pick up the pan and drop it on the counter a couple of times. This will help the ingredients settle into themselves. Leave the bar to cool at room temperature, about 1 hour. Break into irregular 3-inch pieces.
• Fill a glass with ice water and set aside.
• Combine the sugar, sorghum and butter in a saucepan and heat over medium until the butter melts, 3 to 5 minutes. Stir in the sweetened condensed milk, bring to a simmer and cook about 1 minute. Lower the heat and continue to cook, stirring constantly, until a soft ball forms when the caramel is dropped in the glass of ice water or the temperature reads 240 degrees F on a candy thermometer, about 20 minutes. Let the mixture stand for 5 minutes before using.

PEANUT BUTTER COOKIE POPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, peanut butter, white sugar, and brown sugar together in a bowl until light and fluffy; add egg and vanilla and continue to beat until fully integrated.
• Mix flour, baking powder, baking soda, and salt together in a bowl; gradually mix into the peanut butter mixture until completely integrated into a dough. Divide dough into 12 equal portions.
• Insert a wooden stick into the small end of each candy bar. Wrap a dough piece around each candy bar to completely cover. Arrange the cookie pops 4 inches apart on ungreased baking sheets.
• Bake in preheated oven until golden brown, 14 to 16 minutes. Let cool on baking sheets for 10 minutes before removing to a cooling rack to cool completely.

CANDY BAR COOKIE POPS

Steps:

• Preheat oven to 350 degrees F.
• Insert a stick in the middle of each candy.
• bar.
• Flatten each cookie slice slightly.
• Wrap cookie dough around each candy bar, covering completely.
• Place 2" apart on parchment paper lined baking sheet sheet.
• Bake 10-12 minutes until edges are golden brown.
• Cool on baking sheet and decorate as desired.
• Note: Remove from baking sheet with spatula.
• Do not pick up from the stick for 1 hour.