Walrus Cookie Pops

• 1 package (14 ounces) lavender Wilton candy melts
• 20 Nutter Butter cookies
• 20 Kraft Chocolate Royale marshmallows, halved
• Chocolate jimmies
• 1/3 cup semisweet chocolate chips, melted
• 60 miniature semisweet chocolate chips (about 1-1/2 teaspoons)
• 40 semisweet chocolate chips (about 2 tablespoons)
• 1/3 cup white baking chips, melted
• 20 Kraft stacker marshmallows

1. In a microwave, melt candy melts; stir until smooth. Twist apart cookies. Dip the end of a lollipop stick into melted coating and place on a cookie half; replace cookie top. Repeat. Place pops on a waxed paper-lined
2. ; refrigerate for 10 minutes or until set.
3. Reheat candy melts if necessary; dip a cookie pop in coating and allow excess to drip off. Insert stick into a styrofoam block to stand. Repeat.
4. Flatten chocolate marshmallow halves; insert jimmies for whiskers. Attach to cookies with melted chocolate. For eyes, attach a miniature chocolate chip to each chocolate chip using melted white chips; attach to cookies with melted chocolate.
5. Attach remaining miniature chips for noses. For tusks, cut a thin slice from two edges of each stacker marshmallow; attach with melted chocolate. Let stand until set.

melts, butter cookies, chocolate, chocolate jimmies, chocolate chips, chocolate chips, chocolate chips, white baking chips, marshmallows

Taken from www.tasteofhome.com/recipes/walrus-cookie-pops/ (may not work)