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S'mores cookie ball pops

18 HONEY MAID Honey Grahams, divided
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1/2 tsp.  vanilla
16 JET-PUFFED Marshmallows
6 squares  BAKER'S Semi-Sweet Chocolate
1 pkg. (6 squares) BAKER'S White Chocolate
CHOP 6 grahams coarsely; set aside. Finely crush remaining grahams; mix with cream cheese, sugar and vanilla until well blended. Use 2 Tbsp. of the cream cheese mixture to evenly coat each marshmallow. (Coating will be thin.)
MICROWAVE semi-sweet and white chocolate squares in same microwaveable bowl on HIGH 2 min. or until chocolates are completely melted and mixture is well blended, stirring every 30 sec.
DIP 1 lollipop stick about 1/2-inch deep in chocolate; insert chocolate-covered end into center of 1 coated marshmallow. Repeat with remaining marshmallows. Dip 1 marshmallow in remaining melted chocolate; shake gently to allow excess chocolate to drip back into bowl. Dip marshmallow in chopped grahams, turning to coat bottom and part-way of side of each. Place in shallow waxed paper-lined pan. Repeat with remaining marshmallows.
REFRIGERATE 1 hour or until firm.

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