Cheesecake pops

Looking to make a gourmet desert out of your stockpile? Here is a recipe I found that minimizes the number of ingredients you will need to purchase and utilizes mainly stuff you would have stockpiled (purchased at bottom dollar) earlier.

What you need:

• Cheesecake filling
• Make your own from a box mix (skipping the crust portion and using a bowl instead of pie tin). Mix according to box instrucitons and allow to cool for several hours prior before attempting the recipe.
• If you don't have a mix on hand, you can purchase the filling pre-made in refrigerator section of the store
• 1 1/4 cup Chocolate chips
• 1/2 cup Coconut oil (measure when solid)
• Topping of choice: toffee chips, mini chocolate chips or sprinkles

Making Them:

• Use a cookie scoop to make "balls" out of the filling. Place them on a wax paper lined cookie sheet and insert a sucker stick (found in candy making section).
• Freeze for a few hours
• While cheesecake balls are chilling, make your shell mixture.
• Mix chocolate chips and coconut oil together in a wide mouth glass jar
• Microwave about 60 seconds and stir. Continue to heat 10-20 seconds at a time until you can easily mix into a creamy chocolate mixture.
• Allow to sit at room temperature until recipe is complete.
• Remove balls from freezer and coat with chocolate. Chocolate will act like a "magic shell" and harden quickly, so you will need to do these one at a time, and move quickly to the next step.
• Dip chocolate coated cheesecake ball into topping of choice and place back on cookie sheet.
• When all pops are complete, re-freeze to ensure chocolate is will hardened.
• Remove from freezer and place at room temperature about 20 minutes before serving.