The only thing better than a Chocolate Monster Pop is a Chocolate Monster Pop that you bring to life yourself! These Hershey Bar Pops can be given any face your kids desire. We dipped our monster heads in green-colored coconut flakes and piped out colorful features with orange and purple frostings. Don’t leave it there, use your imagination and give these creatures any color of edible hair you like!
The finishing touch on these friendly fiends are their neck bolts – HERSHEY’S Kisses! Not only are these Monster Portrait sticks fun to decorate, but they hold hours (or minutes!) of chocolate-nibbling fun!
What You Need
Makes 3 larger Monster Pops
- 6 full-size HERSHEY’S Milk Chocolate or Special Dark Bars
- 26 HERSHEY’S Milk Chocolate Kisses
- 3 paper lollipop sticks
- 1 cup green-dyed Sweetened Shredded Coconut Flakes (dye the coconut green by placing in a plastic bag, adding 10 drops of green food color, sealing, and shaking until all coconut flakes are coated)
- 6 candy eyeballs
- 2 tablespoons orange frosting
- 2 tablespoons purple frosting
- 2 piping bags
- 2 small round piping tips
- Parchment paper
Watch & Learn
Unwrap 20 of the HERSHEY’S Milk Chocolate Kisses and place in a microwave safe bowl. Microwave at 30 second intervals, stirring with a rubber spatula until kisses are melted and smooth.
Line a baking sheet with parchment paper. Unwrap a full size HERSHEY’S bar and very carefully break in half. Place one half on the parchment paper. Dip the top inch of a paper sucker stick in the melted chocolate and lay it on top of the chocolate bar half so that 1/3 of the stick is on the chocolate bar and the rest of the stick is hanging off.
Spoon 1-2 tablespoons of the melted chocolate on top of the sucker stick and spread over the chocolate bar (don’t spread it all the way to the edges). Place the other half of the chocolate bar on top of the melted chocolate so that it is flush with the bar on the bottom. Repeat the process with the other two chocolate bars for a total of three portrait pops. Place in the freezer for 5 minutes.
Remove from the freezer. Holding the sucker stick, dip the top of the chocolate bar in melted chocolate, then in the green shredded coconut. Lay the coconut topped sucker back on the parchment sheet. Repeat with other two bars.
Dip the candy eyes in melted chocolate and place on bars.
Place the piping tips in the piping bags and fill with colored frosting. Use frosting to pipe out mouths, noses, and stitches on the chocolate monsters face.
Pull the Kisses paper out of the remaining 6 kisses and dip the tips in the melted chocolate(leave silver wrapper on!). Press one chocolate dipped kiss on each side of the monster suckers. Freeze for another 5 minutes or let sit at room temperature until chocolate is firm.
This post is sponsored by HERSHEY’S.