NO-BAKE MONSTER CEREAL POPS
These mini monsters are made with a marshmallow and cereal mixture and dipped in chocolate for an added layer of flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 30
Number Of Ingredients 8
Steps:
- Spray 30 mini muffin cups with cooking spray.
- In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after each minute, until mixture is smooth. Stir in cereal until evenly coated. Spoon mixture by heaping tablespoonfuls into muffin cups. Insert paper lollipop stick into each cup, forming cereal mixture around stick.
- Refrigerate at least 1 hour or until cereal mixture is completely set. Carefully remove pops from muffin cups.
- Dip and decorate half of the pops at a time: In 1-quart microwavable bowl, microwave 12 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second increments until melted; stir until smooth. Color melted candy coating with liquid food color of choice. Dip part of each cereal treat pop into melted candy coating to partially cover with coating. Immediately sprinkle with candy sprinkles. Place on waxed paper-lined cookie sheet. Melt remaining candy coating; color as desired. Dip remaining pops, and sprinkle with candy sprinkles. Allow to set until candy coating is completely hard, about 1 hour.
- Use remaining candy coating to attach 1 or 2 candy eyes to each pop.
Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 9 g, ServingSize 1 Pop, Sodium 110 mg, Sugar 24 g, TransFat 0 g
MONSTER POPS
Provided by Bakerella
Categories Cake Dessert Kid-Friendly Halloween Small Plates
Number Of Ingredients 10
Steps:
- To decorate
- Have the cake balls chilled and in the refrigerator.
- Melt the purple candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)
- When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.
- One at a time, dip about 1/2 inch of the tip of a lollipop stick in the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating. Hold the pop over the bowl in one hand, and tap your wrist gently with your other hand. If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or fly off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact. The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn't build up on one side, making it too heavy on that side. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time. This can happen if the coating is too thin or too hot. It's not as hard as it sounds; it just takes a little practice.
- Let dry in a Styrofoam block.
- Pour the remaining purple coating into a large squeeze bottle, and pipe random, drizzled lines all around the monster head. Let dry completely in the Styrofoam block.
- On some of the pops, pipe two small white circles with a candy writer for the eyes, and insert 2 chocolate jimmies before the coating sets.
- On the remaining pops, pipe a single large, white circle. Let dry completely and draw a large blue circle inside the white circle, using a blue edible-ink pen. With a black edible-ink pen, outline the circle and draw a pupil to finish the eye.
- Let dry completely.
- Note:
- You can also use melted white candy coating for the eyes.
CHOCOLATE CHIP MONSTER POPS
Chocolate chip cookies on a stick!
Provided by SANDIEEE
Categories Drop Cookies
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease a large cookie sheet.
- In a large bowl, cream the butter and sugar together. Add eggs and vanilla; mix until smooth. Sift together the flour, baking powder, and salt; stir into the creamed mixture until well blended. Mix in the chocolate chips.
- Using a 1/3 cup measuring cup, drop cookies onto the cookie sheet. Be sure cookies are at least 2 inches apart. Insert a popsicle stick into each cookie, and bake for 25 to 30 minutes. Cool for 2 to 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 45.8 g, Cholesterol 57.3 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 12 g, Sodium 203.3 mg, Sugar 29.5 g
MONSTER CHOCOLATE CHIP COOKIES
Not sure where this recipe came from but I love the soft chewy center and the crisp outside. I like to toast the pecans but they taste fine untoasted as well.
Provided by grumpychef
Categories Drop Cookies
Time 33m
Yield 24-26 cookies, 24-26 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Spray cookie sheets with baking spray.
- toast pecans in oven or in saucepan over medium heat.
- cream shortening, butter, and sugars.
- add eggs and vanilla.
- combine dry ingredients (3-1/2 cups flour, salt, and baking soda). Add them to the creamed mixture and stir well.
- Stir in toasted pecans and chocolate chips.
- Dip a 1/4 cup baking scoop into a bowl of extra flour, tap excess flour off the scoop (this will prevent dough from sticking to the scoop, redip in flour as needed).
- drop cookie dough by 1/4 cupfuls onto greased cookie sheet at least 2 inches apart.
- bake 13-15 minutes (13 for chewier cookie, 15 for crisper cookie).
- cool on cookie sheet for about 5 minutes before removing from the baking sheet.
Nutrition Facts : Calories 343.8, Fat 18.9, SaturatedFat 7.6, Cholesterol 31.2, Sodium 197.1, Carbohydrate 42.7, Fiber 1.8, Sugar 25.1, Protein 3.7
CHOCOLATE CHIP COOKIE POPS
Set out a basket of these pleasing "lollipops" at your next bazaar or family event and watch them disappear! You can easily create characters by icing the cookies with store-bought frosting like the CT home economists did here or serve them plain just as Jan Cassidy of El Reno, Oklahoma often does. "Our children love eating cookies either way," Jan details. "What I enjoy is the fact that serving the sweets on sticks like this keeps messy hands to a minimum."-Jan Cassidy, El Reno, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and baking soda; add to creamed mixture. Stir in oats and chocolate chips. , Shape into 1-1/2-in. balls; cover and chill for 1 hour. Place 4 in. apart on greased baking sheets; push a stick into the side of each ball. Bake at 350° for 15-18 minutes. Cool 1 minute before removing to wire racks; cool completely. , Tint vanilla frosting with food coloring (or use some as is); decorate cookies as desired with frosting and candies (adhere candies to cookies using a drop of frosting).
Nutrition Facts :
CHOCOLATE MONSTER COOKIES
My four grandsons started attending "Grandma's Cooking School" when they were as young as 4. These easy monster cookies are a favorite of the youngest, Brandon. He has fun making them and is always delighted with the results, as is the rest of the family. -Helen Hilbert, Liverpool, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 7-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cornflakes, oats and coconut. (It may be necessary to transfer to a larger bowl to stir in the cornflakes, oats and coconut.) Stir in chocolate chips and nuts., Shape dough into 1-1/2 inch balls and place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 3 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake at 350° for 13-15 minutes or until edges are browned. Remove to wire racks to cool.
Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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