14 chocolate bar crispy with chewy caramel and crunchies (from a 12.5-oz bag)
1 eggs
1 box chocolate cake mix
0.5 cup powdered sugar
0.5 cup vegetable oil melted
Equipment
bowl
baking sheet
oven
wire rack
aluminum foil
Directions
Heat oven to 350F (325F for dark or nonstick cookie sheet). Line cookie sheet with foil.
Cut each candy bar in half crosswise. Poke craft stick into side of each.
In large bowl, mix cake mix, oil and egg with spoon until dough forms. For each cookie pop, form 1 rounded tablespoonful of dough into a ball; flatten in palm of hand, and place candy on top. Form dough around candy, sealing well.
Roll in powdered sugar to cover completely.
Place 2 inches apart on cookie sheet.
Bake 11 to 13 minutes or until set. Cookie will appear moist in the cracks.
Let cool on cookie sheet 2 minutes.
Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
