Cookie Pops

One day while flipping through cook books, I came across this idea:

Cookie Pops by Taste of Homes

Spread peanut butter over the flat side of 10 vanilla wafers, about 1 teaspoon on each. Top each with a Popsicle stick and another vanilla wafer. Place on a waxed paper-lined baking sheet; freeze for 7 minutes.
In a microwave, melt candy coating and shortening; stir until smooth. Dip cookie pops into chocolate; allow excess to drip off. Return to baking sheet.
Decorate with baking bits if desired. Freeze for 5-6 minutes or until chocolate is set. Store in an airtight container at room temperature. Yield: 10 servings.

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So, using this recipe as my guide, I made my own Cookie Pops for my friend’s birthday.

I used Oreo cookies instead of making sandwich cookies like is says…

and I used skewer sticks instead of Popsicle sticks because I wanted them to be taller.

But please note: I learned that I should have used regular Oreos and Popsicle sticks OR

Double-Stuffed-Oreos and skewer sticks.

(the regular Oreos are not thick enough for the skewer sticks – the cookies kept braking on me!)

I went to the store to buy a small flower pot and some Styrofoam –

and found this cute tin to use instead.

(“S” is the first letter of my friend’s name.)

I used a little more chocolate than the recipe called for… so I was glad I had plenty…

Oh, and I wish I would have put all of the M&Ms face down… Oh well.

Anyway, here’s how it turned out: