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Quick and Easy

KIT KAT® Snowflake Pops


30 Min.
Skill Level:
4 pops

Turn white creme chips into a fun holiday treat. Try these snowflake lollipops with White KIT KAT® Minis. No molds necessary! Just melt the white creme chips and add the KIT KAT® Bars, then decorate them with Royal icing and sprinkles for a gift-worthy holiday dessert.

Ingredients & Directions

Prep Time
30 minutes
Cool Time
1 hour


Prevent your screen from going dark while you bake.



Step-By-Step Directions

Equipment Needed 
cookie sheet cookie sheet
paper wax paper
chef hat paring knife
measuring cup measuring cups
rubber scraper rubber scraper
mixer mixer
microwave microwave
mixing bowl mixing bowl

Line large tray or cookie sheet with wax paper. Using point of small pairing knife "drill" small hole (about 1/4 inch deep) into side of one narrow end of 4 candy pieces; set aside.


Place 1 tablespoon white creme chips in small microwave-safe bowl. Microwave at medium (50%) 15 seconds; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. One at a time, dip about 1/4 inch of the tip of a lollipop stick into melted chips and insert into hole in candy piece. Place on prepared tray. Allow to firm before continuing.


Add remaining white creme chips to original bowl of melted chips. Microwave at medium in 10 second increments, stirring after each heating, until chips are melted and smooth when stirred. Place about 1 tablespoon melted chips in 2-inch circle in each corner area of prepared tray. Working quickly, place one lollipop piece onto edge of each circle so that candy piece will be attached to circle when firm. Arrange 5 more candies around circle to make snowflake making sure that pieces will be attached to circle when it is firm. Press additional candy into center of circle. Allow to firm.


Prepare Royal Icing. Decorate snowflakes with desired designs; allow frosting to firm.

Royal Icing: Stir 2-1/4 cups powdered sugar and 1 tablespoon pasteurized dried egg whites (meringue powder). Add 3 tablespoons warm water. Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food coloring. Transfer icing to pastry bags with desired tip. Cover icing and tips of pastry bags with damp paper towels to keep icing from drying out. (Some garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get desired consistency). 1 cup icing.

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