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Gingerbread
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Christmas Pops
20 vanilla wafer cookies
1/2 cup peanut butter
1 6-ounce bag white chocolate chips
colored candy sprinkles, red & green combo
red pull apart licorice whips, cut into 1-1/2" lengths
M&M candies
M&M mini candies
fruit roll ups, cut into 4" lengths
cake decorating writer gel in green, black, and orange
tube of white cake decorator frosting with flower tip
ice cream sticks
wax paper or paper plates
Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies.
Melt chocolate chips. Dip cookie pops in the melted chips, covering completely. Roll pops in red and green sprinkles and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.
Fun Variations
Snowmen: Using a licorice whip, while chocolate is still warm on pop, form headband and position two regular sized M&M candies as ear muffs. Lie pop flat on waxed paper and let cool. When cool, use black decorator gel for eyes and mouth and orange for the nose. Gently wrap a fruit roll up around the bottom of the cookie at the stick.
Santa: While chocolate is still warm, dip top of pop into red sprinkles for Santa's hat. Lie flat on waxed paper and let cool. When cool, dot top of hat with white decorator icing using flower tip. Use flower tip and white icing to add his bear and line the brim of his hat. Use black decorator gel to dot on eyes.
Holly: While chocolate is still warm, position to red mini M&M candies off center in the chocolate. Let cool. When cool, use green decorator gel to draw on holly leaves, fill in.
 Always Kiss The Cook
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