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clock pie pops with white chocolate coating and clock face drawn on them with words on photo

It’s almost New Year’s Eve! Kind of crazy, right? That it’s going to be 2013? I swear 2012 JUST started. And now it’s over.

Blog-wise, 2012 was an amazing year for me. I feel like Crazy for Crust grew up a little. I still have a long way to go, and so many things to learn. But I think I’m finally getting comfortable in my blogging skin, you know? 2012 was the year I was able to say I now have a business…not just a hobby. Which is super exciting, even if the only people who believe me/know what I mean are my husband and other bloggers.

Anyway…after the month of cookies and truffles and sweets has come and gone. But you’re not dieting yet, right? You still need a fun dessert for New Year’s Eve? I know I do, something to nosh on before I fall asleep after watching the ball drop in NY.

{FYI, for those of you who don’t know…I’m in California. And, yes, I’ve become that old person who goes to bed at 9:30, even on New Year’s. Don’t judge – mama is NOT a fun person without her beauty rest. And Jordan doesn’t care if I’ve been up until midnight. 6am on the nose, no matter what!}

clock pie pops with white chocolate coating and clock face drawn on them one with bite missing

These pops are super fun, and SO easy to make! I have a Babycakes Pie Pop Maker that I used. It’s like that cake pop/doughnut pan/waffle stick maker thing that you’ve seen at the store. But you do not have to have one to make these pops. You can do them on a cookie sheet in your oven, like I did with these Gold Medals over the summer. (Although, you need to use different sticks if you’re baking – these white ones aren’t oven safe, I don’t think.)

Then just use an edible food pen to write on the clock. You can get those pens at craft stores, like Michaels. But, whatever you do, don’t let your kid borrow the pens. She’ll write on paper and ruin them. Not that I would know about that…

clock pie pops with white chocolate coating and clock face drawn on them

So do some counting down with your food. It’s fun! Maybe I should have made one that had it almost 9pm? Ha!

Clock pie pops, with graphic title on the bottom.

Clock Pie Pops for New Year’s Eve

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  • Refrigerated pie crusts (making 2” rounds gets you about 10 pops per crust)
  • Chocolate chips or other filling
  • Lollipop sticks (or an oven-safe equivalent)
  • White candy melts
  • Edible food writer (black)
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  • Unroll pie crust and cut 2” circles using a small round cookie cutter and re-rolling dough as necessary.
  • If using a Babycakes Pie Pop Maker: preheat the appliance. Lay one round in each cavity, place a lollipop stick in the center, add some chocolate chips or other desired filling, and top with a second crust. Close and cook for about 5 minutes. Remove and cool.
  • If using oven: preheat to 350 degrees. Line a cookie sheet with parchment paper. If you want your clocks on sticks, you should be sure to use an oven-safe stick. (A popsicle/craft stick is oven safe. White lollipop sticks are not). Place crust rounds on prepared cookie sheet and place sticks and filling in the center of each. Top with a second crust and use a fork to seal the edges. Bake until browned (probably 8-10 minutes). Cool.
  • Once pops are cooled, melt your candy melts according to package directions. Pour into a tall glass. (If it is cold in your house, try heating an electric griddle to it’s lowest setting and covering it with a kitchen towel. Place your bowl/glass of melted candy on the griddle so the melts will stay hot.)
  • In one movement, dip the pops in the glass of melts. Tap of the excess (tap the hand holding the stick, not the stick itself). Place upright to harden. (You can use a bowl filled with beans or a foam block for this.)
  • Once the pops are hardened, draw the face of the clock on with edible food writers.
Nutritional information not guaranteed to be accurate

This post may be linked to: Chef in Training, Trick or Treat Tuesday, Lil’ LunaSweet Treats Saturday, Chic-and-Crafty, I’m Lovin’ it Fridays, Strut your Stuff Saturday, Weekend Wrap Up PartySundae Scoop Link Party, and all of these too!

Last Updated on September 10, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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