These cookie pops for ‘trick or treat,’ featured on Saturday Kitchen, are delightful and straightforward to make and perfect for adding a playful touch to your Halloween gathering. While some boast a delectably sweet flavor, others conceal ‘trick’ elements for a spooky surprise!
For this recipe, you’ll need 12 lolly sticks, preferably crafted from white paper, and you’ll also need a fine paintbrush.
Preparation time
30 mins to 1 hour
Cooking time
less than 10 mins
Serves
Makes 12
By Paul A. YoungFrom Saturday Kitchen
Ingredients
- 200g/7oz white chocolate, broken into pieces
- 200g/7oz dark chocolate, broken into pieces
- 200g/7oz orange-coloured chocolate, broken into pieces (see Recipe Tip)
- 12 cream-filled biscuits, such as bourbons, custard creams or Oreos
- sprinkles (optional)
- black paste food colouring
- trick ingredients, such as wasabi, chilli paste or horseradish
Method
Place the white, dark and orange-coloured chocolate into separate heat-proof bowls. Melt each bowl of chocolate over a pan of simmering water, making sure that the bowl does not touch the water. Allow the chocolate to cool but not so much that it starts to solidify again.
Pour the chocolate into three separate narrow jugs or cups so that it is deep enough to dip the biscuits in fully.
Separate the biscuits so that the filling is showing. If this is tricky, microwave them for a few seconds to soften the filling first.
Push the top of a lolly stick onto each of the cream-filled halves.
For some of the biscuits, add your trick ingredient – not too much as this can stop the biscuits from sticking back together. You can use any ingredient that’s edible but doesn’t really go with cookies.
Sandwich the other half of the biscuit back on, on top of the lolly stick. Use some melted chocolate to stick the biscuit halves back together if needed.
Chill the cookie pops in the fridge for 10 minutes. Line a tray with greaseproof paper.
Dip each cookie pop into one of the melted chocolates to fully coat. Transfer to the lined tray and scatter some with Halloween sprinkles, if using.
You can add a spider web design to the dark chocolate ones, if you like. To do this, pipe crossing lines of white chocolate on top of the dark chocolate while it is still wet, then use a cocktail stick to pull through the lines and create a feathered web design.
Chill the cookie pops in the fridge for 15 minutes to set fully.
To finish, use a fine paintbrush and the black food colouring to add features such as pumpkin faces, ghost faces or anything spooky.