Ingredients for Lollipop Flower Pots
- Refrigerated Sugar Cookie Dough
- Caramels
- Chocolate Cookie Crumb
- Assorted gummy fruit slices (enough for 36 flowers)
- Lollipops
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How to Make Lollipop Flower Pots
- Preheat oven to 350°F (175°C).
- Lightly grease 36 mini muffin cups.
- Roll sugar cookie dough into 36 balls (approximately 1 inch in diameter).
- Press each dough ball into the bottom and up the sides of a prepared muffin cup, forming a small 'pot' shape.
- Place one caramel in the center of each cookie cup.
- Bake for 10-11 minutes, or until the edges are lightly browned.
- Let the cookies cool in the muffin pan on a wire rack for 5-10 minutes.
- Carefully remove the cookies from the muffin cups and transfer them to a wire rack to cool completely.
- Once completely cool, sprinkle approximately 1 teaspoon of crushed sugar cookies into the center of each cookie to represent 'dirt'.
- Gently flatten gummy fruit slices to create leaf shapes.
- Push one or two leaves onto the end of each lollipop stick.
- Carefully insert one lollipop stick with leaves into the center of each cookie cup.
- Let the Lollipop Flower Pots sit for a few minutes to allow the caramels to slightly harden and secure the lollipop sticks in place.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
38g
Fat
9g
Carbs
6g
