DIY Pocky Sticks (6 Ways!)
Cookie sticks
- 1 cup unbleached white all-purpose flour
- 3 Tbsp. powdered sugar
- 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 4 Tbsp. cold unsalted butter (cubed)
- 3 Tbsp. lukewarm water
- 1/4 tsp. vanilla extract
Chocolate
- 3 oz. bittersweet chocolate chips
- 1-1/2 tsp. refined coconut oil
- Peanuts and pecans (chopped)
White chocolate peppermint
- 3 oz. white chocolate chips
- 1-1/2 tsp. refined coconut oil
- 1 Tbsp. peppermint candies (crushed)
Matcha
- 3 oz white chocolate chips
- 1 Tbsp. refined coconut oil
- 1 tsp. matcha
- Shredded coconut
- Sprinkles
- Sparkling sugar
White chocolate
- 3 oz. white chocolate chips
- 1 Tbsp. refined coconut oil
- Shredded coconut
- Sparkling sugar
Ruby chocolate
- 3 oz. ruby melting wafers
- 1 Tbsp. refined coconut oil
- Shredded Coconut
Ginger snap
- 3 oz. white chocolate chips
- 1 Tbsp. refined coconut oil
- 2 –3 gingersnap cookies (finely crushed)
- Add flour, powdered sugar, baking powder and salt to container of food processor and mix until combined. Add butter and pulse until crumb-like texture forms.
- Combine water and vanilla, then slowly pour into food processor while it is running. Once added, stop processor and pulse until ball of dough forms.
- Transfer dough to lightly floured surface and roll it into rectangle that’s 1/4-in thick and roughly 5-1/2 x 8-in. Carefully wrap in plastic wrap and chill in refrigerator for 1 hour or up to three days.
- Heat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Using knife or bench scraper, cut dough in half to make two 5-1/2 x 4-in pieces. Place one half back in fridge.
- Cut lengthwise into 1/4-in x 5-1/2-in strips, about 15 strips per half. Using palms of your hands, carefully roll each strip out on lightly floured surface until 7 inches in length. Gently transfer each strip to prepared baking sheets. Adjust each strip as necessary so that they are straight and at least 1 inch apart.
- Repeat this process for second half of dough, then freeze for 15 minutes. Place chilled sheet into oven and bake for 10–12 minutes, or until lightly golden, making sure to rotate sheet halfway through. Let cool on baking sheet.
- Line two baking sheets with parchment paper. Choose three flavors and set 10 sticks aside per flavor.
- For each flavor: place chips and coconut oil in microwave-safe bowl. Microwave in 30-second increments, mixing in between, until melted (add matcha during this step for that flavor).
- Use spoon to drizzle melted chocolate over 3/4 of each stick, holding sticks over bowl so excess drips back in. Sprinkle with remaining ingredients and transfer to prepared baking sheets. Repeat this process for each individual flavor.
- Let chocolate set at room temperature, or chill briefly to speed up process.
Get these ingredients and more at Vitacost.
