Gluten Free Reindeer Cookie Pops

Ingredients:

• 1 recipe Gluten Free Milano Cookies Nutter Butter Cookies or (or your favorite cream filled gluten free cookies)
• 3 cups gluten free milk chocolate
• 18 gluten free pretzels
• 18 red candies (Note: M&M's may contain gluten cross-contamination)
• 72 white round candies (see note above)
• 36 popsicle sticks
• 1 oz. gluten free dark chocolate

Instructions:

1. Make the Nutter Butter Cookie Recipe as directed in the instructions in the link above, but shape them like peanuts. This may be done with a peanut-shaped cookie cutter or by hand. These may be made in advance.
2. Push the popsicle sticks into the ends of each cookie and set them aside.
3. Melt the milk chocolate in a double boiler or in a heat-proof bowl over boiling water. Lower heat and stir once mostly melted. Once there are about 3 lumps of unmelted chocolate left, remove from heat and set on a cool burner.
4. Dip the cookies in the chocolate and set them on a sheet of parchment paper and immediately attach one red candy for the nose and two white candies for the eyes. This must be done before the chocolate sets.
5. Once the chocolate on the cookies and pretzels are set, reheat the remaining chocolate and dip 1/2-inch of the end of each pretzel in the melted chocolate. Then immediately push the pretzel pieces into the cream layers of on the top ends of the cookies for antlers. Allow them to set completely.
6. Once antlers are set, melt the dark chocolate, preferably on low in the microwave. Add dark chocolate drops to the white candies for eyes. (You can use a syringe for this step. I keep melted chocolate in a squeeze bottle for this purpose and melt it as needed. Be resourceful and find what works best for you.) Allow the eyes to set thoroughly.

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