FEATURE 8 AMAZING ACTS

No n e e d t o b a k e! Th e se e a s y p o p s a re m a d e fr o m c r u s h e d c o o k i e s i n s t e a d o f c a k e c r u m b s.

Jingle Bells Peanut Butter Pops

ACTIVE 50 MIN F TOTAL 1 HR 35 MIN MAKES 12 POPS F COST PER POP $1.55

8 oz peanut butter sandwich cookies 4 oz cream cheese, at room temperature 2 cups white candy melts (there will be some left over)

Lollipop sticks

Floral foam

Gold and silver luster dust and clear liquor (such as vodka), for decorating

Paintbrush 2 oz dark chocolate 1 In a food processor, pulse the cookies to form fine crumbs. Spoon small pieces of the cream cheese into the processor and pulse to combine. Roll the mixture into 1-in. balls and place on a parchment-lined baking sheet; refrigerate until firm, about 1 hour. 2 In a 2-cup microwave-safe measuring cup or bowl, melt the candy melts on medium, stirring every 20 seconds, until smooth (about 60 seconds total). Dip each lollipop stick into the melts, then into each cookie ball; return to the pan and refrigerate until set, about 5 minutes (this holds the stick in place). 3 Remelt the candy melts if necessary. Working with 1 cookie pop at a time (keep the rest in the fridge), dip the cookie balls into the candy melts, swirling to coat and tapping off any excess; place in the floral foam so they can set upright. Repeat with the remaining cookie balls, remelting the candy melts as necessary. Refrigerate until set, about 10 minutes. 4 In a small bowl, combine the silver luster dust and ½ tsp liquor until the consistency of watercolor paint. Use the paintbrush to paint half the balls, letting them dry and repainting as necessary until they are fully covered; let set. With a dry paper towel, gently smooth the surface. Repeat with the gold luster dust and remaining balls. 5 In a small microwave-safe bowl, melt the dark chocolate on medium, stirring every 20 seconds until smooth (about 60 seconds total). Transfer the melted chocolate to a small resealable plastic bag; snip off the corner and pipe lines on top of the balls to make bells.

PER POP 246 CAL, 14 G FAT (8.5 G SAT FAT), 13 MG CHOL, 125 MG SOD, 3 G PRO, 28 G CAR, 1 G FIBER