Walrus Cookie Pops

Name: Walrus Cookie Pops
Ingredients: 1 package (14 ounces) lavender Wilton candy melts; 20 Nutter Butter cookies; 20 Kraft Chocolate Royale marshmallows, halved; Chocolate jimmies; 1/3 cup semisweet chocolate chips, melted; 60 miniature semisweet chocolate chips (about 1-1/2 teaspoons); 40 semisweet chocolate chips (about 2 tablespoons); 1/3 cup white baking chips, melted; 20 Kraft stacker marshmallows

9 ingredients

5 steps

Ingredients

1 package (14 ounces) lavender Wilton candy melts
20 Nutter Butter cookies
20 Kraft Chocolate Royale marshmallows, halved
Chocolate jimmies
1/3 cup semisweet chocolate chips, melted
60 miniature semisweet chocolate chips (about 1-1/2 teaspoons)
40 semisweet chocolate chips (about 2 tablespoons)
1/3 cup white baking chips, melted
20 Kraft stacker marshmallows

Directions

1

In a microwave, melt candy melts; stir until smooth. Twist apart cookies. Dip the end of a lollipop stick into melted coating and place on a cookie half; replace cookie top. Repeat. Place pops on a waxed paper-lined
2

; refrigerate for 10 minutes or until set.
3

Reheat candy melts if necessary; dip a cookie pop in coating and allow excess to drip off. Insert stick into a styrofoam block to stand. Repeat.
4

Flatten chocolate marshmallow halves; insert jimmies for whiskers. Attach to cookies with melted chocolate. For eyes, attach a miniature chocolate chip to each chocolate chip using melted white chips; attach to cookies with melted chocolate.
5

Attach remaining miniature chips for noses. For tusks, cut a thin slice from two edges of each stacker marshmallow; attach with melted chocolate. Let stand until set.