Candy Bar Cookie Pops Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/4

cup all-purpose flour

22

flat wooden sticks with round ends

22

miniature candy bars (any flavor), unwrapped

Preparation

In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.

Heat oven to 350°F. Cut cookie dough into 22 slices. With floured fingers, roll each slice into ball; flatten each slightly in hand. Place wooden stick on dough with end at center; top with candy bar. Wrap dough around stick and candy, covering and sealing completely. On ungreased cookie sheets, place 2 inches apart, overlapping wooden sticks as necessary.

Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes on cookie sheets. Remove from cookie sheets to cooling racks. Cool completely, about 1 hour. (Do not pick up cookie pops using sticks until completely cooled.)