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When I lived in Texas, I belonged to a cooking club and every month the host would choose a food blog or cookbook or cuisine and everyone would bring something from that category and we’d all eat and visit.
It was not the worst club I’ve ever belonged to.
When it was my friend Kasee’s turn to host, she chose tiny foods and I remember thinking, “Tiny foods? Why would you make a bunch of tiny pies when you could make one pie or 100 mini cookies when you could do 2 dozen and be done with it?”
Then I made these little Butterfinger cookie dough pops and . . . I suddenly got why you would make a bunch of tiny things.
Because they’re cute, that’s why.
Also, it wasn’t nearly as time-consuming as I was imagining. I have a few left in my fridge and every time I open the fridge I think, “I MADE those!”
Butterfinger Cookie Dough Pops
4 Tablespoons butter, softened
6 Tablespoons brown sugar
1 teaspoon vanilla
a pinch of salt
1 scant Tablespoon whipping cream
1/2 cup + 2 Tablespoons flour
6 ounces orange candy melts
3 ounces green candy melts
2 Tablespoons shortening (optional)
12-15 lollipop sticks
Leaf frosting tip (I used a #70)
I bought all the decorating items at Wal-Mart
when I was picking up BUTTERFINGER® Fun-Size bars
. The candy bars were in the candy/seasonal aisle and the candy melts, lollipop sticks, and frosting tips and bags were in the party section.
In a stand mixer or mixing bowl with hand mixer, beat the butter and sugar together until light and fluffy. Add the vanilla, salt, and whipping cream until well-combined, scraping down the sides if needed.
Add the flour and beat until it just barely starts to come together (it will look like there is too much flour – it will incorporate!), then add the crushed BUTTERFINGER® Fun-Size and beat until it is all combined.
Roll it into 12-15 balls, stick the lollipop sticks in the center and place on a wax or parchment lined baking sheet. Refrigerate for 30-60 minutes.
In a microwave-safe bowl, melt the orange candy in thirty-second intervals, stirring in between so it doesn’t burn. If you’d like it a little thinner, add a tablespoon of shortening. Once it is perfectly smooth, dip your chilled cookie dough balls in it, using a small spatula or fork to smooth it and wipe off any extra. Place back on the lined cookie sheet and let set.
Melt the green candy the same way and put it into the frosting bag with the leaf tip inserted and then pipe leaves onto the tops of each pop. Let set before serving.
Store in the refrigerator.
I’m stalking the Butterfinger Pinterest page
for other creative ways to use up all the Halloween candy that I’m sure will be coming our way next weekend. My method is to eat a bunch of candy plain the day of Halloween and then bake with it after that (okay, and eat a few more plain then too).