From HERSHEY’S

When a tasty treat is as fun to make as it is to eat, everyone’s happy. These edible sunflowers reflect your food craft skills and make great gifts as well as perfect cake toppers. They’re sure to brighten everyone’s mood.

INGREDIENTS

3 (4 to 6 -inch) lollipop sticks
6 ROLO Creamy Caramels in Chocolate Candy
red frosting
green frosting
yellow frosting
1/4 cup red candy coated chocolate sunflower seeds
1/4 cup green candy coated chocolate sunflower seeds
1/4 cup yellow candy coated chocolate sunflower seeds

DIRECTIONS

1.Line tray or cookie sheet with parchment paper. Cut lollipop sticks in half for total of 6 sticks. Remove wrappers from caramel candies. Push stick into center of each candy by inserting end of stick close to the bottom of the side.

2.Thickly frost sides of each caramel candy with frosting (2 red, 2 green and 2 yellow). Place pops evenly on prepared tray allowing plenty of room between pops so that flower petals can be added.

3.Starting at the bottom of each pop, place sunflower seeds with pointy edge out in color corresponding to color of frosting around entire bottom edge of candy piece. Continue adding sunflower seeds around each pop until you have four rows of “petals” and sides are completely covered.

TIP- Tweezers can help with placement of sunflower seeds.

4.Allow sunflower pops to sit overnight or until frosting has hardened enough to hold sunflower seeds. Store in airtight containers in cool, dry place. makes 6 pops. Recipe created for The Hershey Company by Handmade Charlotte.

Find this recipe and more holiday treats at hersheyland.com.com