Celebrate the change of seasons with these sunny-in-design, easy-to-make Sunflower Cookie Pops. Begin with chocolate sandwich cookies for the bases, add Yellow and Light Cocoa Candy Melts® candy and Chocolate Jimmies Sprinkles for the ray flowers and flower heads. So realistic and perfect for fall parties and get-togethers.
Melt candy. Melt light cocoa Candy Melts candy; keep warm. Line a cake board with parchment paper.
Prepare cookie pops. Carefully twist off one side of the cookie. Press the end of the stick into the filling. Stick should lay flat inside filling. Remove stick and dip end in melted candy, lay back into cookie. Reposition cookie side and press to adhere. Place on prepared board and chill 10 minutes.
Dip cookie pops. Hold stick and dip cookies into melted candy; tap to allow excess candy to drip. Place on board and chill until set, about 10 to 15 minutes. Reserve melted light cocoa candy.
Prepare templates. On board, outline 3 circles templates, 2 in. apart. Make two circles using smooth edge Cutter “D”. Make one circle using smooth edge cutter “C”. Cover board with parchment paper.
Make sunflower petal circles. Melt 8 oz. yellow Candy Melts candy and place in disposable decorating bag. Using templates, work one circle at a time and pipe small balls on edge of circles. Fill small circles with approx. 18-22 balls and large circle with 22-24 balls. Use angled spatula to lightly pull out balls into leaf shapes. Use toothpicks around inside edge of circles to connect all the balls into a ring. Repeat for two remaining circles. Chill until set, about 10 minutes.
Assemble sunflower pops. Carefully remove petal circles from parchment paper. Attach large petal circle onto cookie with melted candy. Fill in any void spaces with melted candy. Attach two smaller petal circles. Pipe melted reserved lt. cocoa candy in center, immediately add chocolate sprinkles. Chill until set, about 5 minutes. Shake off excess sprinkles