- Separate cookies, leaving creme filling on one half of each cookie. Place plain cookie halves, top sides down, in single layer on parchment-covered baking sheet.
- Melt white chocolate as directed on package; spoon evenly onto cookie halves on baking sheet. Gently press one end of lollipop stick into melted chocolate on each cookie half. Cover with remaining cookie halves, creme sides down, to make sandwiches, gently pressing top cookies into chocolate to secure. Return pops to baking sheet. Freeze 10 min.
- Spread tops of pops with melted candy coating. Add 2 mini candy button eyes to each pop as shown in photo. Use black icing to make lines on pops to resemble basketballs, then add 2 eyebrows and a mouth to each pop. Let stand 1 hour or until firm.
Use chocolate or black sprinkles to make the eyebrows and mouths on pops instead of the black icing. Or, melt 1/2 oz. semi-sweet baking chocolate as directed on package. Use melted chocolate to decora
Cooking time (duration)
1 hr 40 min
Number of servings (yield)
Makes 24 servings, 1 pop each.
All Nabisco Recipes
100 calories, 4.5g total fat, 2.5g saturated fat, 0mg cholesterol, 60mg sodium, 14g carbohydrate, 0g dietary fiber, 10g total sugars includes 10g added sugars, <1g protein