Makes 10-12
adjust servings:

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  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Place the flour in a small baking dish and toast in the oven for five minutes. Remove and allow to cool.
  2. In a large bowl, beat together the butter, sugar, salt and vanilla until well combined.
  3. Stir in the milk. Add the toasted flour one tablespoon at a time, stirring vigorously to incorporate until the mixture has the texture of cookie dough.
  4. Add the chocolate chips and mix until well combined. Roll into balls and place on a baking tray lined with parchment paper.
  5. Place the white chocolate in a microwave- safe bowl and melt in the microwave in 30-second increments until smooth, stirring well after each.
  6. Dip the end of each cake pop stick into the melted white chocolate, then push into a ball of dough. Allow to freeze for one hour or until firm.
  7. Re-melt the white chocolate, then dip each cookie pop into the white chocolate to coat fully. Allow the excess to drop off, then add Halloween sprinkles before the chocolate hardens. Place decorated cake pops back on the tray.
  8. Once all cake pops have been dipped and decorated, place the tray into the fridge to set for 5-10 minutes before serving.

Nutrition Facts

Per serving: 203kcals, 9.5g fat (6g saturated), 27.6g carbs (22.3g sugars), 2.1g protein, 0.3g fibre, 0.086g sodium 

Freezer-friendlySweet thingsSpecial OccasionsHalloweenKidsBaking

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