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Makes: 24 - 2 oz. Cookie Pops
- 3 cups Butterfinger® Pieces
- 3 cups Keebler® Sugar Cookies, chopped fine
- 24 Lollipop Sticks
For Cookie Pops:
- 1 - 48 oz. Tub Peanut Butter Ice Cream
- 1 cup Strawberry Sauce
- 1 cup Chocolate Sauce
- 1 cup Caramel Sauce
Dessert
Vegetarian
Dessert
Banqueting
Medium
20 min
Method
Chop cookies into fine pieces. Working quickly, scoop 24 – 2 oz. balls of ice cream onto a pre-frozen sheet pan.
Roll each scoop into the chopped cookies then into the Butterfinger Pieces, squeezing firmly so that they are completely covered.
Insert a lollipop stick into each scoop and place back into freezer to firm up.
Fill small dipping bowls with each sauce and place alongside the frozen cookie pops for dipping
