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Chocolate Mint Cookie Pops

Prep Time: 50 Minute(s)
Yield: 12 cookie pops

Ingredients

  • 1 styrofoam block (8 x 4 x 3-inch)
  • 12 chocolate sandwich cookies
  • 12 (4 1/2-inch ) lollipop sticks
  • 1 (7.25 oz.) bottle Smucker's® Magic Shell® Chocolate Mint Cookie Crunch Flavored Topping
  • Rainbow nonpareils or decorator sprinkles

Directions

  1. COVER styrofoam block with aluminum foil.
  2. INSERT lollipop stick gently between cookie layers.Place cookies on plate in freezer for 10 minutes.
  3. SHAKE topping according to package directions. Pour topping into small bowl. Working with 6 cookie pops at a time, dip cookie pops into topping. Allow excess topping to drip off cookie pop. Place into styrofoam. Freeze for 10 minutes. Coat pops second time, allowing excess to drip off. Immediately sprinkle with decorator sprinkles. Return to styrofoam. Freeze 10 minutes. Remove pops from styrofoam. Store on plate in freezer.

Nutrition Facts

Serving Size (1 of 12 pops), Calories 160 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 0mg, Sodium 60mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 13g), Protein 1g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.