Apple Core Back-to-School Cookie Pops

Apple Core Back-to-School Cookie Pops perfect for a Fall or back to school party.  An easy and kid-friendly craft that are fun as they are delicious!

Happy Monday, everyone! Hope you’re enjoying the last leg of Summer months as we gear up for the littles going to back school.

Remember the back-to-school series we had on the blog in July? The cupcakes and Rice Krispies treats turned out to be so much fun, I am excited to add these apple core cookie pops to the list!

How to Make Apple Core Back-to-School Cookie Pops

Ingredients/Materials

• Nutter Butters
• Wilton white candy melts
• Wilton red candy melts
• Wilton light cocoa candy melts
• Wilton light green candy melts (small size)
• Green lollipop sticks
• Parchment paper
• Decorating bag

Instructions

In a small microwave-safe bowl, heat 2 cups of the white candy melts on 50% power for 3 to 4 minutes stirring every 30 seconds until melted.

Open a Nutter Butter cookie and gently press a green lollipop stick onto the frosting side with about 1/2-inch sticking out on top of cookie. Add a dollop of melted white candy to secure the stick.

Carefully place the Nutter Butters cookies back together to form a sandwich with the green stick in the middle. Arrange in a single layer on a parchment paper-lined baking sheet and freeze for about 4 to 5 minutes.

Holding onto the lollipop stick, position cookie pop over the melted white chocolate and with a spoon, coat the center. Allow any excess chocolate to drip off and place the coated cookies back onto the parchment-lined baking sheet. Freeze for another 4 to 5 minutes.

If the candy melts need reheating, microwave on 40% power at 10-second intervals, stirring in between intervals until smooth.

In a small microwave-safe bowl, heat 2 cups of the red candy melts on 50% power for 3 to 4 minutes stirring every 30 seconds until melted.

Holding onto the lollipop stick,  position cookie pop over the melted white chocolate and with a spoon, coat the top and bottom. Let any excess red chocolate to drip off.

Place in a single layer on a parchment-lined baking sheet or a paper place and freeze for about 12 to 15 minutes or until chocolate coating is set.

Carefully break a small green candy melt in half, smooth the edges, and place on top of the Nutter Butter cookie pop by the green lollipop stick.

In a small microwave-safe bowl, heat 1/4 cup of the light cocoa candy melts on 50% power for 3 to 4 minutes stirring every 30 seconds until melted. Pour into a decorating bag and make a tiny snip on the tip of the bag.

Using the decorating bag, draw four tiny seeds onto the white center of the apple with the melted cocoa chocolate. Place on baking sheet for a few minutes to harden.

More Fun Back to School Food

• Composition Notebook Cupcake
• Pencil Cupcake

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

5 from 2 votes

Apple Core Back-to-School Cookie Pops

Apple Core Back-to-School Cookie Pops perfect for a Fall or back to school party.  An easy and kid-friendly craft that are as fun as they are delicious!

Prep Time: 10 mins

Cook Time: 10 mins

Freezing: 25 mins

Total Time: 20 mins

Author: Lalaine

Course: Dessert, Snack

Print Pin It Email Recipe

12 Serving

Ingredients

• 12 Nutter Butter Cookies
• 2 cups Wilton white candy melts
• 2 cups Wilton red candy melts
• 1/4 cup Wilton light cocoa candy melts
• 6 pieces Wilton small-sized light green candy melts

Materials

• 12 green lollipop sticks
• disposable decorating bag

Instructions

• In a small microwave-safe bowl, heat 2 cups of the white candy melts on 50% power for 3 to 4 minutes stirring every 30 seconds until melted.
• Open a Nutter Butter cookie and gently press a green lollipop stick onto the frosting side with about 1/2-inch sticking out on top of cookie. 
• Add a dollop of melted white candy to secure the stick.
• Carefully place the Nutter Butters cookies back together to form a sandwich with the green stick in the middle. 
• Arrange in a single layer on a parchment paper-lined baking sheet and freeze for about 4 to 5 minutes.
• Holding onto the lollipop stick, position cookie pop over the melted white chocolate and with a spoon, coat the center. Allow any excess chocolate to drip off and place the coated cookies back onto the parchment-lined baking sheet. Freeze for another 4 to 5 minutes.
• In a small microwave-safe bowl, heat 2 cups of the red candy melts on 50% power for 3 to 4 minutes stirring every 30 seconds until melted.
• Holding onto the lollipop stick, position cookie pop over the melted white chocolate and with a spoon, coat the top and bottom. Let any excess red chocolate to drip off.
• Place in a single layer on a parchment-lined baking sheet or a paper place and freeze for about 12 to 15 minutes or until chocolate coating is set.
• Carefully break a small green candy melt in half, smooth the edges, and place on top of the Nutter Butter cookie pop by the green lollipop stick.
• In a small microwave-safe bowl, heat 1/4 cup of the light cocoa candy melts on 50% power for 3 to 4 minutes stirring every 30 seconds until melted. Pour into a decorating bag and make a tiny snip on the tip of the bag.
• Using the decorating bag, draw four tiny seeds onto the white center of the apple with the melted cocoa chocolate. Place on baking sheet for a few minutes to harden

Nutrition Information

Calories: 233kcal, Carbohydrates: 30g, Fat: 12g, Saturated Fat: 9g, Sodium: 91mg, Potassium: 25mg, Sugar: 26g, Calcium: 3mg, Iron: 1mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”