These charming cookies are perfect for an edible spring centerpiece. Simply stick in clean clay pot or a cup filled with styrofoam.
Story Behind the Recipe
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12 wooden craft sticks
12 (1-inch square) miniature individually wrapped chocolate-covered caramel and nougat candy bars (not fun size)
1/2 cup Land O Lakes® Margarine
1/4 cup firmly packed brown sugar
1 cup all-purpose flour
2/3 cup prepared vanilla frosting
15 large marshmallows
Heat oven to 325°F. Insert wooden craft stick into 1 side of each candy bar; flatten candy slightly. Set aside.
Combine margarine and brown sugar in small bowl. Beat at medium speed until creamy. Add flour; beat at low speed until well mixed. Shape tablespoonfuls of dough around candy bars to form 2-inch diameter cookie pops. Place 2 inches apart onto ungreased cookie sheets. Flatten slightly with hand. Bake 18-20 minutes or until cookies are set and edges are lightly browned. Cool completely.
Stir together 2 tablespoons frosting and 1-2 drops yellow food color in small bowl until well mixed.
Stir together 1/2 cup frosting and 1-2 drops blue, green or red food color in small bowl until well mixed. Spread frosting on top of each cookie. Cut marshmallows into 4 slices to form petals with kitchen shears or knife. Arrange 5 marshmallow petals in circle on each cookie. Place 1/4 teaspoon yellow frosting in center of each cookie. Tie ribbon in bows on stick to form leaves.
Read the Story Behind the Recipe
Baking with margarine produces moist cakes and chewy cookies. For consistent high quality results, remember to use margarine (80% fat), not a spread product.