Best 3 Monster Pops Recipes

CHOCOLATE CHIP MONSTER POPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a large cookie sheet.
• In a large bowl, cream the butter and sugar together. Add eggs and vanilla; mix until smooth. Sift together the flour, baking powder, and salt; stir into the creamed mixture until well blended. Mix in the chocolate chips.
• Using a 1/3 cup measuring cup, drop cookies onto the cookie sheet. Be sure cookies are at least 2 inches apart. Insert a popsicle stick into each cookie, and bake for 25 to 30 minutes. Cool for 2 to 3 minutes before transferring to a wire rack to cool completely.

MONSTER POPS

Steps:

• To decorate
• Have the cake balls chilled and in the refrigerator.
• Melt the purple candy coating in a microwave-safe plastic bowl, following the instructions on the package. The coating should be about 3 inches deep for easier dipping. (I usually work with about 16 ounces of coating at a time.)
• When you are ready to dip, remove a few cake balls at a time from the refrigerator, keeping the rest chilled.
• One at a time, dip about 1/2 inch of the tip of a lollipop stick in the melted candy coating, and insert the stick straight into a cake ball, pushing it no more than halfway through. Dip the cake pop into the melted coating, and tap off any excess coating. Hold the pop over the bowl in one hand, and tap your wrist gently with your other hand. If you use the hand holding the cake pop to shake off excess coating, the force of the movement will be too strong and could cause the cake ball to loosen or fly off the lollipop stick. Tapping the wrist holding the cake pop absorbs some of the impact. The excess coating will fall off, but you will need to rotate the lollipop stick so the coating doesn't build up on one side, making it too heavy on that side. If too much coating starts to build up at the base of the stick, simply use your finger to wipe it off, spinning the lollipop stick at the same time. This can happen if the coating is too thin or too hot. It's not as hard as it sounds; it just takes a little practice.
• Let dry in a Styrofoam block.
• Pour the remaining purple coating into a large squeeze bottle, and pipe random, drizzled lines all around the monster head. Let dry completely in the Styrofoam block.
• On some of the pops, pipe two small white circles with a candy writer for the eyes, and insert 2 chocolate jimmies before the coating sets.
• On the remaining pops, pipe a single large, white circle. Let dry completely and draw a large blue circle inside the white circle, using a blue edible-ink pen. With a black edible-ink pen, outline the circle and draw a pupil to finish the eye.
• Let dry completely.
• Note:
• You can also use melted white candy coating for the eyes.

SPOOKY MONSTER BROWNIE POPS

Steps:

• Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging on 2 opposite sides of pan. Spray foil with cooking spray. Bake and cool brownie mix as directed on box for 13x9-inch pan.
• Place brownies in freezer 30 minutes. Remove brownies from pan, using foil to lift; peel foil from sides of brownies. Cut into 24 rectangular bars, 6 rows lengthwise by 4 rows across, each about 1 1/2 by 3 1/4 inches. Gently insert stick into end of each bar, foil from bars. Place on cookie sheet; freeze 30 minutes.
• In microwavable bowl, microwave candy coating uncovered on High about 1 minute or until smooth when stirred. Stir in food color. Spread on brownies. Insert 2 candies into sides of each brownie to look like ears. Place on waxed paper or foil to dry.
• To decorate, spoon frosting into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to pipe frosting on top of each brownie to look like hair. Draw eyebrows, eyes and zigzag mouth to look like Frankenstein face.