24oz.whitevanilla almond bark or other candy coating
22red candy-coated sunflower seeds
44white confetti sprinkles
22mini cake cone ice cream cones
11thin cream-filled chocolate sandwich cookiessuch as Oreo thins
24oz.black candy melting wafers
Black food color marker
Red luster dust
22royal icing bows such as Wilton
.75” Grosgrain Christmas ribbonabout 1.5 yards
In the bowl of a food processor, grind the vanilla wafers to fine crumbs. Add the cream cheese and pulse until well combined and a nonsticky dough forms.
Using a cookie scoop (4 teaspoon capacity) potion cookie filling onto parchment-lined baking sheets. Roll each into a ball between your palms. Chill until firm, about 15 minutes.
Break apart the almond bark and heat in the microwave at 30 second intervals in tray that accompanies it (or if it doesn’t have one, place pieces in a microwave-safe bowl). Stir well between heating the candy, using the residual heat to melt the candy as you stir. Transfer the candy to a tall microwave-safe tumbler. Dip lollipop sticks into the candy then press into the center of the cake balls. Let stand until set, 10 minutes.
Reheat candy as necessary in the tumbler. Dip the cookie ball portion into the candy and allow the excess to fall back into the tumbler. Immediately place a red candy-coated sunflower seed in the center of the pop with the pointed end inserted into the candy. Add two confetti sprinkle eyes and allow the pop to set placed upright in a lollipop stand or in a block of Styrofoam. Repeat this process with each cookie pop.
For the hats, cut away the wide open end of the cake cones using a serrated knife, leaving the smaller cup portion. Divide the thin sandwich cookies and remove the cream filling. Line two baking sheets with parchment paper.
Place the black candy wafers in a large microwave-safe bowl and heat at 30 second intervals until the candy can be stirred smooth (about 2 minutes total). Dip the open end of the ice cream cones in the black candy and center each on a thin cookie. Allow to stand until firmly set (5 minutes in the refrigerator). Lower each assembled hat piece into the melted black candy and use a fork to cover with black candy. Lift the covered pieces using a fork, and tap the fork on the bowl’s edge to smooth the candy. Transfer each to the lined parchment pans. Refrigerate until firm, about 10 minutes.
Dot leftover melted candy on the tops of each cookie pop and place a hat on top of each, holding it until set, about 30 seconds.
Using the food color marker, draw eyes on the white confetti sprinkles; draw a smile under each nose. Dip a dry paint brush into the red luster dust and brush a little on each side of the snowman’s face for cheeks.
Reheat leftover black candy if necessary. Dot candy on the backs of the candy bows and affix to the top hats. Cut ribbon to short lengths and tie one onto each of the lollipop sticks just under the snowman heads.
Package pops in cellophane bags tied with festive ribbon. Keep refrigerated until ready to eat or give as gifts.