Halloween Cookie Dough Pops
Prep time: 10 mins
Total time: 35 mins
Author: Taryn Camp
1 pkg white almond bark
1 pint The Cookie Dough Cafe chocolate chip edible cookie dough
Assorted Wilton Candy Eyeballs
*Special equipment- gelato pop molds- 6 cavities total. 2 molds with 3 cavities each were used.
1. In a large bowl, melt the almond bark according to the package directions.
2. Pour approximately 1/4 cup of chocolate into a gelato pop cavity. Using a spatula or your finger, make sure that the chocolate is spread around the entire mold. Repeat with all 3 cavities. Turn the mold upside down over the bowl, and let the excess chocolate drip out. Turn back over and insert the popsicle sticks into the mold. Put the mold in the refrigerator for 15 minutes so that the chocolate sets. Repeat with the second mold.
3. Once set, scoop a tablespoon of cookie dough into the chocolate shell. Flatten it so that it doesn’t stick out over the edge of the chocolate. Add more if needed to fill the whole shell. After each shell has been filled, smooth a layer of chocolate over the top to “close” the shell. Smooth it with a spatula if needed. Repeat with all 6 cavities, and then place them back into the refrigerator to set for 15 more minutes.
4. Remove them from the fridge and pop each cookie dough bar out of the mold. Lay them on a flat surface. Using a piping bag or a baggie with a hole cut, drizzle white chocolate in a diagonal pattern over each bar. While the chocolate is wet, press assorted size candy eyeballs into the lines. When finished, place back in the fridge for a few minutes or remove when ready to eat.