Walrus Cookie Pops – a delicious recipe with melts, Butter cookies, Chocolate, Chocolate jimmies, chocolate chips, chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a microwave, melt candy melts; stir until smooth. Twist apart cookies. Dip the end of a lollipop stick into melted coating and place on a cookie half; replace cookie top. Repeat. Place pops on a waxed paper-lined
2
; refrigerate for 10 minutes or until set.
3
Reheat candy melts if necessary; dip a cookie pop in coating and allow excess to drip off. Insert stick into a styrofoam block to stand. Repeat.
4
Flatten chocolate marshmallow halves; insert jimmies for whiskers. Attach to cookies with melted chocolate. For eyes, attach a miniature chocolate chip to each chocolate chip using melted white chips; attach to cookies with melted chocolate.
5
Attach remaining miniature chips for noses. For tusks, cut a thin slice from two edges of each stacker marshmallow; attach with melted chocolate. Let stand until set.
20042
kcal
Calories
1339
g
Fat
1814
g
Carbs
156
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 package (14 ounces) lavender Wilton candy melts, 20 Nutter Butter cookies, 20 Kraft Chocolate Royale marshmallows, halved, Chocolate jimmies, and more.
Yes, Walrus Cookie Pops falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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