Winter Cookie Pops Recipes

Steps:

• Divide the crushed cookies evenly among 10 ice-pop molds. Pour the cream over the cookie chunks until each mold is filled. Freeze until solid, about 4 hours.

Steps:

• Spread peanut butter onto the flat side of the cookies.
• Place an ice cream stick into the peanut butter on half the cookies.
• Top with another cookie so the stick is sandwiched between the two cookies.
• Melt chocolate chips.
• The best method is using a double boiler.
• If you don't have a double boiler, you can use a heat proof bowl which is large enough to be suspended over a pot without its bottom touching the simmering water.
• Simmer the water over low heat and stir the chocolate often.
• Remove from the heat as soon as the chocolate is melted and stir until smooth.
• Dip cookie pops in the melted chips, covering completely.
• Roll pops in red and green sprinkles and lay or stand on waxed paper or paper plates.
• Place in refrigerator to chill.
• Variations: You can make flags, faces, hearts-- here are a few suggestions Snowmen-- Using a licorice whip, while chocolate is still warm on pop, form headband and position two regular sized M&M candies as ear muffs.
• Lie pop flat on waxed paper and let cool.
• When cool, use black decorator gel for eyes and mouth and orange for the nose.
• Gently wrap a fruit roll up around the bottom of the cookie at the stick.
• Santa-- While chocolate is still warm, dip top of pop into red sprinkles for Santa's hat.
• Lie flat on waxed paper and let cool.
• When cool, dot top of hat with white decorator icing using flower tip.
• Use flower tip and white icing to add his beard and line the brim of his hat.
• Use black decorator gel to dot on eyes.
• Holly-- While chocolate is still warm, position to red mini M&M candies off center in the chocolate.
• Let cool.
• When cool, use green decorator gel to draw on holly leaves, fill in.