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Nutrition Facts

Serving Size 1 (30g)

Recipe makes 36 servings

The following items or measurements are not included below:

lollipops

Calories 131
Calories from Fat 49 (38%)
Amount Per Serving %DV
Total Fat 5.5g 8%
Saturated Fat 1.9g 9%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 1.0g
Trans Fat 0.0g
Cholesterol 9mg 3%
Sodium 106mg 4%
Potassium 56mg 1%
Total Carbohydrate 19.8g 6%
Dietary Fiber 0.1g 0%
Sugars 9.7g
Protein 1.4g 2%

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By: MizzNezz

Lollipop Flower Pots

Recipe #218881 | 30 min | 20 min prep | add private note
jonesies

By: jonesies
Mar 26, 2007

These candies/cookies look like little pots, complete with dirt and flowers growing out of them. So cute, especially for any spring time function where there's children.

SERVES 36 (change servings and units)

Ingredients

  • 1 (18 ounce) package refrigerated sugar cookie dough

  • 36 caramels
  • 1 cup chocolate cookie crumb
  • green gummy fruit slices or spearmint candy leaves
  • 36 small lollipops

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Lightly grease 36 mini (1-3/4-inch) muffin pan cups.
  3. 3
    Shape dough into 36 balls; press onto bottoms and up sides of prepared muffin cups.
  4. 4
    Place 1 caramel in center of each muffin cup.
  5. 5
    Bake 10 to 11 minutes or until edges are lightly browned.
  6. 6
    Cool cookies in pan on wire racks.
  7. 7
    Remove to wire racks; cool completely.
  8. 8
    Sprinkle heaping 1 teaspoon cookie crumbs into center of each cookie.
  9. 9
    Flatten gummy fruit slices slightly; press into leaf shapes.
  10. 10
    Push each lollipop stick through 1 or 2 leaves as desired.
  11. 11
    Push 1 lollipop with leaves into each cookie cup.

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Featured Reviews for This Recipe

From: Nimita Patel

On May 8, 2009

I read through all of the reviews, made test batches with caramel and pb cups, and determined that the peanut butter cups are easier to eat than the caramel ones. My lollipops didn't fall over, and I owe it to the fact that I (a) used dum dums, but cut about 3/4 of an inch of the stick off (b) waited until the cups had completely cooled (I even refrigerated one batch for 15 minutes to make sure that it was cool enough) and then put the sticks with spearmint leaves on (which I sliced into fours). If I did it again, I might use the gummy fruit, because you can taste the spearmint on the pb cup, if too close, and that leaves a weird taste. Once done, everyone thought these were ADORABLE- including myself!

0 people found this review helpful

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  • From: Chef #1235764

    On Apr 12, 2009

    The idea is good and look very cute. However, the lollipops were very top heavy and the entire pot kept tipping over. The cookie crumbs would fall out and the caramel was too hard mixed with the cookie. Might try the peanut butter cup idea next time instead and since the sugar cookie easily crumbles will need to use muffin cups so they hold together.

    0 people found this review helpful

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    From: Beverly292

    On Nov 2, 2007

    These were so cute when they were made! I made these as one of the treats for my twins birthday for school. They were a hit and mighty tasty too! I used the little cookie squares which worked perfect and instead of the caramel we used pb cups. Thanks for sharing this wonderful idea.

    10 people found this review helpful

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    From: lucid501

    On Aug 1, 2007

    I found this recipe and had my coworker make it for a party we had at work. They looked adorable, but were a little hard to eat. It was hard to get the lollipops out, and cookie crumbs usually fell off in the process, and then the caramel was very hard. I recommend heating these up slightly before serving to make them easier to eat. They would be better for an outdoor party than an indoor one if you don't want cookie crumbs everywhere. The cookie/caramel/chocolate crumbs combo was so good that I may make it again without making them into flowerpots. My friend said they were pretty easy to make too. Thanks for posting jonesies! we enjoyed these a lot!

    7 people found this review helpful

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  • Read all 11 reviews

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