Halloween cookie pops recipe
 These ‘trick or treat’ cookie pops from Saturday Kitchen are easy to make and fun to serve at a Halloween party. Some are deliciously sweet while others are filled with 'trick' ingredients for a Halloween surprise! Equipment and preparation: You will need 12 lolly sticks, preferably made of white paper, and a fine paintbrush. 200g/7oz white chocolate, broken into pieces 200g/7oz dark chocolate, broken into pieces 200g/7oz orange-coloured chocolate, broken into pieces (see Recipe Tip)12 cream-filled biscuits, such as bourbons, custard creams or Oreossprinkles (optional) black paste food colouring trick ingredients, such as wasabi, chilli paste or horseradish 200g/7oz white chocolate, broken into pieces 200g/7oz dark chocolate, broken into pieces 200g/7oz orange-coloured chocolate, broken into pieces (see Recipe Tip) 12 cream-filled biscuits, such as bourbons, custard creams or Oreos sprinkles (optional) black paste food colouring trick ingredients, such as wasabi, chilli paste or horseradish Method Place the white, dark and orange-coloured chocolate into separate heat-proof bowls. Melt each bowl of chocolate over a pan of simmering water, making sure that the bowl does not touch the water. Allow the chocolate to cool but not so much that it starts to solidify again. Pour the chocolate into three separate narrow jugs or cups so that it is deep enough to dip the biscuits in fully. Separate the biscuits so that the filling is showing. If this is tricky, microwave them for a few seconds to soften the filling first. Push the top of a lolly stick onto each of the cream-filled halves. For some of the biscuits, add your trick ingredient – not too much as this can stop the biscuits from sticking back together. You can use any ingredient that’s edible but doesn’t really go with cookies. Sandwich the other half of the biscuit back on, on top of the lolly stick. Use some melted chocolate to stick the biscuit halves back together if needed. Chill the cookie pops in the fridge for 10 minutes. Line a tray with greaseproof paper.Dip each cookie pop into one of the melted chocolates to fully coat. Transfer to the lined tray and scatter some with Halloween sprinkles, if using.You can add a spider web design to the dark chocolate ones, if you like. To do this, pipe crossing lines of white chocolate on top of the dark chocolate while it is still wet, then use a cocktail stick to pull through the lines and create a feathered web design.Chill the cookie pops in the fridge for 15 minutes to set fully. To finish, use a fine paintbrush and the black food colouring to add features such as pumpkin faces, ghost faces or anything spooky. Place the white, dark and orange-coloured chocolate into separate heat-proof bowls. Melt each bowl of chocolate over a pan of simmering water, making sure that the bowl does not touch the water. Allow the chocolate to cool but not so much that it starts to solidify again. Place the white, dark and orange-coloured chocolate into separate heat-proof bowls. Melt each bowl of chocolate over a pan of simmering water, making sure that the bowl does not touch the water. Allow the chocolate to cool but not so much that it starts to solidify again. Pour the chocolate into three separate narrow jugs or cups so that it is deep enough to dip the biscuits in fully. Pour the chocolate into three separate narrow jugs or cups so that it is deep enough to dip the biscuits in fully. Separate the biscuits so that the filling is showing. If this is tricky, microwave them for a few seconds to soften the filling first. Separate the biscuits so that the filling is showing. If this is tricky, microwave them for a few seconds to soften the filling first. Push the top of a lolly stick onto each of the cream-filled halves. Push the top of a lolly stick onto each of the cream-filled halves. For some of the biscuits, add your trick ingredient – not too much as this can stop the biscuits from sticking back together. You can use any ingredient that’s edible but doesn’t really go with cookies. For some of the biscuits, add your trick ingredient – not too much as this can stop the biscuits from sticking back together. You can use any ingredient that’s edible but doesn’t really go with cookies. Sandwich the other half of the biscuit back on, on top of the lolly stick. Use some melted chocolate to stick the biscuit halves back together if needed. Sandwich the other half of the biscuit back on, on top of the lolly stick. Use some melted chocolate to stick the biscuit halves back together if needed. Chill the cookie pops in the fridge for 10 minutes. Line a tray with greaseproof paper. Chill the cookie pops in the fridge for 10 minutes. Line a tray with greaseproof paper. Dip each cookie pop into one of the melted chocolates to fully coat. Transfer to the lined tray and scatter some with Halloween sprinkles, if using. Dip each cookie pop into one of the melted chocolates to fully coat. Transfer to the lined tray and scatter some with Halloween sprinkles, if using. You can add a spider web design to the dark chocolate ones, if you like. To do this, pipe crossing lines of white chocolate on top of the dark chocolate while it is still wet, then use a cocktail stick to pull through the lines and create a feathered web design. You can add a spider web design to the dark chocolate ones, if you like. To do this, pipe crossing lines of white chocolate on top of the dark chocolate while it is still wet, then use a cocktail stick to pull through the lines and create a feathered web design. Chill the cookie pops in the fridge for 15 minutes to set fully. Chill the cookie pops in the fridge for 15 minutes to set fully. To finish, use a fine paintbrush and the black food colouring to add features such as pumpkin faces, ghost faces or anything spooky. To finish, use a fine paintbrush and the black food colouring to add features such as pumpkin faces, ghost faces or anything spooky. Recipe tips You can buy orange-coloured chocolate, sometimes called candy melts, online. Alternatively, you can add some orange food colouring to white chocolate.