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    Pot o’ Gold Cookie PopsPot o’ Gold Cookie Pops

    Pot o’ Gold Cookie Pops

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    Recipe - Gourmet Garage Corporate
    pot-o-gold-cookie-pops
    Pot o’ Gold Cookie Pops
    Prep Time35 Minutes
    Servings12
    Cook Time35 Minutes
    Ingredients
    3 Bowl & Basket™ 72% Dark Chocolate Bars
    12 Bowl & Basket™ Chocolate Sandwich Cookies
    ⅛ C round gold sprinkles
    3 rainbow sour belt candies, cut into quarters lengthwise
    12 popsicle sticks
    Directions
    1. Break up the chocolate and place it in a heat-safe measuring cup or mug and microwave in 30 second intervals, stirring in between, until melted.
    2. Place a popsicle stick between the layers of 12 sandwich cookies.
    3. Dip each cookie popsicle into the chocolate until the cookie is fully coated and let any excess chocolate drop off, place on a parchment-lined baking sheet. Continue until all pops are covered. Stick a rainbow sour belt into the top left of the cookie between the cookie layers. Sprinkle the top third of each cookie with gold sprinkles. Place the pops in the fridge until the chocolate sets.
    4. Meanwhile, pour the excess melted chocolate into a piping bag. Remove the chilled pops from the refrigerator and pipe a line of chocolate below the sprinkles on each pop, add a couple more sprinkles onto one side of each line to make it look like the gold is spilling over the edge of the pot.
    5. Place the pops back in the fridge to allow the chocolate to set. Serve and enjoy!
    35 minutes
    Prep Time
    35 minutes
    Cook Time
    12
    Servings

    Directions

    1. Break up the chocolate and place it in a heat-safe measuring cup or mug and microwave in 30 second intervals, stirring in between, until melted.
    2. Place a popsicle stick between the layers of 12 sandwich cookies.
    3. Dip each cookie popsicle into the chocolate until the cookie is fully coated and let any excess chocolate drop off, place on a parchment-lined baking sheet. Continue until all pops are covered. Stick a rainbow sour belt into the top left of the cookie between the cookie layers. Sprinkle the top third of each cookie with gold sprinkles. Place the pops in the fridge until the chocolate sets.
    4. Meanwhile, pour the excess melted chocolate into a piping bag. Remove the chilled pops from the refrigerator and pipe a line of chocolate below the sprinkles on each pop, add a couple more sprinkles onto one side of each line to make it look like the gold is spilling over the edge of the pot.
    5. Place the pops back in the fridge to allow the chocolate to set. Serve and enjoy!