1. First, place a bag of Mother’s Circus Animal Cookies on a cutting board and use a rolling pin (or similar object) to crush the cookies to your desired size.
2. If you prefer, you can transfer your cookies to a gallon-sized resealable bag before crushing. This will allow you to monitor your progress while you work.
3. Next, fill mini popsicle molds with sweetened vanilla Greek yogurt. Tap the molds gently on the countertop to remove any air bubbles and to ensure they are filled evenly.
4. Insert popsicle sticks and freeze until the yogurt pops are completely solid, about 4-6 hours or overnight.
5. Once the yogurt pops are frozen, melt the milk chocolate chips in a microwave-safe bowl in short intervals, stirring until smooth.
6. Remove the yogurt pops from the molds. If needed, run the outside of the molds under warm water briefly to release the pops. Rest the pops on a baking tray lined with parchment or wax paper.
7. Drizzle the melted milk chocolate over the frozen yogurt pops, using a spoon or a piping bag for more control.
8. Immediately sprinkle the crushed Mother’s Circus Animal Cookies over the chocolate before it sets.
9. Repeat with the other side then place the cookie-coated pops back into the freezer for a few minutes to set the chocolate.
10. Serve immediately or store in the freezer in an airtight container separated by wax paper to prevent sticking.

Chef’s Notes

1. For an even coat of chocolate, dip the yogurt pops into the melted chocolate instead of drizzling. For this method, allow the excess chocolate to drip off for a few seconds before adding the cookie sprinkle.