Piggy Pops

• 16 large pink
• white marshmallows
• 1 tablespoon sugar
• 2 packages (10 to 12 ounces each) white baking chips
• 2 tablespoons shortening
• 3 to 4 drops red food coloring, optional
• 32 double-stuffed Oreo cookies
• 32 Popsicle sticks or craft sticks
• 64 miniature semisweet chocolate chips (about 1 tablespoon)
• 64 M&M's miniature baking bits (about 2 tablespoons)

1. Cut marshmallows into thirds horizontally; cut the center portion of each into four wedges for ears. Roll cut sides of ears in sugar to prevent sticking together. Set ears and remaining portions aside.
2. In a microwave, melt baking chips and shortening; stir until smooth. Stir in food coloring if desired.
3. Twist apart sandwich cookies. Dip the end of a wooden pop stick into melted baking chip mixture and place on a cookie half; replace cookie top. Repeat. Place pops on waxed paper-lined
4. ; refrigerate for 10 minutes or until set.
5. Reheat baking chip mixture if necessary; dip a pop in mixture and allow excess to drip off. Return to waxed paper-lined
6. . While wet, position a marshmallow slice on the cookie for a snout. Add ears on top edge of cookie; hold for a few seconds or until set. Add chocolate chip eyes. Place two baking bits on snout, securing with a dab of baking chip mixture. Repeat. Let stand until set.

pink, white marshmallows, sugar, baking chips, shortening, drops red food coloring, cookies, craft sticks, chocolate chips, baking bits

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