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Ingredients
- 1 bag (12.5 oz) fun-size milk chocolate-covered candy bars with chewy caramel and crispy crunchies, cut in half (32 half-bars)
- 32 craft sticks (flat wooden sticks with round ends)
- 1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup powdered sugar or colored candy sprinkles
Preparation
Step 1
1. Heat oven to 350°F (325°F for dark or nonstick cookie sheet). Line cookie sheet with foil. Pierce side of each half candy bar with craft stick.
2. In large bowl, beat cake mix, oil and eggs with electric mixer on medium speed until smooth. For each cookie pop, form 1 rounded tablespoonful of dough into a ball; flatten in palm of hand and place candy on top. Form dough around candy, sealing well. Roll in powdered sugar to cover completely. Place 2 inches apart on cookie sheet.
3. Bake 11 to 13 minutes or until set. Cookie will appear moist in the cracks. Let cool on cookie sheet 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.