Name: Piggy Pops
Prep time: 1 h
Cook time: 1 h
Yield: 3
Ingredients: 16 large pink and/or white marshmallows -; 1 tablespoon sugar -; 2 packages (10 to 12 ounces each) white baking chips -; 2 tablespoons shortening -; 3 to 4 drops red food coloring, optional -; 32 double-stuffed Oreo cookies -; 32 Popsicle sticks or craft sticks -; 64 miniature semisweet chocolate chips (about 1 tablespoon) -; 64 M&M's miniature baking bits (about 2 tablespoons) -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Piggy Pops

1. 16 large pink and/or white marshmallows -

2. 1 tablespoon sugar -

3. 2 packages (10 to 12 ounces each) white baking chips -

4. 2 tablespoons shortening -

5. 3 to 4 drops red food coloring, optional -

6. 32 double-stuffed Oreo cookies -

7. 32 Popsicle sticks or craft sticks -

8. 64 miniature semisweet chocolate chips (about 1 tablespoon) -

9. 64 M&M's miniature baking bits (about 2 tablespoons) -

How to cook deliciously - Piggy Pops

1. Stage

Cut marshmallows into thirds horizontally; cut the center portion of each into four wedges for ears. Roll cut sides of ears in sugar to prevent sticking together. Set ears and remaining portions aside.

2. Stage

In a microwave, melt baking chips and shortening; stir until smooth. Stir in food coloring if desired.

3. Stage

Twist apart sandwich cookies. Dip the end of a wooden pop stick into melted baking chip mixture and place on a cookie half; replace cookie top. Repeat. Place pops on waxed paper-lined baking sheets; refrigerate for 10 minutes or until set.

4. Stage

Reheat baking chip mixture if necessary; dip a pop in mixture and allow excess to drip off. Return to waxed paper-lined baking sheet. While wet, position a marshmallow slice on the cookie for a snout. Add ears on top edge of cookie; hold for a few seconds or until set. Add chocolate chip eyes. Place two baking bits on snout, securing with a dab of baking chip mixture. Repeat. Let stand until set.