Reindeer Cookie Pops

24 Small twist pretzels
1 lb chocolate candy coating
24 peanut butter sandwich cookies (like Nutter Butters)
48 White chocolate chips
24 red candies (like Sixlets or M&Ms)
24 lollipop sticks

1. Start by cutting the pretzels in half, then use a light sawing motion to cut off the piece in the center where the halves were joined. (Be careful during the step, because the pretzel halves will easily break.) Repeat until you have 24 sets of pretzel antlers.

2. Place the chocolate candy coating in a medium microwave-safe bowl, and melt them in the microwave, stirring after every 30 seconds to prevent overheating.

3. Pry open a sandwich cookie. Dip the top of a lollipop stick in the melted coating and press it into the cream layer of the cookie. Spread a very thin layer of melted coating on top of the cream, then replace the top cookie and press gently to adhere them together. This step is necessary because otherwise the cookies tend to split apart when you dip them. Repeat until all of the cookies are skewered, then refrigerate the tray for 5-10 minutes, until the chocolate is set.

4. If necessary, briefly re-warm the coating in the microwave until it is smooth and fluid. Dip a cookie in the chocolate until it is completely coated, then hold it over the bowl so the chocolate can drip back down. Lightly scrape the bottom of the cookie on the lip of the bowl, to remove any excess, then place the dipped cookie back on the baking sheet.

5. While the coating is still wet, press a red candy into the middle of the cookie, to represent the nose. Place two white chocolate chips above the candy. Add two pretzel antlers, angling them between the cookies and into the space where the cream filling is. Repeat until all of the cookies are dipped and decorated.

6. Finally, dip a toothpick in the melted coating and give each reindeer two black dots in the center of their white eyes. Refrigerate the tray to set the chocolate completely, for about 20 minutes.

7. Store Reindeer Cookie Pops in an airtight container at room temperature for up to two weeks. The antlers are delicately attached, so be careful when you package and store them.

Recipe by Elizabeth LaBau.