Chocolate Teddy Bear Pops Recipes

Steps:

• Cream together the butter or margarine, sugar and vanilla. Add the eggs. In a separate bowl, mix dry ingredients. Gradually add to the creamed mixture and blend. Chill until firm.
• Preheat oven to 350 degrees F (180 degrees C).
• For each cookie: Roll: 1 ball for the body (1 inch), 1 ball for the head (3/4 inch), 4 small balls for arms/legs (1/2inch), 2 smaller balls for ears, and 1 tiny ball for the nose. Arrange on ungreased cookie sheet. With tooth pick, draw eyes and mouth.
• Bake 6 minutes or until set. Let cool 1 minute, then remove from cookie sheet. Optional: Make a ribbon around their necks using licorice whips (after baking).

Steps:

• In large bowl, beat sugar, butter, vanilla and egg with spoon until smooth. Stir in flour and cocoa. Cover and refrigerate at least 1 hour.
• Heat oven to 375°F. Shape dough into 20 (1-inch) balls and 20 (3/4-inch) balls. To make each cookie, on ungreased cookie sheet, arrange 1 large ball and 1 small ball with sides touching. Insert about 1 1/2 inches of wooden stick through center of 1-inch ball and into smaller ball. Press floured bottom of glass on dough until about 1/4 thick. Place pairs of dough balls about 2 inches apart on cookie sheet.
• Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Place waxed paper on tray. Melt candy coating as directed on package. Spoon coating over cookies; place on waxed paper. Sprinkle with chocolate candy sprinkles. Add gumdrops for ears. Add chocolate candies for hands and feet. Add cinnamon candies for eyes and nose.

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms.
• Shape dough into 12 balls, using 1 1/2 tablespoons dough for each. Place balls about 4 inches apart on ungreased cookie sheet. Shape remaining dough into 24 balls, using 1 teaspoon dough for each.
• Insert stick into side of each large ball; place 2 small balls next to each large ball for ears. Press balls evenly until about 1/4 inch thick.
• Bake 11 to 13 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Add 2 flat candies on each cookie for eyes and 1 milk chocolate candy for nose, using gel to attach. Squeeze on gel for mouth.

Steps:

• In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 to 2 minutes, stirring after each minute, until mixture is smooth. Remove from microwave. Stir in cereal until evenly coated.
• On sheet of waxed paper, make 4 mounds of cereal mixture using 1/4 cup of mixture for each. Make another mound using 1 1/4 cups of cereal mixture. Lightly spray hands with cooking spray; shape all mounds into balls, pressing tightly.
• Shape remaining cereal mixture into a cone shape, about 4 inches wide at bottom and 6 inches tall, pressing tightly. Slightly flatten top of cone. Press large ball onto top of cone to make head. Press 4 small balls to front of cone to make arms and legs.
• Slightly flatten 1 large gumdrop; press onto head to form snout. Press 2 large gumdrops at top of head for ears. Press remaining large gumdrop on back of cone at bottom for tail. Press small gumdrops above snout for eyes. Tie fruit snack roll around neck for scarf.