1 (18-ounce) package chocolate or golden sandwich cookies
1 (3-ounce) package cream cheese, softened
2 tablespoons colored decorator sprinkles
48 lollipop sticks
16 ounces vanilla-flavored candy coating (almond bark), coarsely chopped
1 tablespoon shortening
2 to 3 drops red or blue food color
Decorator sprinkles and/or sugars
1 (12-inch) square (1 inch thick) craft foam sheet
Thin colored ribbon, if desired
Place cookies into food processor bowl fitted with metal blade. Process until finely crushed. Add butter and cream cheese; continue processing until well mixed. Stir in 2 tablespoons decorator sprinkles.
Shape mixture into 48 (1-inch) balls. Insert lollipop stick into each ball. Place onto waxed paper-lined baking sheets. Freeze 30 minutes or overnight until firm.
Melt candy coating and shortening in 2-cup glass measure according to microwave directions on package. Tint with food color, as desired. Place decorator sprinkles and sugars into separate bowls.
Working with 6 lollipops at a time (keeping remaining pops in freezer), dip each into melted coating; tap or shake off excess drips. Immediately, coat each pop with decorator sprinkles or sugars. Insert each lollipop stick into craft foam; repeat with remaining pops. Let stand until coating is set.
Tie ribbon around stick, if desired. Store in loosely covered container between sheets of waxed paper.
- Set the measuring cup of melted coating in pan of hot water to keep it melted while dipping.
- Check your local craft store for lollipop sticks.
- If craft foam is not available, the dipped lollipops may be placed stick-side up onto waxed paper. The tops may flatten slightly.
Cookie Pops How-To Video/Video by Virtutrix